Spinach Chicken Curry – Healthy Chicken Saag

Last Updated on 24/03/2020 by Adina

A healthier and simplified version of the famous chicken saag, this easy spinach chicken curry will definitely satisfy your curry cravings.

HEALTHY CHICKEN SAAG

Tender chicken pieces in a creamy spinach sauce with lots of spices, this is a healthier version of the Indian chicken saag recipe, full of taste but with only half the calories.

And did I mention how quickly you can cook this spinach and chicken curry?

Chicken saag used to be one of my favorite dishes to order in an Indian restaurant. I say “used to be” because Indian restaurants are scarce around here, so I don’t get to visit one more than once or twice a year.

I love chicken and I love spinach and the combination of the two in that creamy sauce is a dream!

I started making chicken saag at home a long time ago, a classic Indian recipes, using tons of spices and tons of heavy cream and sour cream. Incredibly delicious! But incredibly full of calories as well.

I am not shy when using heavy cream, I use it often enough, but mostly I prefer to use it for cakes. For every day cooking, I would rather cook slimmer recipes, not something involving so much fat.

SPINACH CHICKEN CURRY

This is how this recipe for a healthier chicken saag or spinach chicken curry evolved.

First, I started using chicken breasts instead of chicken thighs, then I reduced the number of spices, leaving out those that are rather hard to get and then I replaced the cream with milk and a little cream cheese to help with the consistency of the sauce.

The result is a low-fat chicken saag, that tastes incredibly good, is spicy and creamy, yet still helps you keep your waistline.

INGREDIENTS FOR SPINACH CHICKEN CURRY

Spices:

• Ground ginger
• Ground sweet paprika
• Curry powder – check how hot your curry powder is before adding it to the mixture and use accordingly. The curry powder I have is pretty mild.
• Garam masala – this spice mixture is pretty easy to get in larger supermarkets. If not, you could make your own mixture.
• Chili flakes – use according to taste.

Chicken:

• As mentioned above, to make this chicken saag recipe leaner, I use boneless skinless chicken breast instead of chicken thighs.

Tomato paste:

• Thick tomato paste from a can or a tube, not tomato sauce or tomato puree.

Spinach:

• I use frozen spinach most of the times, but fresh spinach can be used instead.
• If using fresh spinach, two large handfuls should be OK. Only add fresh spinach during the last 2 minutes of the cooking time and let it wilt in the pan.

HOW TO MAKE SPINACH CHICKEN CURRY?

• Mix together all the spices in a small bowl. Set aside. It is preferable to mix the spices before you start cooking, so that you will not waste a lot of time searching for the spices and measuring them while the onions and the garlic are in the pan.
• Let the spinach defrost partially while you prepare the rest, it doesn’t need to be fully thawed.
• If using fresh spinach wash it and let it drain in a sieve.
• Chop the chicken breasts into bite-size pieces. Finely chop the onion. Finely chop the garlic. Keep all these ingredients separated as they all have different cooking times.
• Heat the oil in a skillet or a non-stick pan. Cook the onion on medium low heat for about 3-4 minutes. Add the garlic and stir for another minute.
• Add the spices and stir for another minute.

• Add the chicken and the tomato paste. Stir well to coat the chicken with the tomato paste and the spices. Cook for 2-3 minutes, stirring often.
• In the meantime, chop the tomatoes in small cubes. Add them to the skillet together with the milk, vegetable stock and cream cheese. Stir well until the cream cheese is incorporated.
• Add the frozen spinach as well.
• If using fresh spinach only add it during the last 2 minutes of the cooking time.
• Cover the pan leaving a crack open and cook for 5-7 minutes until the spinach is fully thawed, the chicken is cooked through and the sauce is slightly thickened.
• Adjust the taste, if necessary.
• Serve with rice.

MORE CURRIES?

Vegan Potato Curry with Tofu

Rajma – Indian Kidney Bean Curry

Paneer Tikka Masala Recipe

Moong Dal Tadka Recipe

Pumpkin Turkey Curry

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