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Chicken & Spinach Curry (Chicken Saag)

An incredibly flavourful Indian Chicken Saag recipe made with spinach and a blend of spices.

Course Main Course
Cuisine Indian
Prep Time 10 minutes
Cook Time 40 minutes
Servings 4 servings
Author Meghan


  • 2 chicken breasts, chopped
  • 24 oz frozen spinach
  • 2 tbsp butter, ghee, or coconut oil
  • 1 small onion, finely diced
  • 2 garlic cloves, minced
  • 3 tsp ground coriander
  • 2 tsp ground cumin
  • 1.5 tsp salt
  • 1 tsp ground ginger
  • 1/2 tsp nutmeg
  • 1/2 tsp cinnamon


  1. Mince garlic and finely chop your onion. Add to a pan over medium heat with butter or coconut oil and sauté until fragrant and a little browned.

  2. Slice chicken breast into bite-sized chunks and add to pan.Add in all spices and stir well to combine. Place lid on top and cook for a few more minutes until chicken is cooked through.

  3. Place frozen spinach blocks in pan, pop the lid back on, and let them thaw and cook, breaking them apart and stirring every few minutes. Alternatively, you can use fresh spinach instead. If you use baby spinach, you'll need to add it to pan in increments as it needs time to wilt down.

  4. Once spinach is fully thawed, keep lid on and continue to cook over medium-low for about 25-30 minutes, stirring now and then.

  5. Once fully cooked, chicken should break apart easily and you should have a nice thick, leafy spinach sauce. Serve over rice.