Spinach Chicken Curry (Chicken Saag) is a delicious, aromatic blend of spinach, chicken, and warm spices. Easy to make and ready in less than an hour, this creamy simmered curry is destined to be a new family favorite!
Jump to:
What's the Story on this Curry Recipe?
In late 20th-century Portland, before the renaissance of food carts and pop-up cuisine, Saturday Market food stalls and mall food courts were about as exotic as food got. Especially if you were young and on a tight budget. Throughout the nineties and early noughties, my mom-friends and I would regularly pack our toddlers and preschoolers over to the local mall to grab lunch.
Back then our family favorite was the Spinach Chicken Curry at Bombay Express. Not only was their spinach chicken always delicious, but it was one of the few meals that everyone could agree on! (Portions were huge, too, so a couple of kids could share.) I've been wanting to figure out how to make this recipe forever.
Why this Recipe Works
To recreate the "Washington Square Mall Spinach Chicken" we all knew and loved, I first consulted Madhur Jaffney's 100 Essential Curries for inspiration and direction. (It is a amazing resource!) Then I go busy.
After a few initial batches to calibrate the spices and hone the process, I took a plate over to my friend Michelle for feedback. (Michelle is my long-time Mom-friend, 90's Mall buddy, and frequent recipe-development taste-tester.) She pronounced the effort "yummy" but "a little warm for my tummy." Also, she noted that it was "missing a subtle something...the cozy undertone."
That's when it hit me: the spinach chicken we had raised our children on was "Mall Spicy." I had based my ingredient list on traditional Indian saag and palak recipes. In order to recreate the memory and achieve that sublimely cozy something for which Michelle hungered, I had to make a few adjustments.
Following the recipe below results a rich, creamy, cozy spinach chicken curry with only the slightest kick. (This is why even our toddlers gobbled this stuff up!)
However, if you like your chicken saag spicier, it's easy to level up the heat:
- Make it "Mall Spicy": Seed the jalapeño before chopping. Use only white pepper as directed, and no cayenne. If you want to make it really mild, use only use half a jalapeño.
- Increase the Heat: Leave the seeds in the jalapeño. Use ⅛ to ¼ teaspoon cayenne in place of the white pepper.
- Fire it Up: Add additional jalapeños and increase the cayenne as desired.
One further break with tradition (in the name of recreating that cozy Mall Spinach Chicken memory): the recipe below includes a couple teaspoons of brown sugar, which (as all of my daughters will tell you) is the secret ingredient in Everything.
Spinach Chicken Ingredients
- Chicken: We usually use boneless, skinless chicken thighs in this recipe. Chicken breasts have a tendency to dry out too much when simmered for any length of time.
- Chicken should be cut into strips about ½" wide. We try keep the length to the strips to about 2-3 inches max.
- Spinach: Use fresh spinach, and remember how dramatically spinach cooks down. (10-12 cups of leaves will yield about a cup of cooked spinach.)
- Yogurt: (Optional) You may notice some yogurt in the lower left corner of the image above. It's totally optional: I occasionally add it if I want the saag to have a little tang.
- Jalapeños: Canned diced green chilies can be substituted for fresh jalapeños; especially if your partner eats all the jalapeños right before you shoot your pictures.
- Onion: Use a yellow or sweet onion.
- Ginger: Use fresh, peeled, grated garlic.
- Garlic: Use fresh, minced garlic.
- Butter or Ghee
TIP: Instead of mincing garlic and grating ginger every time, try using ginger-garlic paste instead. Ginger-garlic paste is a staple in Indian cooking, and since I first learned about it a decade ago, I've found dozens of uses for it. (Ginger Garlic Paste makes an amazing, super-easy marinade for just about anything!) You can buy Ginger-Garlic Paste off the shelf, but if you want to DIY it, making your own is about as easy as it gets.
Spices
- Garam Masala: Garam masala, which roughly translates from Hindi to "warm spices," is a culinary spice blend widely used in Indian cuisine. When using a store-bought blend, I personally recommend Swad brand garam masala, the brand I used to develop this recipe. Swad Garam Masala can be purchased at almost any Indian foods store, or online. (FYI: Not sponsored; just my current favorite brand.)
- If you are a DIYer, you can even make your own Garam Masala!
- Ground tumeric
- Ground cumin
- Ground cardamom
- Ground coriander
- Kosher salt
- White pepper
- Brown sugar (optional)
How to Make Spinach Chicken
In a small bowl, thoroughly combine Spice Mix ingredients: garam masala, turmeric, cumin, cardamom, coriander, brown sugar, cayenne (optional), salt, and pepper.
Season the cut chicken strips with three teaspoons of the prepared Spice Mix, and thoroughly massage it into the chicken strips. Set aside the seasoned chicken aside, and reserve the remaining Spice Mix for later.
From this point on, everything happens rather quickly, so you need to have everything ready to go before you get started.
Heat a large, heavy skillet over MEDIUM heat (or MEDIUM-LOW, depending on your stovetop).
Add two tablespoons of olive oil, and swirl to coat the bottom of the skillet. If two tablespoons doesn't coat the whole skillet, add a little more.
Add the chopped onion to pan and cook, stirring frequently, until the onions are translucent and just barely start turning brown on the edges. (About 5-6 minutes, and up to 10 minutes.)
Once the onions are cooked, add the minced garlic, ginger, and jalapeño. Stir and cook two minutes. Do not allow the garlic to brown, or it may become bitter.
Add seasoned chicken strips to the pan. Cook, stirring very frequently, until chicken is "almost" done.
The chicken will still be pink in places, but should generally look like it's a few minutes away from done.
