I’m obsessed with creating take out recipes you can make at home! I have dozens of delicious take out recipes on my site, and I know you’ll love this this Chicken Saag recipe, too! Hearty greens, tender chicken, and a creamy coconut curry sauce that comes together in about 40 minutes!

You can have this on the table quicker (and cheaper) than going out to an Indian restaurant! If you’re worried about finding exotic ingredients – don’t be. You can find all of this in a grocery store, and I’ll show you what to look for!

I especially love this recipe because it uses frozen spinach. And you DON’T have to squeeze any water out of it. (Why is that the most annoying thing ever?!)

What is Chicken Saag?

Chicken Saag is a traditional Indian dish consisting of chicken cooked with spinach and a blend of traditional spices. “Saag” refers to the spinach-based sauce. The chicken is simmered in this flavorful spinach sauce until tender, resulting in a rich and satisfying dish often served with rice or naan bread.

Why I love this Chicken Saag Recipe

1. It’s finished in 40 MINUTES!
2. It’s a one pan situation.
3. You can use frozen spinach!
4. You don’t have to squeeze any liquid out of said spinach. (I hate doing that.)
5. Even my kids like it. If they mix it with rice.

Which brings me to side dishes . . .

What you’ll need for this Saag Chicken Recipe:

• Chicken breast or thigh meat
• Ground turmeric
• Fine sea salt
• Frozen chopped spinach
• Coconut or avocado oil
• Onion
• Fresh ginger
• Garlic
• Serrano chili
• Ground coriander
• Ground cumin
• Garam masala
• Full-fat coconut milk
• Lime

How to Make Chicken Spinach Curry

1. Put the chicken in a medium sized bowl and toss with the turmeric and 1/2 teaspoon of salt. Let it sit for a few minutes while you gather your ingredients.
2. Empty the frozen spinach into a microwave-safe bowl, cover with a paper towel, and cook on high for 5 minutes to completely thaw it out.
3. Heat the oil in a large skillet over medium-high heat.
4. Add half of the the chicken to the hot oil and cook for 3-4 minutes, pushing them around once or twice until they’re browned a little. (It doesn’t have to be completely cooked through at this point.)
5. Transfer the chicken to a plate and brown the other half of the chicken. Transfer the rest of the cooked chicken to the same plate.
6. Immediately add the chopped onion to the hot skillet along with the ginger, garlic, and chopped chiles. Cook for about 10 minutes or until the onion takes on a golden brown color.
7. Add the coriander, cumin, and garam masala. Cook for about a minute.
8. Stir in the thawed spinach and its liquid until combined. (You don’t have to squeeze the water out. You’re welcome.)
9. Add the chicken back to the skillet along with the coconut milk, juice from 1/2 of the lime, and the remaining 1/2 teaspoon salt. Cook for 3-5 minutes or until the chicken is cooked through and the spinach sauce is fragrant. If the skillet becomes dry and anything starts to stick, add 1/2 cup of water to the skillet and reduce the heat.

How to serve Saag Chicken

1. Steamed jasmine or basmati rice. Mmm.
2. Cauliflower rice, if you’re not a rice eater. (Try my Roasted Cauliflower Rice. You’ll never go back to sauteed. And you won’t have another pan on the stove to babysit.)
3. Fresh naan or flatbread.
4. If you don’t want any of those things, try eating it alone or with some roasted potatoes or another vegetable. My Curry Roasted Cauliflower is to die for and would be delicious with this curry.

Add this easy chicken & spinach curry recipe to your menu this week! It’ll be like eating Indian take out without driving out to pick it up.

Saag Chicken Recipe FAQs

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Chicken and Spinach Curry (Chicken Saag)

Yield: Serves 5-6

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

This easy, Indian-style Chicken Saag is done in just 40 minutes! Filled with warm spices and hearty greens, it's the perfect nourishing dinner for any weeknight.

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Ingredients

• 1 1/2 pounds chicken breast or thigh meat cut into 1-inch pieces
• 1 1/2 teaspoons ground turmeric
• 1 teaspoon fine sea salt, divided
• 1 pound package of frozen chopped spinach
• 1/4 cup coconut or avocado oil
• 1 cup chopped onion
• 1 1/2 Tablespoons freshly chopped or microplaned ginger
• 6 cloves garlic, chopped or microplaned
• 1 serrano chili, seeded and chopped
• 1 Tablespoon ground coriander
• 1 1/2 teaspoon ground cumin
• 1 teaspoon garam masala
• 1 cup full-fat coconut milk
• 1 lime

Instructions

1. Put the chicken in a medium sized bowl and toss with the turmeric and 1/2 teaspoon of salt. Let it sit for a few minutes while you gather your ingredients.
2. Empty the frozen spinach into a microwave-safe bowl, cover with a paper towel, and cook on high for 5 minutes to completely thaw it out.
3. Heat the oil in a large skillet over medium-high heat.
4. Add half of the the chicken to the hot oil and cook for 3-4 minutes, pushing them around once or twice until they're browned a little. (It doesn't have to be completely cooked through at this point.)
5. Transfer the chicken to a plate and brown the other half of the chicken. Transfer the rest of the cooked chicken to the same plate.
6. Immediately add the chopped onion to the hot skillet along with the ginger, garlic, and chopped chiles. Cook for about 10 minutes or until the onion takes on a golden brown color.
7. Add the coriander, cumin, and garam masala. Cook for about a minute.
8. Stir in the thawed spinach and its liquid until combined. (You don't have to squeeze the water out. You're welcome.)
9. Add the chicken back to the skillet along with the coconut milk, juice from 1/2 of the lime, and the remaining 1/2 teaspoon salt. Cook for 3-5 minutes or until the chicken is cooked through and the spinach sauce is fragrant. If the skillet becomes dry and anything starts to stick, add 1/2 cup of water to the skillet and reduce the heat.
10. Serve immediately with steamed jasmine rice or cauliflower rice.

Notes

Nat's Notes:

1. You can use 1-2 Tablespoons of canned diced green chiles in place of the serrano if you like. If you don't want any heat, just omit it. If you want extra heat, leave the seeds in the serrano or add a pinch or two of crushed red pepper flakes when you add the spices.
2. If you plan to make jasmine rice, start it before beginning the Chicken Saag and it'll be ready by the time you finish.
3. If you want to make Roasted Cauliflower Rice, pop it in the oven while the chicken is cooking and it should be done at the same time as well. I get the frozen riced cauliflower at Costco and dump it onto a sheet pan, drizzle with oil & salt, and roast it at 425. It's super quick and easy that way.
4. If you'd like the spinach to have a smoother consistency, buzz it up in your food processor or blender before you add it to the curry.

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