Chicken Saag (Chicken and Spinach Curry)

Made this twice: The second time I forgot the yogurt and that I had to have added chicken broth because even after thinning it the second time I made it, it was VERY thick. Both times I served it over jasmine rice with garlic naan. For curries and most things served over rice, my husband wants a sauce. Because it was thick it , he also thought it was very pungent I ended up adding @ 2/3 of a can of coconut milk. This made it perfect for him. I thought so too. The picture is leftovers after I added the coconut milk & we ate some. It has thickened as it cooled. I did use a frozen box of spinach this time as I remembered that I had to add more fresh spinach the first time plus using frozen made it easier for me. I also used 1 lb, 5 ounces chicken this time.

Great but put in less spinich

Very delicious! I didn't blend it together but it was still great!

You can make this without yogurt, just go a bit easier with the salt and spices! I cooked the spices a bit longer to make sure they were properly cooked. Really easy recipe, we enjoyed it a lot and will try to make it every week!

Doubled all the spices and added a green finger chilli. Didn't add yoghurt as I didn't think it needed it. Amazing

Could tone down the ginger a little

I absolutely love Indian food. I will likely sub chicken for paneer next time but only because preference. The chicken is DELICIOUS. Perfect balance of spices. This is what we call a REPEAT at our house!