Spinach Chicken curry

Spinach Chicken Curry

Make this healthy, classic Indian Spinach Chicken Curry recipe (known as Chicken Saag) at home with little effort. The warm, rich flavors will keep you coming back for more! It is a low-calorie healthy dish prepared in 40 mins that goes well with rice, roti or paratha.


One of the most common misconceptions about healthy eating is that it’s often boring or lacking in flavor. This Spinach Chicken Curry contradicts and crushes all of these concepts. Not only is this dish packed with all of the wonderful herbs and spices but it has a punch of fiber, iron, and vitamins from the healthy dose of spinach. Delicious yet healthy!


Spinach Chicken 3


Palak Chicken is one of the most popular and delicious dishes in North Indian Cuisine. It is a wonderful blend of chicken curry and spinach. If you have a family member who dislikes spinach, try this dish and you will have a convert.


Spinach Chicken 5


Serve this dish with steamed rice or roti and a side of raita if desired. The Peas Pulav or Paratha goes really well with Spinach Chicken and the Cucumber saladCauliflower Peas stir fryCarrot greens stir fry or could be the perfect side dish.


If you try this recipe let me know what you think! Make your own variations and combinations. Leave a comment and don’t forget to take a picture and share it on our  Facebook page or tag #spiceofgoodlife on Instagram.


Spinach Chicken Curry
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins

Healthy, classic Indian Spinach Chicken Curry recipe. It's a low-calorie healthy dish prepared in 40 mins that go well with rice, roti or paratha.

Servings: 4
  • 1 pound Chicken chopped into bite size pieces
  • 2 teaspoon Oil
  • 5-6 Peppercorns
  • 4-5 Cloves
  • 1 Cinnamon stick
  • 1 Bay leaf
  • 1/4 cup Cashews chopped
  • 1-2 Green Chilly peppers
  • 1 inch Ginger chopped in juliennes
  • 5-6 cloves Garlic
  • 1/2 cup Cilantro
  • 2 teaspoon Yogurt
  • 1 teaspoon Turmeric
  • 2 Onion chopped finely
  • 1 Tomato chopped finely
  • 4 cups Spinach blanched & pureed
  • Salt as required
  1. Mince the garlic, green chili pepper, and 1/4 cup cilantro together.
  2. In a large saucepan, warm the oil over medium-high heat.  Add the whole spices - cloves, cinnamon stick, and bay leaf along with cashews.  Once the spices are fragrant and cashews turn golden brown, add the onions and cook until golden (about 5 minutes). 

  3. Next, add the garlic-chili-cilantro mince along with ginger juliennes and yogurt and fry for another minute. Stir in the turmeric, salt, chicken and chopped tomatoes. Mix well, cover and cook on low heat for about 10 minutes.

  4. Finally add spinach (blanched & pureed), Mix well and let it cook for another 5 minutes.
  5. Garnish with chopped cilantro and serve hot.

Spinach Chicken Curry


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