Chicken Saag Recipe | Amazing Chicken & Spinach Curry

Chicken Saag Recipe | Amazing Chicken & Spinach Curry

Chicken Saag Recipe | Amazing Chicken & Spinach Curry

Healthy eating is all the rage these days. And it’s something that isn’t necessarily a big part of my vocabulary. Nevertheless, this delicious chicken saag curry recipe is almost as healthy as it is tasty, with all kinds of wonderful spices and a whole heap of spinach. A lot of my recipes include the crushing and grinding of spices. That can be tricky if you don’t have a pestle and mortar, so if needs be, you can get one just like mine right here! (The previous was an affiliate link to a product for which I earn a commission per purchase.)

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Chicken Saag Recipe | Amazing Chicken & Spinach Curry

Introduction

I think the Chicken Saag is one of the first curries that ever stood out to me on an Indian takeaway menu. It was unique, different, what made it distinct was very clear.

Let’s face it. Spinach is a really awesome vegetable. I can’t speak for everyone, but it’s definitely the first vegetable I ever really came to love.

So the idea of a curry stuffed to the brim with delicious, comforting spinach, yet still replete with all of those wonderful, fragrant Indian spices, just seemed to scream out at me from the page.

And I can only have been in my early teens.

I won’t try to claim that this is an overtly healthy dish. It’s not. Mine rarely are.

But I think it would be fair to say that this is fairly healthy, as curries go. And that it retains the amazing flavours that make a great Indian dish stand out.

Chicken Saag Recipe | Amazing Chicken & Spinach Curry

About the dish

It’s a common misconception that “Saag” means spinach. It doesn’t. It actually refers to greens, in a much broader sense.

A saag could be made with anything from mustard greens to collard greens to cabbage. Although I’d kind of question the latter …

In this instance, I made it with kale. But if you want to stick with spinach, that’s absolutely fine too. Spinach will blend in a little more smoothly, if that’s your thing!

I haven’t sought out a specific spice profile with this dish. Merely a simple set of base spices to bring warmth and flavour to the meal.

After all, the dish is all about the spinach. So I don’t think it’s quite so necessary to drill in additional complex flavours. It’s one dish that actually benefits from a little dose of subtlety!

The spices we’re going to use are all about balance. Asafoetida and mustard seeds for a bit of umami and heat, fenugreek to bitter and balance, cinnamon to sweeten and cumin, coriander and turmeric to blend the other flavours together.

Coupled with the usual suspects: onion, garlic, ginger, a little stock and, of course, the chicken, we have a simple, delicious dish perfect for anyone and any occasion.

A quick guide – Chicken Saag Recipe | Amazing Chicken & Spinach Curry

We’ll start by dicing up our chicken, browning it all over in a very hot, oiled pan and setting it aside. Now that’s done and out of the way!

We’ll dice up our onions and set them aside with the mustard seeds and a cinnamon stick. Then we’ll make a paste from the ginger and garlic and set that aside as well. Separately.

We’ll toast the cumin seeds and coriander seeds in a dry, hot pan and grind them into a powder. Then we’ll make a spice paste from the asafoetida, fenugreek powder and from the spices we just ground up.

From there, it’s the usual cooking process. We’ll start by caramelising the onions with the mustard seeds and cinnamon stick in an oiled pan with some salt on a medium heat.

After 10 minutes, we’ll add the spice mix and allow it to cook through for a further couple of minutes, stirring as we go, before adding the paste of ginger and garlic.

After a further minute or two, we’ll add the greens, then a little stock and stir it all together, before blending it all together and adding the chicken.

We’ll stew it all gently for 15 – 20 minutes, then adjust the seasoning and serve. You can finish with a little cream or yogurt if you like, but I haven’t.

A few final things to remember

  • Use any greens you like for this. That’s the whole point! The dish is all about the greens and it’s tough enough to take a little playing around.
  • Be generous. The greens will cook down substantially as you cook. So I find it best to add it in batches, allowing the first to cook down before adding the second, then the second to cook down before adding the third.
  • Throw in a few dried chillies if you like. I did, but I’ve excluded them because I don’t think they’re a necessary component as such. More just a tasty addition!
  • Keep the seasoning fairly light. Subtlety is important here. I’m not saying you want it bland, but don’t wade in with sugar, vinegar and extras all at the end.

Similar Recipes & Useful Sides

The Best Kashmiri Lamb Rogan Josh Recipe – An unexpected favourite, a childhood favourite in its grown up form. Rich, deep and incredible.

Passanda Sauce Recipe – An Authentic Leftover Chicken Curry – The sexiest, creamiest, butteriest, chickeniest curry I’ve ever made and an absolute personal favourite.

Goan Lamb Curry – Another of Goa’s beautiful curries. This time a delicious vindaloo style lamb dish!

The Best Indian Flatbread Recipe – The best Indian flatbreads you’ve ever seen. Seriously.



Useful Suggestions

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Chicken Saag Recipe | Amazing Chicken & Spinach Curry

Ed Chef
Healthy eating is all the rage these days. And it's something that isn't necessarily a big part of my vocabulary. Nevertheless, this delicious chicken saag curry recipe is almost as healthy as it is tasty, with all kinds of wonderful spices and a whole heap of spinach.
Prep Time 20 mins
Cook Time 20 mins
Course Dinner, main, Main Course
Cuisine Indian
Servings 2

Ingredients
  

Main Ingredients

  • 400 g Chicken Breast or boned leg meat
  • 200 g Greens spinach, kale or otherwise
  • 1 lrg Onion

Paste & Spices

  • 3 cloves Garlic
  • 2 inches Fresh Ginger
  • 1/2 tsp Mustard Seeds
  • 1 Cinnamon Stick
  • 2 Red Chillies optional
  • 1 tsp Coriander Seeds
  • 1/2 tsp Cumin
  • 1/2 tsp Asafoetida
  • 1/2 tsp Fenugreek Powder

Other

  • 400 ml Stock
  • Oil
  • Salt

Instructions
 

Prep

  • Start by dicing the chicken into bitesize pieces and colouring them all over in hot pan with salt and oil.
  • Peel and finely dice the onion, then set aside with the cinnamon stick, mustard seeds and optionally the red chillies.
  • Toast the cumin seeds and coriander seeds, then mix them with the asafoetida and fenugreek.
  • Peel the garlic and ginger and grind them together in a pestle and mortar.

Cook

  • Start by caramelising the onions with the mustard seeds and cinnamon stick in an oiled pan with some salt on a medium heat.
  • After 10 minutes, add the spice mix and allow it to cook through for a couple more minutes.
  • Add the the paste of ginger and garlic, stir it in and cook through for a minute or so.
  • Start adding the greens, bit by bit. Add stock as well until you have enough to create enough sauce for two curries, then blend everything together and add the chicken.
  • Stew it all gently for 15 – 20 minutes, then adjust the seasoning and serve with rice.
Keyword authentic thai yellow chicken curry, chicken saag, chicken saag recipe, saag, thai yellow chicken curry recipe

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