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  • Writer's pictureBiagio D

Chicken Saagwala


1 lb cooked chicken, cubed

2 tablespoons vegetable oil

2 tablespoons of butter

1 medium onion, chopped

2 cloves garlic, finely chopped

1 tablespoon fresh ginger, grated

2 teaspoons garam masala

1 teaspoon cumin

1 teaspoon coriander

1 teaspoon turmeric

chili to taste

1 teaspoon kosher salt

1 fresh jalapeño pepper, thinly sliced

1 14 oz can of tomatoes, chopped

300g wilted spinach or kale

½ lime juice

2 tablespoons heavy cream (optional)


1. Heat the oil and butter in a pan over medium-high heat and add onion, garlic, and fresh ginger. Sauté until the onions are translucent.

2. Add the spices and let cook for several minutes.

3. Add the tomatoes and jalapeno pepper. Cook for 5 to 10 minutes until the sauce has thickened.

4. Blend the spinach or kale in a food processor with some water until smooth.

5. Add the chicken to the pan and allow to warm for 2 to 3 minutes.

6. Add in the blended greens and stir until fully combined.

7. Add in the lime juice and stir. If you have heavy cream, add in and stir.

8. Serve warm with rice.

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