Chicken Spinach Curry (Chicken Tikka Saag)
You'll love this protein and flavor-packed chicken and spinach curry! It's so easy that you can whip up a healthy curry any night of the week! Also called Saag Chicken, Chicken Tikka Saag, Palak Chicken, Murgh Saag...but it's all the same - seasoned chicken in a creamy, spinach puree.
Ingredients
- 1 lb (454g) frozen spinach
- 1 lb (454g) chicken breast, cubed into bite size pieces
- 1 tbsp (12g) olive oil
- 1 (190g) whole onion, finely chopped (you can use red, yellow, white onions)
- 1/4 tsp turmeric
- 1/4 tsp salt
- 4 (17g) cloves garlic, minced
- 2 tbsp ginger paste or minced fresh ginger
- 2 tbsp (34g) tomato paste
- water, to deglaze pan and thin sauce
- 2 tbsp nonfat half and half
- 2 tbsp cilantro, chopped + more for garnish if desired
Spice Mixture
- 1 tsp cumin
- 1 tsp Garam Masala
- 2 tsp coriander
- 1 tsp salt
- 1/4 tsp turmeric
- 1 tsp Kashmiri red chili (NOT cayenne or chili powder) (if substituting with cayenne, use 1/4 teaspoon as this is MUCH hotter than Kashmiri chili)
Instructions
Spice Mix
- In a small bowl, mix together salt, turmeric, coriander, garam masala, cumin and Kashmiri red chili. Set aside.
Prepare Spinach Purée
- Steam frozen spinach in microwave according to package directions until spinach is hot.
- Add hot spinach along with 1/4 cup water to a blender and blend until well puréed. You may need to stir the mixture or scrap down the sides to make sure all spinach has been puréed. Set puréed spinach aside.
To Make Chicken and Spinach Curry
- Heat large skillet over medium-high heat. Once pan is hot, add chopped onions, along with a pinch of salt and turmeric. (About 0.25 teaspoon each)
- Cook onions until soft and brown, about 8 minutes. Add in ginger and garlic and continue to cook for 3 more minutes.
- Add tomato paste and about 1/4 cup of water to deglaze the pan. Make sure to scrape up any browned bits as that adds a TON of flavor!
- Add diced chicken cubes to the tomato-onion mixture, along with your spice mixture. Cook until lightly browned and chicken is mostly cooked through, about 5 minutes.
- Add one cup of water to the pan to deglaze and make sure to scrape up any browned bits and then add in the puréed spinach.
- Give everything a good stir to combine, and then turn down heat to low. Simmer for about 8 minutes, adding in a splash of water if the curry starts to look too dry.
- Turn off heat, and stir in cilantro and nonfat cream. Feel free to add more cream if you'd like it even creamier.
- Garnish with additional cilantro if desired. Serve with hot basmati rice, cauliflower rice, naan or pita bread. Enjoy!
NOTE
Nutrition information for this recipe is provided below. For more information on the nutrition facts provided on this site, please visit our nutrition disclaimer.
Nutrition
Nutrition Facts
Chicken Spinach Curry (Chicken Tikka Saag)
Serving Size
230 g
Amount per Serving
Calories
209
% Daily Value*
Fat
5
g
8
%
Carbohydrates
13
g
4
%
Protein
29
g
58
%
* Percent Daily Values are based on a 2000 calorie diet.
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