Chicken Saag with Ruby Rice
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Prep: 15 mins
Cook: 25-30 mins
Tender, high welfare chicken is a match made in spinach. Traditional Indian curry gets a gingery twist thanks to our Jassy.
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478 kcal
(per portion)
Ingredients you'll need
  • 75g brown basmati rice
  • 2 beetroot
  • 1 onion
  • 1 garlic clove
  • A thumb of ginger
  • 1 tsp turmeric
  • 1 tsp garam masala
  • 100g baby leaf spinach
  • 2 skinless, boneless chicken breasts
  • 2 tsp cumin seeds
  • 1 orange
From your kitchen
  • 150ml + 150ml + 100ml boiling water
  • Sea salt
  • 2 tbsp cold water
  • Freshly ground pepper
  • 1 tbsp olive oil
You'll need
  • Pan with lid
  • Food processor (optional)
  • Grater (optional)
  • A couple of deep frying pans or woks with lids
Step by step this way
  • 1.

    Rinse the rice under cold water. Tip it into a small pan. Scrub, peel and coarsely grate the beetroot. Add it to the rice.

  • 2.

    Pour 150ml boiling water into the pan. Add a pinch of salt and cover. Bring to the boil. Turn the heat right down. Simmer the beetroot and rice for 20-25 mins till all the water is absorbed. Take off the heat. Set aside, lid on, for 2-4 mins to finish cooking the beetroot and rice.

  • 3.

    Peel and finely chop the onion, garlic and ginger. Pop the onion in a deep frying pan or wok with 2 tbsp cold water. Season. Gently cook over a low heat for 5-6 mins till soft. Stir often. If it looks like it’s going to catch and burn, add a bit more water. Stir the garlic and ginger into the onion. Add 1 tsp each of the turmeric and garam masala. Cook and stir for 1 min till the pan smells aromatic.

  • 4.

    Add the spinach to the pan with 150ml boiling water. Cook and stir for 5 mins till it has wilted. Tip it into a food processor and blitz a few times to make a thick sauce. If you don’t have a processor, drain the spinach well and finely chop, then pop in a bowl and stir in another 150ml boiling water. Set aside.

  • 5.

    Slice the chicken breasts in half horizontally to make 4 thin flat steaks. Warm 1 tbsp olive oil in the pan you made the spinach sauce in (wipe it clean first). Add the chicken. Fry for 3-4 mins. Flip and fry for another 3-4 mins.

  • 6.

    Add the spinach sauce to the chicken with another 100ml boiling water. Keep the heat medium-low and gently cook the sauce and chicken together for 5 mins till the chicken is cooked through. Take off the heat. Cover. Set aside.

  • 7.

    Measure out 2 tsp of the cumin seeds. Toast them in a deep frying pan or wok for 1-2 mins till the seeds pop and smell fragrant.

  • 8.

    Add the cumin seeds to the beetroot and rice. Finely grate in the orange zest. Add a squeeze of orange juice. Stir and taste – season with a little salt, pepper or more orange juice if it needs it. Serve the beetroot rice with the chicken saag.

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