A tasty combination of chicken and spinach. Chicken Saag is a delicious North Indian traditional dish that’s packed with iron.
Happy St Patrick’s Day to my readers and Happy Birthday to my loving husband. Today I honour my man by posting his favourite dish, Chicken Saag.
For the love of chicken saag
There’s nothing my husband loves more than a good curry. Ok well there are a few things but we’re speaking of food here.. 😉 During our travels on cruise ships we had the pleasure of visiting India. We had the best meal in Bombay, actually it was more of a feast than a meal. We ate like royalty at a five-star restaurant and it cost us no more than $20.
Since settling down on land I have tried to recreate many of our beloved dishes. Watch out because more Indian dishes are coming to this blog but today is all about hubby’s favourite, Chicken Saag. Though this may seem like quite an elaborate dish it comes together quite easily.
How to make Chicken Saag
Step 1 : Sprinkle the juice of half a lemon over the chicken. Season with ginger and ground spices (paprika,cayenne,turmeric, garam masala, salt and black pepper) Set aside.
Step 2 : Heat ½ tablespoon coconut oil in a large frying pan or cast iron skillet over medium heat. Cook onion until softened. Add garlic and cook until fragrant then add spinach. Cook for 5 minutes or until spinach has wilted. Remove to blender and leave it there to cool.
Step 3: Heat the remaining ½ tablespoon coconut oil in the same skillet. Add chicken cubes and cook until done. Add coconut milk to the blender with the spinach mixture and blend until smooth. Add this mixture to the pan with chicken. Cook, stirring occasionally.
Serve this chicken saag with basmati rice and gluten-free flatbread. Sprinkle on red pepper flakes for a bit of heat.
Please share this post to give your family and friends a chance to try out the recipe too.
Chicken Saag
Ingredients
- 1 pound chicken breasts (2 medium sized breast fillets) trimmed, cut into 3cm pieces
- 12 oz package spinach leaves
- 1 cup full fat coconut milk
- ½ onion chopped
- 1 garlic clove minced
- 2 inch knob fresh ginger grated
- 1 teaspoon smoked paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- ½ teaspoon pink Himalayan salt
- ¼ teaspoon black pepper
- 1 tablespoon coconut oil
Instructions
- Sprinkle the juice of half a lemon over the chicken. Season with ginger and ground spices (paprika,cayenne,turmeric, garam masala, salt and black pepper) Set aside.
- Heat ½ tablespoon coconut oil in a large frying pan or cast iron skillet over medium heat. Cook onion until softened. Add garlic and cook until fragrant then add spinach. Cook for 5 minutes or until spinach has wilted. Remove to blender and leave it there to cool.
- Heat the remaining ½ tablespoon coconut oil in the same skillet. Add chicken cubes and cook until done.
- Add coconut milk to the blender with the spinach mixture and blend until smooth. Add this mixture to the pan with chicken. Cook, stirring occasionally.
- Remove from heat.
- Serve with piping hot basmati rice.
Oh YEAH! I love this! Making this soon! Thank you!
Hope you like it Renee!
Wow this sounds delicious! My husband would love this. Thanks for sharing this yummy recipe.
Thank you Emily! I guess our husbands are alike.. 😉
Yum! I love a good curry too! Pinned and making soon 🙂
Thanks for sharing Marjorie! Yummy yummy curry.. 🙂
I’ve never tried masala. I think my family would love this recipe.
Give it a try, the flavours combine for a really tasty dish!
This looks so healthy and flavorful! I have never heard of saag before. Love the curry too:)
Thanks Linda it’s really delicious!
This is my favorite way to eat – saucy curries with meat and veggies. Will pin. 🙂
Thanks Megan! You and me both.. 🙂
I haven’t tried curry yet but really want to!
You’ve got to give it a try Jessica. My family loves it, even the little one.
I love chicken curry and garam masala. This looks delicious!
Thank you Chloe!
YUM! And color coordinated, too!
Thanks Rachel!
When do you add the coconut cream?
Hi Jill, I’ve updated the recipe. You add the coconut milk to the spinach mixture in the blender.
Holy moly – this is delicious! Many years ago, I ate a fantastic saag in a laneway in Bangkok’s “Little India” and your recipe brought back all the wonderful memories of that meal. Many thanks!
Nice. It looks pretty simple and easy to make. Apssolutly love this dish. Thank you for this recipe.