Easy Indian Chicken Curry || Saag Aloo Chicken || Chicken Curry with spinach and potatoes
 
Prep time
Cook time
Total time
 
A lip smacking, delicious chicken curry cooked with spinach and potatoes and a mix of different indian spices
Author:
Recipe type: Main Course
Cuisine: Indian
Serves: 4-5
RecipeIngredients
  • 2 lbs chicken,cleaned and cut into bite size pieces(I prefer chicken with bones but you can use boneless)
  • 2 onions,thinly sliced
  • 1 tbsp garlic,finely chopped
  • 1 tbsp ginger,finely chopped
  • 2 green chillies, slit length wise(omit if want mild)
  • 2 tbsp coconut oil/olive oil
  • 1½ tsp salt
  • 1½ tsp kashmiri red chilli powder(use 1 tsp for mild)
  • ½ tsp turmeric powder
  • 2 tbsp coriander powder
  • 1 tbsp kasoori methi or fresh fenugreek leaves(optional but adds a great flavor)
  • 2 tsp garam masala
  • 4-6 black peppercorns
  • 1 , 1 inch cinnamon stick
  • 4 whole cloves
  • 2 tomatoes,finely chopped
  • 4-5 fresh curry leaves
  • Spinach - ¼ lb about 3 cups chopped (or any mix of leafy greens like swiss chard, kale etc)
  • 2 medium size potatoes,cubed
  • ½ cup water (for thinner gravy)
RecipeInstructions
  1. Take a large size cooking pot with a tight fitting lid and add all the ingredients except the tomatoes,curry leaves, potatoes and spinach. Use your hands to coat the chicken pieces well with the dry spices,onions and the oil. Cover with a lid and cook on low heat for about 10 minutes stirring half-way thru to make sure nothing was sticking to the pot.
  2. Next add the tomatoes and the curry leaves and again cover and cook for another 10 minutes on low to medium heat again stirring in the middle to avoid any scorching / burning of the meat or the spices.
  3. Although we have not added any water, the pot will now have liquid from the chicken and now to this curry add the potatoes and the spinach (and the water if you want a thinner gravy) and again cover and cook for another 10 minutes or so until the potatoes are cooked through.
  4. Enjoy the chicken curry with some freshly cooked parboiled rice or chapatis or any kind of bread.
Instant Pot version:
  1. Add all the ingredients together in the insert pot along with the water and then pressure cook for 6 mins. Release steam manually and open the pot. If there is too much gravy, then put saute function on and let simmer for 3-4 mins more and turn heat off.
Recipe by Cook2Nourish at https://cook2nourish.com/2014/03/easy-indian-chicken-curry-saag-aloo-chicken.html