Sprinkle remaining Spice Mix over the top of the chicken mixture and stir one more minute. (This step allows the heat of the pan to activate the ground spices. Don't skip it.) The chicken should appear just barely cooked through at this point.
Stir in half-and-half, mixing to combine ingredients. Once the mixture is evenly combined, reduce heat to LOW, and simmer chicken uncovered for 20 minutes, stirring frequently.
Chicken mixture should be kept at a very low simmer. Do not boil.
After chicken mixture has simmered for 20 minutes, begin adding fresh spinach a handful at a time, stirring it in as it begins to wilt.
(Frozen Spinach: If you are using frozen spinach, do not defrost the spinach first. Just add it all at the same time, and allow it to defrost in the heat of the sauce.)
NOTE: Spinach Chicken can be prepared up to a day ahead of time up to this point.
When you are ready to serve, bring chicken mixture to a gentle simmer over LOW heat. Add 2 tablespoons of butter or ghee to finished mixture, stirring gently to allow it to melt into the sauce.
Substitutions
- Chicken: Turkey breast makes a good substitute for chicken in the recipe. You can also use paneer cubes (i.e., paneer saag), or faux chicken.
- Spinach: Saag can be made with variety of leafy greens; try including mustard greens, swiss chard, collard greens, kale, and fenugreek leaves, etc.
- Onions: Instead of simply browning the onions, you can caramelize them. This will take about 45 minutes, but it does add another, deeper layer flavor to the end product. (You can read more about the difference between browning onions and caramelizing them by visiting our French Onion Soup recipe.)
- Cream: For a luxuriously creamy saag, use heavy cream instead of half-and-half; or make it with dairy-free use coconut milk.
- Brown sugar: Coconut sugar can also be used.
Variations
Vegetarian: We occasionally make saag with paneer instead of chicken (i.e., Saag Paneer) and it is delicious! You can also make it with faux chicken, of course.
Dairy-free: Substitute coconut milk for the half-and-half, and olive oil for the butter.
Storage
Refrigerator: Chicken Saag will last about 3-4 days. Cool completely and cover tightly before refrigerating. Reheat on the stovetop or in the microwave.
Freezer: Chicken saag is a great make-ahead meal, and freezes well. Once the curry is cooked, let it cool, then transfer it to an airtight freezer bag or container. When reheating, simply thaw and warm on the stovetop or in the microwave.
What to Serve with Spinach Chicken Curry
Pair this Spinach Chicken recipe with a simple basmati rice for an easy, satisfying weeknight dinner, or try serving it with Indian Eggplant, Sweet Potato Samosas, and Sweet Saffron Rice for a special Indian-inspired meal!
Spinach Chicken Curry (Chicken Saag)
Equipment
- 1 Enameled Cast Iron Skillet or heavy skillet
Ingredients
- 1 pound boneless, skinless chicken thighs cut into ½- x 1-inch pieces
- 2 tablespoons olive oil
- 1 large onion chopped
- 1 whole jalapeño seeded and finely chopped
- 5 cloves garlic minced; about 1 tablespoon / ½ ounce
- ½ ounce fresh ginger minced or grated; about 1 tablespoon / ½ ounce
- 2 cups half and half or coconut milk, or heavy cream
- ¼ cup plain yogurt (optional)
- 8 ounces chopped spinach fresh, or 4 ounces frozen spinach
- 2 tablespoons butter or ghee
Spice Mix
- 3 teaspoons garam masala
- 1 teaspoon ground turmeric
- ½ teaspoon ground cumin
- ¼ teaspoon ground cardamom
- ½ teaspoon ground coriander
- 4 teaspoons light brown sugar optional
- 1½ teaspoon kosher salt
- ¼ teaspoon white pepper
Instructions
- In a small bowl, whisk to thoroughly combine Spice Mix ingredients: garam masala, turmeric, cumin, cardamom, coriander, brown sugar, cayenne (optional), salt, and pepper. Set aside.
- Season chopped chicken with 3 teaspoons of the prepared Spice Mix. Set seasoned chicken aside. Reserve the remaining Spice Mix.
- Heat large, heavy skillet over MEDIUM heat (or MEDIUM-LOW, depending on your stovetop). Add olive oil and swirl to coat the bottom of the skillet. Add chopped onion to pan and cook, stirring frequently, until translucent; about 5-6 minutes. Add garlic, ginger, and jalapeño. Stir and cook two minutes.
- Add chicken and cook, stirring almost constantly, until chicken is "almost" done. Chicken can still be pink in places, but should generally look like it's getting closer to done.
- Sprinkle remaining spice mix over the top of the cooked chicken. Cook and stir 1 minute.
- Stir in half-and-half, mixing to combine ingredients evenly. Reduce heat to LOW-LOW. Simmer chicken mixture uncovered for 20 minutes, stirring frequently.
- Add spinach to chicken mixture.Fresh Spinach: Add spinach a handful at a time, stirring it in as it begins to wilt. Frozen Spinach: If you are using frozen spinach, do not defrost the spinach first. Just add it all at the same time, and allow it to defrost in the heat of the sauce.
- Remove chicken mixture from heat. OPTIONAL: Stir in plain yogurt at this time if you are using it. Yogurt will give the curry a slightly tangy flavor. Add 2 tablespoons of butter to chicken mixture, stirring it in to melt.
Notes
This recipe was developed based on memories of the Chicken Saag at Washington Square Mall, Beaverton, Oregon.
Nutrition
This website provides approximate nutrition information for convenience and as a courtesy only. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Want More Free Recipes?
Subscribe to our newsletter to get family-friendly recipes and cozy living ideas in your inbox each week!
Find us on Instagram, Pinterest, and Facebook, too.
Thank you for visiting the Good Hearted Woman. Remember to bookmark this site, and come back soon!
Leave a Reply