Punjabi Saag Chicken with Mustard Greens
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 650 g chicken thigh fillets, diced
- 300 g mustard greens, chopped
- 200 g spinach
- 1 onion, finely chopped
- 4 garlic cloves
- 20 g fresh ginger, grated
- 2 fresh green chillies
- 1 tsp ground turmeric
- 1 tsp chilli powder
- 3 tbsp mustard oil
- 1 tsp garam masala
Nutrition (per serving)
- Calories
- 353 kcal
- Protein
- 36.6 g
- Carbohydrate
- 7.4 g
- of which sugars
- 3.6 g
- Fat
- 18.5 g
- of which saturates
- 3.2 g
- Fibre
- 4.7 g
- Salt
- 0.49 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Boil the mustard greens and spinach together in salted water for 10 minutes until tender, then drain well and blitz to a coarse puree.
- 2
Heat the mustard oil in a large pan and fry the chopped onion over medium heat for 7 minutes until soft and golden.
- 3
Add the garlic, ginger and green chillies and cook for 1 minute, then stir in the ground turmeric and chilli powder.
- 4
Add the diced chicken and cook for 6 minutes, turning, until lightly browned on all sides.
- 5
Stir in the greens puree, cover and simmer for 15 minutes, stirring occasionally, until the chicken is cooked through with no pink remaining.
- 6
Stir in the garam masala and simmer for 2 more minutes before serving with rice or flatbread.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.