Chicken saag curry & rice

Week 4, Friday

Serves: 4

Time: 35 minutes

Difficulty: Easy

Vegetarian swap: swap chicken breasts for 400g Loveseitan funky chyckn bites


  • 1 tsp vegetable oil
  • Pinch of pepper
  • 2 tsp chopped garlic
  • 280g basmati rice
  • 4 chicken breasts - cut into small cubes
  • 400g Katsu sauce
  • 400g frozen spinach
  • 200g sliced onions
  • 20g fresh finely chopped mint
  • 1 tbsp yogurt


  • 1. Place the vegetable oil into a medium heat pan, then add the garlic, chicken and onions. Cook for around 12 minutes.
  • 2. Season with the pepper and add the spinach, and stir in the curry sauce, bring to a simmer and allow to carry on cooking the chicken for 5 minutes.
  • 3. Meanwhile cook the rice with double the quantities of water, bring to the boil, place oil the lid and allow to simmer.
  • 4. Place the rice in each dish then serve the curry and chicken sauce, and lastly mix the mint with the yogurt and drizzle over the top.


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