Chicken saag (Chicken and spinach curry)

    (5)
    1 hour 45 min

    A classic Indian curry dish made with chicken and fresh spinach. Serve with basmati rice.


    36 people made this

    Ingredients
    Serves: 6 

    • 60ml vegetable oil
    • 1 whole chicken, cut into pieces
    • 900g fresh spinach, rinsed and chopped
    • 60ml water
    • 2 large onions, minced
    • 5 cloves garlic, minced
    • 1 (2cm) piece fresh ginger, minced
    • 400g tomato passata
    • 1 teaspoon ground coriander
    • 1/2 teaspoon cayenne pepper, or more to taste
    • 1/2 teaspoon ground turmeric
    • 2 cardamom pods
    • 2 whole cloves
    • 1 teaspoon salt
    • 1 tablespoon water, if needed
    • 60ml milk
    • 1 teaspoon garam masala
    • 6 tablespoons soured cream
    • 2 tablespoons butter

    Method
    Prep:30min  ›  Cook:1hr15min  ›  Ready in:1hr45min 

    1. Heat oil in a large pan over medium heat; fry the chicken pieces until browned, about 8 minutes per side. Set the chicken aside.
    2. Place the spinach into a large pot with 60ml of water; bring to the boil, cover the pan and remove from heat. After 10 minutes, transfer the spinach into a blender and process until very finely chopped. Set the spinach aside.
    3. Place the onions, garlic and ginger into the pan; fry over medium heat, stirring frequently, until lightly browned, about 10 minutes. Pour in the tomato passata, ground coriander, cayenne pepper, turmeric, cardamom, cloves and salt; stir in 1 tablespoon water; cook, stirring frequently, for 10 minutes. Pour in the milk, stir to combine and return the chicken pieces to the pan. Bring the mixture to a simmer, reduce heat, cover and simmer until the chicken is tender, about 20 minutes. Stir the spinach and garam masala into the pan and cook until the spinach starts to stick to the pan, about 15 minutes.
    4. Stir in soured cream and bring the mixture just to a simmer. Remove from heat and stir in butter.

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    Reviews & ratings
    Average global rating:
    (5)

    Reviews in English (3)

    by
    0

    This was very good, with authentic Indian flavors. I couldn't find cardamon pods so I used ground cardamon instead, and I used a rotisserie chicken so it all came together very quickly and easily. I found that it needed a lot more salt; like twice as much. I completely forgot about the sour cream and the butter and it was still delicious (and healthier, too, as a result).  -  02 Nov 2017  (Review from Allrecipes US | Canada)

    by
    0

    Yummy. I used chilli powder instead of cayenne pepper and 2 pkts of frozen spinach thawed. This will be a regular recipe for me.  -  21 Aug 2017  (Review from Allrecipes US | Canada)

    by
    0

    I didn't have enough chicken to make 6 servings, and I realized too late that I didn't have cardamom, so I had to try and get the ingredients down in proportion to the amount of chicken I had. I used chicken tenders instead of chicken breasts, which sped up the cooking process because they cooked faster and were already tender. There was a bit of a disaster involving a blender full of hot spinach, so I would do that part differently. Regardless, the end result was delicious. My husband said it was one of his favorite meals, "up there with pizza," which, if you knew my husband, would know is about the highest accolade you can get.  -  20 Jun 2017  (Review from Allrecipes US | Canada)

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