Chicken Saag


This was really good the night I made it, but it was OUTSTANDING the next day! I didn't have any yogurt, so I used sour cream, and I used whipping cream instead of milk. My husband, who is not a big chicken fan, absolutely raved about the leftovers he took for lunch. Thank you for another winner!!! ~ Jazz



Season the chicken pieces with salt and pepper and set aside. Add the oil in a large heated pan. Add the onion, peppers and cook until they soften. Add the chopped chicken and cook, stirring a bit, until the chicken is lightly browned and cooks mostly through. Add the garlic and ginger and stir. Cook until the garlic becomes fragrant.


Add the spinach a handful at a time and cook it down, stirring as you go. Cook. The spinach will break down considerably.


Stir in the seasonings and the milk. Stir to make sure everything is evenly incorporated. Simmer.


Bring the curry to a quick boil, then remove from heat. Stir in the yogurt until it is fully incorporated. This gives you a creamier chicken curry and lightens up the meal a bit.


Swirl in butter for added richness. Garnish and serve! Boom! Done! Chicken saag in the house! I hope you enjoy it!




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