Photo of Chicken Saagwala by WW

Chicken Saagwala

Total Time
38 min
18 min
20 min
Saagwala is an Indian curry made with fresh spinach and is often made with lamb. In our lighter version, we’ve used chicken instead, but it still has just the right amount of spice and lots of fresh spinach. Toasting the spices before making the sauce amps up their flavor and aroma in the final dish. Shake the pan occasionally to prevent them from burning while toasting. Round out this classic Indian dish with a simple yet flavorful rice recipe: Cook brown basmati rice with 1/2 a diced onion, a small piece of a cinnamon stick and 1/2 a bay leaf. Remove the spices before serving.


Olive oil

2 Tbsp, divided

Curry powder

4 tsp, mild variety

Ground coriander

1 tsp

Ground cumin

½ tsp

Fresh ginger

2 Tbsp, fresh, finely chopped


2 clove(s), finely chopped

Uncooked boneless skinless chicken breast

1 pound(s), cut into 1 1/2-inch cubes


2 large, ripe, seeded and chopped into 1/2-inch pieces


10 oz, baby leaves

Sea salt

½ tsp


¼ cup(s)


2 Tbsp, fresh, chopped


  1. Place 1 tablespoon of oil, curry powder, coriander, cumin, ginger and garlic in a large nonstick skillet; cook over medium heat, stirring occasionally, until toasted and fragrant, about 2 to 3 minutes.
  2. Add remaining tablespoon of oil and chicken to skillet; stir to coat with spiced oil.
  3. Add tomatoes to skillet; cover skillet and cook for 10 minutes. Uncover skillet and stir to combine.
  4. Add spinach to skillet; cover and cook for 5 minutes more. Uncover skillet and stir to combine.
  5. Add salt, water and cilantro to skillet; simmer for 1 minute. Yields about 1 1/2 heaping cups per serving.