Easy Indian Chicken Curry (Saag Aloo Chicken)

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Many folks whom I know will tell me “Oh I just love Indian food but it is so complicated to cook it! “.  My answer of course has always been – ‘that’s not true at all. Once you know the basic spices that make a curry, you can then really try and make it your own way!’. You don’t always need to follow the exact steps which in some recipes I must admit can make one feel intimidated. And as for easy cooking, I for one am a huge proponent for making things and thereby life simpler 🙂 For instance I am always trying to simplify weeknight dinners where I try to use short cuts and experiment every once in a while.  This Chicken curry is such a recipe where I really tried to make it easier on myself.  I eliminated the sauteing/browning of the onion and tomatoes step so that saves a lot of time without much compromise in taste.

Typically an Indian meal at our house consists of a curry either a (vegetable/a bean or a lentil or chicken/fish) with either rice or chapati accompanied with a vegetable side dish.  So in this chicken dish I decided to add the vegetable(spinach) also to the chicken – that way I saved time by not cooking it separately. In addition to saving time, this way, my youngest who is fussy about eating her vegetables also gets her veggie intake without any additional exertion(and consequently high BP) on my part.!  This recipe is  similar to the Easy Kerala Chicken curry which is my dad’s recipe (There again I think dad was trying to keep it simple! 🙂 ) And of course, I also almost always add potatoes to my chicken curry because I love the potatoes in the gravy more than the chicken! Hence the name Saag (spinach) Aloo(potatoes) Chicken! 🙂

I am bringing this curry to Fiesta Friday and hoping everyone will like this. 🙂

Easy Indian Chicken Curry (Saag Aloo Chicken)

  • Servings: 4-6
  • Time: 45 mins
  • Difficulty: easy
  • Print

This recipe makes about 4-6 servings of chicken curry to be served over rice

Ingredients:

2 lbs chicken,cleaned and cut into bite size pieces(I prefer chicken with bones but you can use boneless)

2 onions,thinly sliced

1 tbsp garlic,finely chopped

1 tbsp ginger,finely chopped

2 green chillies, slit length wise(omit if want mild)

2 tbsp coconut oil/olive oil

1 1/2 tsp salt

1 1/2 tsp red chilli (cayenne) powder(use 1 tsp for mild)

1/2 tsp turmeric powder

2 tbsp coriander powder

1 tbsp kasoori methi or fresh fenugreek leaves(optional but adds a great flavor)

2 tsp garam masala

4-6 black peppercorns

1 , 1 inch cinnamon stick

4 whole cloves

2 tomatoes,finely chopped

4-5 fresh curry leaves

Spinach – 1/4 lb about 3 cups chopped

2 medium size potatoes,cubed

Method:

1. Take a large size cooking pot with a tight fitting lid and add all the ingredients except the tomatoes,curry leaves, potatoes and spinach. Use your hands to coat the chicken pieces well with the dry spices,onions and the oil.  Cover with a lid and cook on low heat for about 10 minutes stirring half-way thru to make sure nothing was sticking to the pot.

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2. Next add the tomatoes and the curry leaves and again cover and cook for another 10 minutes on low to medium heat again stirring in the middle to avoid any scorching / burning of the meat or the spices.

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3. Although we have not added any water, the pot will now have liquid from the chicken and now to this curry add the potatoes and the spinach and again cover and cook for another 10 minutes or so until the potatoes are cooked through.

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Enjoy the chicken curry with some freshly cooked parboiled rice or chapatis or any kind of bread.! 🙂

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46 thoughts on “Easy Indian Chicken Curry (Saag Aloo Chicken)

  1. I’ve just taken some chicken out of my freezer, in order to eat it tmw. Maybe this is could be the right occasion to prepare some curry??? I had just some chicken legs, do you think they can be ok for your recipe? should I keep the skin?

  2. Oh, Indu, your curry looks divine!! I am going to print this off immediately (since you put in the print screen – thanks for doing that!) I love Indian food – many of my friends are sure I was Indian in a past life 🙂

    1. ha ha Julianna do try it and let me know how you make out. ! I sometimes think I must have been Mexican in my past life considering my love for Mexican food.! Yes thanks to Angie I have learnt how to put it in the print format.!

  3. Indu, this looks so delicious – I too love potatoes in the gravy – when I make keema, it is always overloaded with potatoes! I love that this is so easy to make – will give it a go very soon – yum!!!

  4. Reblogged this on Kunstkitchen's Blog and commented:
    This is the real deal curry recipe from Indu’s International Kitchen. Authentic recipes that are easy to make are exciting to make and even better to eat. If you are fan of curry, read this Easy Chicken Curry (Saag Aloo) recipe. I want to go shopping at the local Indian Grocery for curry leaves.

      1. That is part of the fun in cooking – to research and get info on new and old recipes. I use the internet for a lot of questions and I always get an answer 🙂 I will certainly ask you for more info if I need it – thanks 🙂

  5. I can smell the curry! Looks beautiful, Indu! I was one of those who always thought she could not make Indian curry…oh wait…I still haven’t. I’m clicking print and will report back as soon as I get some of these spices from the market. Have a lovely day!

    1. Yes Ngan you can do it! yeah do report back on how you make out.!Would love to know your experience. Nowadays our regular Stop & Shop also carries a lot of these spices however it may be cheaper if you purchase from an Indian grocer.

  6. This looks really good Indu! I’m a huge fan of one pot meals. I thought I didn’t like curry until I realized I just did like certain preparations with it….but this is right up my alley 🙂 Such a delicious blend of ingredients and seasonings!

  7. Indu, that looks amazing, hon! I like this very much! I don’t have curry leaves and methi at the moment, but it’s not going to stop me from making this. Will do tomorrow. Will be such a treat, haven’t had a decent curry in a long time! Thanks!

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