Saag Chicken || Chicken Curry with Leafy Greens
 
Prep time
Cook time
Total time
 
A delicious, lip smacking chicken curry with the goodness of leafy greens and mild aromatic spices.
Author:
Recipe type: Main Course
Cuisine: Indian
Serves: 4
RecipeIngredients
  • 8 oz, Mustard greens (About 3 cups, roughly chopped)
  • 4 oz, Turnip greens (About 1.5 cups, roughly chopped)
  • 4 oz, Spinach or Swiss Chard (About 1.5 cups, roughly chopped)
  • ½ tsp sea salt
  • ¼ cup water
  • 1 tsp arrowroot starch (flour)
  • 1.5 lbs of boneless chicken thighs or breasts, cut into bite size pieces
  • 1 tsp sea salt
  • 1 tsp turmeric powder
  • 2 tsp kashmiri red chilli powder
  • 2 tsp coriander powder
  • 1 tsp cumin powder
  • 1 tsp garam masala
  • 2 tbsp extra virgin olive oil
  • 1 tsp cumin seeds
  • 2 medium size onions, chopped fine
  • 1 tbsp fresh ginger, grated or finely chopped
  • 1 tbsp fresh garlic, finely chopped
RecipeInstructions
  1. Wash the greens well and then roughly chop them and add to a large size cooking pot or Instant Pot. Add the salt and the water too and cook covered on medium heat for about 7 minutes. (If using Instant Pot, pressure cook for 5 minutes and then release pressure immediately and open the lid). Let cool for 5 minutes (You can add a few pieces of ice to keep the vibrant color) and then add the arrow root starch and transfer to a blender and blend until smooth. Keep aside.
  2. Take the chicken pieces in a large mixing bowl and add the salt and spices. Mix to toss the chicken well with the spices. Keep aside for 5-10 mins.
  3. As the chicken is marinating, heat a wide bottomed cooking pot (or an Instant Pot) and add the olive oil. Add the cumin seeds and as they turn golden brown, add the onions, ginger and garlic and saute on medium heat. Let cook for about 5 minutes stirring frequently.
  4. Next add the marinated chicken pieces into the pot and stir fry the chicken for 5-7 minutes. Then cover and cook on low medium heat for about 20 minutes stirring in between to make sure there is no scorching of the pot.(If using Instant Pot, pressure cook for 10 minutes and let pressure release naturally)
  5. Finally add the blended greens puree into the pot and stir to mix. Let simmer for a few minutes until you get desired consistency of gravy. Turn heat off and serve warm with gluten free rotis / naan or white rice or cauliflower rice.
Recipe by Cook2Nourish at https://cook2nourish.com/2023/10/saag-chicken-chicken-curry-with-leafy-greens.html