A healthier curry fakeaway

It’s January so a healthy chicken saag curry is on the menu.

  • SERVES: 4
  • PREP TIME: 10 mins
  • COOKING TIME: 10 mins
  • DIFFICULTY: easy
  • PERFECT FOR: midweek meal, Friday night curry night, big crowds

Healthy chicken saag curry

Ok, look, I know you’re thinking ‘a healthy curry?

And because it’s January, you really want to find a recipe using couscous, quinoa, cauliflower… anything super healthy.

And that hopefully blows your tastebuds and makes you feel good about yourself post-Xmas.

But the truth is, going all-in at Xmas, then coming out the other side and suddenly denying yourself nice food is a crime in my book.

However, I also feel the need to tone things down a notch in January.

Which is why I decided on chicken saag.

Healthy chicken saag

Right, listen up, it’s good news.

First of all, spinach.

This crazy shrinking leaf is packed full of iron. Big tick.

And chicken saag doesn’t use coconut cream (which is delicious in curries) so that’s another big tick.

Instead, you have loads of tomatoes i.e. antioxidants. Tick.

Lentils! – B vitamins, iron, magnesium, potassium, and zinc. Another tick.

And it’s a dish also loaded with fresh red chillies, garlic, ginger, turmeric and cloves.

Tick, tick, tick, tick, TICK!

All of which is wonderfully beneficial to your health.

Am I winning you over? Maybe?

But you want to know the calorie count, right?


But you should never get hung up on calorie counting in my opinion.

Life’s too short.

Drum roll… approx. 350 calories per serving (not a loaded-up plate, btw).

And if you add rice or naan bread, then you’re pushing it up to 400 – 500 calories.

Which I think is still a good healthy curry.

So, I’m having it for my birthday.

Delicious healthy chicken saag curry

Curry night… Wednesday

Yup, it’s my birthday.

I’ll be honest, it’s the sh^%est time of year to have a birthday.

Everyone (including myself) is sick of eating, sick of drinking, sick of spending money.

And frankly, a little sick of each other. Lol.

Back in my youth, in New Zealand, my birthday was in summer.

Now, you’ll be thinking that’s a great time to have a birthday.


January 5th was always the day everyone travelled home from their Xmas summer break.

So, for most of my teenage and young adult life, I was stuck in the back of a car with knackered family or friends after our beach holiday.

I’m not complaining really (well, I am).

But I’m very lucky to have a fantastic family here and spread around the country and world and amazing friends.

And they all make me feel very old much loved on the day of my birth.

Chicken saag

So, because it’s my birthday.

And because ‘I can cry if I want to’ (but have no need to).

I’m having this delicious (healthy) homemade chicken saag curry.

Made by my family.

Posted by me on my blog.

(yes, I milked it a little on my bday).

With a good hint of healthiness to boot.

I hope you enjoy it as much I did.

Here’s to me! Huzzah.

Quick tips on a tasty chicken saag

Saag – translates to ‘leaf greens’ in Hindi so really can be made with any greens such as Kale etc.

Use a large pan – remember you’re using a lot of spinach (although it will wilt down).

Onions – this is optional but adds more flavour if you have a bit more time. Instead of putting them in the blender as per the recipe, fry them off slowly under deliciously soft and brown. Then add to the blender to make the paste.

Spiciness – it’s more medium than hot so adjust according to your own taste. You can use fresh or some recipes use Kashmiri chilli powder which isn’t known for its heat but gives a lovely deep, warm spiciness.

Enjoy your curry night.

And if you want another (less healthy) curry, try butter chicken curry – so good!

Healthy chicken saag

Course Main Course
Cuisine Indian
Keyword chicken curry, chicken saag curry, curry, INdian curry
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4 people
Cost £


  • 2 red chillies (seeded) or chilli flakes
  • 2 garlic cloves
  • ginger 4cm piece, peeled
  • 1 onion, chopped
  • oil
  • 1 tsp ground cumin
  • 1 tsp ground corinader
  • 1 tsp garam masala
  • 1/2 tsp turmeric
  • 4 cloves
  • 4 skinless chicken breast, cut into large dice
  • 150 g red split lentils
  • 400 g (tinned) chopped tomatoes
  • 260 g spinach


  • Put the chillies, garlic, ginger and onion in a small blender and blend to a paste. Heat 1 tsp oil in a large pan and fry the paste for 2 mins, until fragrant.
  • Add the spices and cook for another minute.
    Now, add the chicken pieces and coat in the spices. Cook for 5 min before adding the lentils and chopped tomatoes with 1½ tins of water.
  • Simmer for 25 mins, season, then tip in the spinach and stir until wilted.
  • Serve.


Recipe: Olive magazine