Chicken Saag Curry: A Healthy & Veggie-Packed Meal Prep Option
Chicken Saag Curry packed with vegetables and protein!
If you love rich, comforting curries but also want to fuel your body with nutrient-dense ingredients, our adapted Chicken Saag Curry is the perfect addition to your meal prep routine. Inspired by the classic dish, we’ve made a few changes to boost its health benefits while keeping all the bold flavors you love.
What Makes This Version Healthier?
More Vegetables: We packed in spinach, broccoli, cauliflower, mushrooms, bell peppers, and Brussel sprouts to increase fiber, vitamins, and minerals.
High-Protein Boost: Using Greek yogurt instead of heavy cream gives the dish a creamy texture in much fewer calories while adding extra protein. We also used chicken breasts instead of thighs.
Balanced Spices: We increased the amount of garam masala, cumin, and ginger for a richer, deeper flavor for satisfying, healthy comfort.
Meal Prep Friendly: This recipe makes about two weeks’ worth of meals for two people—half can be stored in the freezer for later!
Chicken Saag Curry Recipe
Ingredients
For the Chicken:
8 chicken breasts, cut into cubes (Costco container)
3 tsp salt
3 tsp turmeric
1 tsp cayenne pepper
Drizzle of olive oil
For the Saag & Vegetables:
450g frozen or fresh chopped spinach (1 Costco bag)
2 (400mL) cans coconut milk, divided (full-fat or reduced-fat)
Olive oil (for cooking)
4 medium yellow or white onions, chopped
2 lbs broccoli (Costco bag)
2 lbs cauliflower (Costco bag)
700g cremini mushrooms (most of a Costco box)
2 lbs Brussel sprouts (Costco bag)
5 bell peppers, chopped
18 cloves garlic, minced
6 tbsp minced ginger
6 tbsp garam masala
3 tbsp coriander
6 tsp cumin
3 tsp cardamom or allspice
2+ cups plain Greek yogurt
Salt & pepper to taste
Chopped cilantro & mint for garnish
Rice (optional, for serving)
Instructions:
Season & Cook the Chicken: Toss the chicken with salt, turmeric, and cayenne in a bowl. Heat a drizzle of olive oil in a large skillet or wok and cook the chicken until done. Set aside.
Blend the Spinach Base: Cook the spinach (microwave or stovetop), then drain excess water. Blend with 1 can of coconut milk until smooth and set aside.
Cook the Vegetables: Heat olive oil in a large pot. Add onions, broccoli, cauliflower, mushrooms, Brussel sprouts, and bell peppers. Once softened, stir in garlic, ginger, and all spices. Cook for another 3 minutes.
Combine Everything: Pour in the spinach-coconut blend, the second can of coconut milk, and Greek yogurt. Stir to combine and season with salt and pepper.
Add Chicken & Simmer: Mix in the cooked chicken and let everything simmer on low for a few more minutes.
Serve & Enjoy: Garnish with fresh cilantro and mint. Serve alone or over a small portion of rice.
Meal Prep Notes:
Adjust spice levels to your preference.
Cook the chicken in a separate pan while the vegetables cook in a large pot to save time.
This recipe makes about two weeks' worth of meals for two people—freeze half for later!
This Chicken Saag Curry is a flavorful, nutritious way to hit your macros, get your greens, and enjoy a warming meal all week long. Give it a try and let us know what you think!
So much flavour and nutrients!
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