Easy recipe for Slow Cooker Chicken Saag in 3 steps
Make a creamy Slow Cooker Chicken Saag! This easy, healthy Indian spinach curry is packed with flavor. Discover how simple this recipe is.
Ingredients
- 2 lbs boneless, skinless chicken breasts or thighs cut into 1-inch cubes
- 2 tbsp ghee or vegetable oil
- 1 large yellow onion finely chopped
- 4 cloves garlic minced
- 1 tbsp fresh ginger grated
- 1 tbsp garam masala
- 2 tsp ground cumin
- 1 tsp turmeric powder
- ½ tsp cayenne pepper adjust to taste
- 1 tsp salt or to taste
- 1 (15 oz) can diced tomatoes undrained
- 10 oz fresh spinach roughly chopped
- ½ cup heavy cream or full-fat coconut milk
- Fresh cilantro and lemon wedges for serving
Instructions
- Step 1: Sauté Aromatics and Chicken. Heat the ghee or oil in a large skillet over medium-high heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic and grated ginger, and cook for another minute until fragrant. Stir in the garam masala, cumin, turmeric, and cayenne pepper, cooking for 30 seconds until the spices are toasted. Add the cubed chicken to the skillet, season with salt, and brown it on all sides (it does not need to be cooked through). Transfer the entire contents of the skillet to the basin of your slow cooker. Stir in the can of diced tomatoes.
- Step 2: Slow Cook the Curry Base. Secure the lid on the slow cooker. Cook on LOW for 4 hours or on HIGH for 2 hours, until the chicken is tender and cooked through. In the last 30 minutes of cooking, add the fresh spinach on top of the chicken mixture, replace the lid, and allow it to wilt completely.
- Step 3: Blend and Finish. Once the spinach is wilted, carefully transfer about 2 cups of the liquid and spinach mixture (leaving the chicken behind) to a blender and blend until smooth. Alternatively, use an immersion blender directly in the slow cooker, being careful to blend only the sauce and spinach, not the chicken pieces. Pour the blended green sauce back into the slow cooker. Stir in the heavy cream or coconut milk until well combined. Taste and adjust seasoning with more salt if needed. Serve hot over basmati rice or with naan bread, garnished with fresh cilantro and a squeeze of lemon juice.
Notes
Chef's Notes: For a richer flavor, you can use chicken thighs instead of breasts. If using frozen spinach, thaw and squeeze out as much water as possible before adding it in Step 2.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. The flavors often meld and taste even better the next day.
Dairy-Free Variation: Use oil instead of ghee and full-fat coconut milk instead of heavy cream for a delicious dairy-free version.
