Chicken & Saag (Spinach) Curry




with basmati rice and a little cilantro garnish


  • 4  boneless/skinless chicken thighs (4 oz each)
  • 2 medium onions (diced)
  • 1 inch ginger root (grated)
  • 5 garlic cloves (grated, I use my garlic press)
  • 2 tsp olive oil
  • 2 cups crushed tomatoes (I use Contadina)
  • 1 can of tomato paste (6 oz)
  • 3 cups of chicken broth
  • 1/2 bag of chopped spinach ( approx 8 oz)
  • 2 tbsp of salt (add more to desired taste)
  • 1 1/2 tsp of  cumin, ground coriander and turmeric
  • 2 tsp of garam masala


  • 1 1/2 tsp of chili powder
  • 1 1/2 tsp of Roopak’s Karahi chicken masala


Add oil, onions, garlic, ginger and salt to deep non-stick pan and saute on medium heat  until onions start looking a little clear.  Do NOT brown onion mixture.  Then add 3 cups of chicken broth, bring to boil and add spinach.  Bring to boil again, cover and reduce heat, simmering for 10 minutes.  Open & add crushed tomatoes and tomato paste along with the rest of the seasonings,  once it starts to boil add chicken and cover pan again;  cook on low heat for 15 minutes.  Remove cover and increase heat to medium/high.  Mix curry for 5 minutes while on med/high heat to reduce liquid.   Add more salt to desired taste.

This is where I remove a portion for my young son and then add the optional seasonings to increase the level of spice for my husband and I.

Serving size is 1 cup and this makes 7 servings.

Each cup is only 3  points +

serve with 2/3 cups of basmati rice, naan or roti………


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