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close up chicken saag in a bowl

Spinach Chicken Curry - Healthy Chicken Saag

A healthier and simplified version of the famous chicken saag, this easy spinach chicken curry will definitely satisfy your curry cravings.
Course Chicken Breast
Cuisine Indian
Diet Low Calorie
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings 4
Calories 292kcal
Author Adina


  • Spice mixture:
  • ½ teaspoon ground ginger
  • ½ teaspooon sweet paprika
  • 2 teaspoons curry powder See note
  • 1 ½ teaspoons garam masala
  • ¼ teaspoon chili flakes more or less to taste
  • ½ teaspoon fine sea salt
  • ¼ teaspoon ground black pepper
  • Curry:
  • 2 boneless skinless chicken breasts about 450 g/ 1 lb
  • 1 small onion about 50 g/ 1.7 oz
  • 2 garlic cloves
  • 1 tablespoon vegetable oil
  • 2 tablespoons tomato paste
  • 250 g/ 8.8 oz ripe tomatoes
  • 100 ml/ 3.4 fl.oz/ approx. ½ cup milk
  • 60 ml/ 2 oz/ ¼ cup vegetable broth
  • 1 heaped tablespoon low-fat cream cheese
  • 200 g/ 7 oz frozen spinach about 4-5 large cubes


Spice mixture:

  • Mix all the spices in a small bowl. Set aside.


  • Let the spinach defrost partially while you prepare the rest.
  • Chop the chicken breasts into bite-size pieces. Finely chop the onion. Finely chop the garlic. Keep them separated.
  • Heat the oil in a skillet or a non-stick pan. Cook the onion on medium-low heat, stirring often, until translucent, about 3-4 minutes. Add the garlic and stir for another minute.
  • Add the spice mixture 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 into 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 spinach as well.
  • 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.
  • Serve with rice.



Check how hot the curry powder is and use accordingly. Mine was mild.


Serving: 1/4 of the dish | Calories: 292kcal | Carbohydrates: 12g | Protein: 40g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Cholesterol: 101mg | Sodium: 477mg | Fiber: 4g | Sugar: 4g