This Quick Chicken and Spinach Curry (Chicken Saag) is a super simple dish to throw together on a busy weeknight. It takes just 20 minutes to make and only uses 6 ingredients!
Chicken curry in a hurry!
You’ve got to love an easy chicken curry that’s so quick to make, it’s faster than ordering a takeaway! My Quick Chicken and Spinach Curry (AKA Chicken Saag) is one such curry. It take just 20 minutes from start to finish!
Well, to tell you the truth, I cheat!
I’m mostly a cook from scratch kind of girl, but when time is tight I do like Patak’s Spice Pastes, which are really just blends of spices preserved in oil and not much else. They make putting together a quick midweek curry wonderfully easy peasy!
And, as a bonus, they keep in the fridge for ages… such a handy ingredient to have on standby when speed is of the essence.
This curry uses Patak’s Tikka Masala Spice Paste, which I find is a really good ‘all rounder’ spice paste and makes a delicious curry when time is of the essence.
(Note: spice pastes are quite different from ready made curry sauces, make sure you get the ‘spice paste’ for this recipe!)
Quick Chicken Saag
This Quick Chicken and Spinach Curry is my take on a chicken saag. While I make no claims that this curry is in any way ‘authentic’, it is super tasty and speedy, and fairly healthy too – three of my most important criteria for a midweek meal.
Oh and my kids like it too – a definite bonus!
Plus, it uses just 6 ingredients: oil, diced chicken thigh fillets, spice paste, coconut milk and spinach.
All you need to do is quickly fry off the onions and chicken pieces in the oil, add the spice paste and coconut milk and simmer until the chicken is cooked through. Then quickly stir the spinach in at the end until it’s just wilted… and serve!
Easy to adapt
This recipe is wonderfully easy to adapt to whatever you have in your fridge and cupboards. Here are some suggestions:
- Use diced chicken breast instead of diced chicken thigh
- Use prawns or turkey instead of chicken
- Use frozen spinach instead of fresh spinach
- Use (bell) peppers, peas, cauliflower or aubergines instead of (or as well as) the spinach
- Use a tin of chopped tomatoes instead of the coconut milk
- Use a different spice paste, such as Bhuna, Jalfrezi, Rogan Josh or Korma
Make it veggie/vegan
This recipe is also very easy to adapt to make it vegetarian, and indeed vegan.
Simply swap the chicken for a mix of chickpeas, potato and cauliflower. I make this chickpea/potato/cauliflower/spinach curry quite often and it is absolutely delicious!
Most spice pastes are suitable for vegans and vegetarians, but do check!
What to serve with Chicken Saag?
My favourite thing to serve with this easy Chicken and Spinach Curry is plain basmati rice, but it is also delicious with brown rice, naans, chapattis or whatever you usually like to serve with curry!
If you have a little more time, why not serve this Chicken Saag with my Easy Peasy Pilau Rice?
Or if you are trying to cut down on carbs and calories, try my Easy Pilau Cauliflower Rice!
What to drink with Chicken Saag?
This creamy chicken curry goes best with aromatic white wines such as a medium-dry Riesling, a Viognier or a Pinot Gris/Grigio. A fruity rosé from somewhere like Spain or Chile would be another good option.
Of course, beer is also a great match curry. I’d go for an IPA with this Chicken and Spinach Curry.
Can you reheat Chicken Saag?
Yes, you can. And, in fact, it’s one of those recipes that tastes even better the next day. Put any leftovers into a plastic lidded container and place in the fridge where it will keep for up to 3 days.
To reheat, place the curry into a saucepan with a splash of water. Bring to the boil, then simmer until the chicken is piping hot all the way through.
Can you freeze Chicken Saag?
Yes you can, although you may find the sauce splits slightly when you defrost and reheat it. It will still taste good, though!
To freeze, put the curry into a plastic lidded container and place into the freezer where it will keep for up to 1 month. Defrost overnight in the fridge and reheat as above.
If you like this recipe…
…you might also like:
Quick Chicken Curry
- 1 tablespoon olive oil (or rapeseed/canola oil, or coconut oil)
- 1 onion sliced
- 8 chicken thigh fillets (approx. 600g / 1¼lb), diced (see Note 1)
- 3 tablespoons Patak’s Tikka Masala Spice Paste (or to taste)
- 400 ml tin coconut milk
- 200 g baby spinach (or use frozen spinach)
- Basmati rice and/or naans to serve
- Place the oil in a wide, deep saucepan and add the onions. Cook on a low heat with the lid on for 5 minutes, stirring occasionally, until the onions have softened but are not brown.
- Turn the heat up to medium-high and add the chicken pieces. Fry for a couple minutes until the chicken is golden brown.
- Add the tikka masala spice paste and stir to coat the chicken and onions in the spice paste. Fry for another minute, stirring occasionally.
- Add about ¾ of the tin of coconut milk and stir. Bring to the boil and then turn down and cook for 10 minutes.
- After 10 minutes, add the spinach and stir until all the spinach has just wilted and is mixed in. If you feel the curry is too thick, you can add the rest of the coconut milk.
- Serve the curry with rice and/or naans and a glass of white wine (or a beer!)
- I use chicken thigh fillets (i.e. chicken thighs without the bone or skin) in this recipe as they are cheaper than breast fillets, much harder to overcook and I prefer the flavour. However, this would also work with diced chicken breast, if that’s what you prefer. Just be careful not to overcook them.
- Suitable for freezing.
- Nutrition information is approximate and meant as a guideline only.
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This is not a collaborative post and I was not compensated by Pataks in any way for writing it or mentioning their spice pastes. I am simply sharing my love of Patak’s Spice Pastes as I think they are a great way to make quick and tasty curries!