Super Healthy Green Curry Chicken Saagwala

I really couldn’t believe how good this chicken saagwala (Green Curry) turned out. I was given to me as a recommended recipe to learn and produce on my facebook account when I posted my Tikka Masala recipe.

Well of course I googled it immediately because I didn’t quite know what it was. Chicken saagwala is chicken stewed in a spinach based curry sauce.

I looked a few versions of the recipe and had an idea of what to do! It turned out great and I know you will enjoy it as much as we did!

What makes Saagwala so good?

The sauce is compounded flavors, you begin with frying the onions until they become golden which is just tasty by itself.

Then you add your aromatic spices to the onions and oil mixture allowing them to become extremely aromatic and flavorful!

Then you blend that with some blanched spinach and diced tomatoes and then let that simmer with some chicken, Which not only allows the chicken to pick up the amazing flavors but also lets the sauce become far more infused with those delicious spices.

It might be magic or compounded flavors but this is one of my favorite curry dishes. Its a combination of layered flavors infusing with each other. Its stewed heaven in a bowl.

What goes in Chicken Saagwala (Green Curry)?

Your sauce is:

  • Browned Onions
  • Ground Cumin
  • Ground Chili Pepper
  • Ground Turmeric
  • Ginger Powder
  • Garlic
  • Blanched Spinach
  • Diced Tomatoes

Then you add your protein of choice! We used chicken for ours!

How do you make Green Curry?

I would suggest starting by blanching your spinach in boiling water.

In a separate pan add your sliced onions and oil. Cook until onions are brown. It is very important to get them a nice brown and not burnt. If you are unsure if they are done remove one and pat on a paper towel. It should be brown and not crunchy.

Then you want to add your spices!

  • Ground Cumin
  • Ground Chili Pepper
  • Ground Turmeric
  • Ginger Powder
  • Garlic

Allow the spices to cook for an additional 2-3 minutes or until they become fragrant. This is the best part of it, it fills the kitchen with a fantastic smell.

Squeeze the excess water out of the spinach and add to a blender.

In addition add your onion spice blend, jalapenos and diced tomatoes to the blender.

Blend until it has become an off green sauce or all of the ingredients have broken down into almost a thick sauce.

Let the sauce sit while you cube your chicken breasts.

Start by adding a small amount of oil to the pan that you cooked the onions in and place the chicken cubes in the pan. Cook until lightly brown.

Add the blended green curry sauce into the pan with the chicken and allow to simmer for an additional 10-20 minutes. This will let the chicken really absorb the flavor and also helps to get everything coated and delicious!

What if I don’t want Chicken in my Saagwala?

The sauce is the most important part, so you can use any protein that fits your fancy!

  • Lamb
  • Beef
  • Chickpeas
  • Green Lentils

Meal Prepping Chicken Saag!

We meal prepped a bit of green curry by placing the sauce with the chicken in freezer safe containers. We choose to cook our rice each day with the instant pot fresh, I hate dry rice and I always get that when I microwave it.

Other Recipes!

Chicken Tikka Masala

Spicy Red Curry Sauce

BBQ Baked Beans

5 from 1 vote

Chicken Saagwala

A delicious spinach based curry that is not only healthy but very flavorful. Definitely going to be a staple in our monthly cooking!
Prep Time10 mins
Active Time30 mins
Total Time40 mins
Course: Main Course
Cuisine: Indian-Inspired
Keyword: chicken, chicken saagwala, curry, saagwala
Yield: 8 servings
Calories: 53.1kcal


  • 2 lbs Chicken Breast cut into cubes
  • 2 small onions sliced
  • 1 tablespoon ground cumin
  • 2 teaspoons ground chili powder
  • 1/2 teaspoon turmeric
  • 2 teaspoons ground ginger
  • 3 cloves garlic minced
  • 1 large jalapeno
  • 1 bag spinach 300g
  • 1 can Diced Tomatoes 400g
  • 4 tablespoons olive oil


  • Heat the olive oil in a large frying pan.
  • Fry your onions until golden brown, then add your dry spices and garlic and fry for an additional 2-3 minutes.
  • Blanch your fresh spinach by boiling in hot water. Squeeze out the excess water and add with your jalapenos, tomatoes and your onion spice mix.
  • Add your cubed chicken into the same pan you cooked your onions and cook until golden.
  • Add your spinach puree from the blender to the chicken and allow to simmer for 20 minutes.

Check out my Instagram and if you try this #Keepitrealrecipes and I will feature you on my page!

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