Chicken saag is a delicious chicken spinach curry that also happens to be low-carb and packed with protein. It’s a super flavorful curry that you can make from scratch in just 30 minutes to have a nutritious meal, even on the busiest of weeknights.
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This chicken saag (chicken spinach curry) is a super easy yet absolutely delicious curry that’s so easy to whip up as a healthier (and dare I say quicker) alternative to ordering in.
With loads of protein from the chicken and nutrients from the spinach and tomatoes, this chicken spinach curry is also low-carb and can easily be made dairy-free.
The curry has the most amazing flavor, and it’s so easy to make, even if you haven’t made a curry in your life.
Why you’ll love this chicken saag recipe
- So much flavor! The mix of garlic, ginger and spices will make you fall in love with this curry.
- High protein and low carb
- Low in fat and calories, yet finger-licking good.
What you’ll need
Canola oil — Any vegetable, neutral-flavored oil works in this curry.
Aromatics — A mix of freshly chopped onion, garlic and ginger provides an excellent flavor base for this chicken saag curry.
Chicken breast — I used chicken breast to keep things lean, but you can also use boneless chicken thighs.
Tomato paste — This adds richness and depth to the curry.
Fresh spinach — Baby spinach works great here, but any kind of fresh spinach would do. If you want to use frozen spinach, thaw and drain it before adding it to the pan.
Keep in mind that frozen spinach is more compact than fresh. Generally, about 10 ounces of frozen spinach is equivalent to about 1 pound of fresh spinach.
Greek yogurt — This will add creaminess to the curry. I used 2% Fage yogurt, which has the perfect consistency for this curry.
How to make chicken saag curry
In a large skillet or saucepan, heat the canola oil over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.
Add the chopped garlic and ginger and cook for another minute until fragrant.
Add the chicken pieces to the skillet. Cook for 5-5 minutes or until the chicken is browned on all sides.
Add the fresh spinach to the curry and cook for 5 minutes or until it wilts and becomes part of the curry.
Turn off the heat and stir in the Greek yogurt until well combined.
- Add a pinch of brown sugar to cut the acidity of the tomatoes if needed.
- Garnish the curry with some cilantro on top, or serve it with fresh lime juice or lime wedges.
- This curry with spinach and chicken is a great idea for meal prep! You can prepare it early in the week and pull it out for a healthy lunch or dinner.
Substitutions and variations
- Make it dairy-free: Swap the Greek yogurt for a plant-based yogurt or use coconut cream.
- Add some extra veggies: Bell peppers, zucchini or mushrooms are all great ideas to bulk up this curry and increase its fiber content.
- Vegan version: Replace the chicken with plant-based chicken bits, tofu or chickpeas for a plant-based version of this dish.
What to serve with chicken and spinach curry
- Rice: This is the classic choice for chicken saag. I opted for black rice, but basmati rice or brown rice works great, too!
- Cauliflower rice: Keep it low-carb by serving the curry with a side of cauliflower rice.
- Naan bread: Serve some warm naan bread with your curry to scoop up that delicious sauce.
Leftovers and storage
- Place any leftover chicken saag curry in an airtight container and refrigerate. It should stay fresh for up to 3 days.
- To reheat, gently warm the curry in a saucepan over medium heat, stirring occasionally. If it's too thick, add a little water or broth to thin it out. You can also reheat it in the microwave, using a microwave-safe dish, for 1-2 minutes, stirring halfway through.
- For freezing, let the curry cool to room temperature, then transfer it into a freezer-safe container or bag. It can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.
If you liked this chicken saag recipe, you might also like some of my other easy chicken curries:
- Keto Coconut Curry Chicken
- Chicken Bhuna Curry
- Easy Chicken Rogan Josh
- Instant Pot Chicken Curry
- Thai Red Curry Chicken
- 1 tablespoon canola oil
- 1 medium onion, diced
- 2 large garlic cloves, finely chopped
- 1 tablespoon fresh ginger, finely chopped
- ½ tablespoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ¼ teaspoon ground turmeric
- ¼ teaspoon cayenne pepper
- ½ teaspoon salt
- 1 ½ lb (650 g) chicken breast, cut into bite-size pieces
- 1 tablespoon tomato paste
- 1 can (14 oz/ 400 g) crushed tomatoes
- 6 cups (200 g) fresh spinach
- ½ cup (100 g) Greek yoghurt
- In a large skillet or saucepan, heat the canola oil over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.
- Add the chopped garlic and ginger and cook for another minute until fragrant.
- Stir in the garam masala, ground cumin, ground coriander, ground turmeric, cayenne pepper, and salt. Continue to cook for 1-2 minutes, stirring often, to allow the spices to release their flavors.
- Add the chicken pieces to the skillet. Cook for 3-5 minutes or until the chicken is browned on all sides.
- Mix in the tomato paste, and then add the crushed tomatoes. Stir well to combine everything and bring the mixture to a simmer.
- Add the fresh spinach to the curry and cook for 5 minutes or until it wilts and becomes part of the curry.
- Turn off the heat and stir in the Greek yoghurt until well combined.
- Adjust the seasoning to taste and serve the curry hot with a side of basmati rice or naan bread.
Amount Per Serving: Calories: 249Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 98mgSodium: 338mgCarbohydrates: 7gFiber: 2gSugar: 3gProtein: 38g
Nutritional information is an estimate provided by an online nutrition calculator.