Easy Chicken Curry

by Jo
Chicken saag curry on basmati rice cover

Like curry? Me too! (Who doesn’t?)

Its the British national dish; loved so much it kicked our beloved Fish & Chips off the podium. I think curry is so popular not only for being so delicious in its endless varieties, but because its so accessible – even in your home! Today I made a chicken saag style curry, it’s my own improvised version of a chicken saagwala. I made when I got in from work was at down eating it 30 minutes later.



  • 2 packs of chicken boneless thighs (12 thighs total)
  • 3 onions, diced.
  • Handful of plum tomatoes, halved
  • 1 bag of spinach
  • 1 heaped tbsp of balti paste
  • 1 tbsp of tomato puree
  • 2 tsp Garamasala
  • 1 tsp garlic powder
  • 1 tsp tumeric
  • 2 tsp madras spice
  • 2 tsp paprika
  • Salt & pepper to taste
Firstly put your onions into an oiled pan and leave them on a medium heat to brown up and soften. Then add in your dollop of balti paste. It. Smells. Incredible.
Saag balti onions
Now its chicken time. I use thighs because they’re way more flavoursome than breast. At this point, add in all your spices and the tomato puree. Leave on a medium heat to cook through.
Chicken saag recipe
At this point you can opt to put in some chicken stock, that is if you fancy a curry that’s a bit more saucy than a traditional dry Saagwala. Once all is throroughly cooked add your tomatoes. Spinach goes in at the very last minute, it takes no time at all to cook!
Chicken saag curry tomato
Hubble bubble toil & trouble! Your curry is served.
Chicken saag curry on basmati rice
Saag chicken curry rice closeup
This is easy, hearty and wholesome. Do it!


Leave a Comment