Chicken Saagwala

There are a huge number of variations on the theme of Saagwala, or Saag, a dish originating in the north-west of the sub-continent. It is primarily a dish prepared with a sauce of creamed green vegetables, usually mustard greens, but also methi [fenugreek greens], spinach, broccoli, or, in this case, silverbeet. It can be prepared with meat, usually lamb or goat, or as a vegetarian dish with paneer and mushrooms.



½ cup cooking oil.

2 tsp curry powder.

250g lean chicken meat, diced.

Salt to taste.

3-4 silver beet leaves, chopped, stalks removed.

3 cloves garlic, peeled and chopped.

1 2cm x 2cm knob ginger, peeled and chopped.

1 tblsp tomato paste.

½ cup cream.

1 tsp mustard seed.

1 medium onion, peeled and diced.

1 cup vegetable stock.

1 tblsp flour.

2 cups button mushrooms, sliced.



Dice the meat and place in a bowl with the curry powder and salt, ensuring that the pieces are as fully and as evenly covered as possible. Cover and set aside. Mix the silverbeet, garlic, ginger, tomato paste and cream in a bowl and zap to a paste with a kitchen wand. Cover and set aside.



Tip a little of the oil into a wide, deep pan and fry the mustard seed until it pops, then add the meat and the rest of the oil. Stir fry until well sealed then add the onion and the mushrooms and stir fry until the onion soft. Beat the flour into the stock and add to the pan, stirring until thickened then reduce the heat to a simmer, cover and cook for 15 minutes. Add the silverbeet mixture and bring to the boil, stirring. Reduce the heat and cook for another 5 minutes or until the mixture starts to thicken and serve immediately.


Serve with: Rice or noodles.


Serves: 2.

%d bloggers like this: