Chicken Saag Curry
Chicken Saag
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Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Course:Main Course
Cuisine:Indian
Keyword:Chicken, Curry, Spinach
Servings: 4
Calories: 442kcal

Ingredients

  • 4 medium onions (peeled)
  • 2 cup peanut oil
  • 4 garlic cloves (peeled & chopped)
  • 5 cm piece of ginger (chopped)
  • 1 large tomato (peeled and chopped)
  • 1 cinnamon stick
  • 5 cardamom pods
  • 1 tsp ground cumin
  • 2 tsp ground coriander
  • 1/2 tsp hot chilli powder
  • 1 tsp salt
  • 5 tbsp Greek style yoghurt (plain)
  • 2 bunches English spinach
  • 1 kg chicken thighs (cut into chunks)

Instructions

  • Cut 2 of the onions in half, then into thin slices. Pour the oil into a large frying pan and heat over a medium temperature. When hot, add the sliced onions let them sizzle for 1-2 minutes.
  • Turn the temperature down to medium low. Sizzle gently stirring occasionally for 4-5 minutes until they turn light brown. Turn the temperature down to low and let the onions sizzle for another 10-12 minutes. They'll turn an orange/brown colour and slightly crispen. Be careful not to let them burn as this will add a bitter taste to your sauce.
  • Drain the onions (making sure to keep the oil!). Spread out the crispy onions on waiting paper towels. and pat off any excess oil. Leave to cool.
  • Chop the remaining onions and add them to a food processor with the garlic and ginger with 4 tablespoons of water and puree into a paste. Pour into a bowl and set aside.
  • Chop the spinach into large pieces and arrange in a medium pan. Cover with 100ml water and bring to a boil. Cover and cook for 2-3 minutes until wilted. Drain and cool slightly then roll into a ball in a clean tea towel and squeeze out some of the water. Add the spinach to the food processor and blend into a rough paste. Set aside.
  • In a large pan, heat 4 tablespoons of the reserved onion oil over a moderate heat. Add the cardamom and cinnamon and fry briefly. Next, add the onion paste and fry for 4-5 minutes until golden brown. Add the cumin, coriander and cayenne pepper and fry for 1 minute.
  • Tip in the chicken and tomatoes and fry for 4 minutes. As you do this, gradually add the yoghurt tablespoon by tablespoon. Stir in the spinach and 1 teaspoon salt - cook for 2-3 minutes then crumble over the crispy onions and add 300ml hot water.
  • Bring to a boil, then reduce the heat to medium/low and gently simmer, partially covered, for 30 minutes. I love to eat this with Indian Breads, but it's also pretty special with some fluffy basmati rice. You can also drizzle over a little double cream at the end, just to create a super rich and decadent texture.

Nutrition

Nutrition Facts
Chicken Saag
Amount Per Serving
Calories 442 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 4g25%
Cholesterol 239mg80%
Sodium 937mg41%
Potassium 1735mg50%
Carbohydrates 23g8%
Fiber 7g29%
Sugar 7g8%
Protein 56g112%
Vitamin A 13682IU274%
Vitamin C 54mg65%
Calcium 249mg25%
Iron 7mg39%
* Percent Daily Values are based on a 2000 calorie diet.
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