Slow cooker chicken saag

5 Feb

Brave yourself for the picture I took of this dish.. I won’t even say what the munchkins said it looked like! This smelled soooooo good while cooking, but definitely didn’t live up to the delicious aroma while cooking. We tossed the leftovers… Better luck next time!


slow cooker chicken saag
adapted from bevcooks

* 2 pounds baby spinach
* 2 red onions, roughly chopped (I used one red, one yellow)
* 5 serrano peppers, stems removed (I only had one jalapeño)
* 1 head garlic, peeled
* 4-inch piece fresh ginger, roughly chopped
* 1 can of diced tomatoes
* 4 Tbs. cumin
* 2 Tbs. garam masala
* 1 Tbs. turmeric
* 1 Tbs. chili powder
* 2 pounds boneless chicken breasts, cut into small cubes
* coarse salt & freshly ground pepper
* cooked white basmati rice and garlic naan for serving
* fresh cilantro, for garnish

Layer half the spinach along the bottom of your slow cooker. Then add the onions through the chili powder. Add a big pinch of salt and pepper. Then press down the other half of the spinach on top of everything. It will practically be falling out everywhere. Press the lid down.

Now turn the slow cooker on to low and let it simmer for 3 hours. Check on it a couple of times and give it a stir. After three hours, pour the saag into a blender and purée it. Pour back into slow cooker.

Then let it simmer another two hours.

THEN, sear your chicken cubes in a large skillet until nice and browned on both sides. Season them with salt with pepper. Transfer the chicken to the slow cooker for the last hour of slow cookering. (for a total of 6 hours)

Serve over a bed of cooked white (basmati or jasmine) rice and some torn toasted garlic naan! And oh! Some good cilantro! And oh! Maybe some fresh lime juice if you want to wake it up a little.


3 Responses to “Slow cooker chicken saag”

  1. Sarah February 13, 2014 at 12:24 pm #

    This looks like a great recipe but when did you add all of the other spices (onion, cumin, tumeric, garam masala, etc? At the beginning, after blending spinach or when putting in the chicken?

    • ilonaskitchen February 13, 2014 at 12:37 pm #

      After you put in the spinach add the onions through the chili powder

  2. Mike July 19, 2014 at 8:55 pm #

    I believe the correct way to cook a saag is not to put the spinach until about 10 minutes before serving – adding it at the start is why the dish goes brown and sludgy. Also, the leaves can go bitter if you add the garam masala too early as well… this should also go in when the spinach goes in. Spinach is a *very* delicate vegetable, IMHO slow cooking it for hours will pretty much destroy it.
    My method is to puree the spinach (I use frozen spinach – works much better for some reason) with an optional tablespoon of greek yoghurt (to give it a slightly creamy texture) then turn off the pressure cooker, add the spinach puree and garam masala and stir through then leave for about 5-10 minutes to let the spinach flavour penetrate the dish. It should stay dark green – if it goes brown you’ve left it too long! (If you really want to keep the spinach as green as possible you can add a 1/4 teaspoon of baking soda with the spinach – it really works but I usually only do that if I’m trying to impress dinner guests!)
    Anyway, it’s only my 2c – obviously many others like your method which is great but I’ve tried many recipes for saag over many years and this one is the closest to what has worked best for me:

    Also, a bit off topic but this recipe for spinach and mushroom soup is a blinder – add a teaspoon of cumin while cooking if you want a bit spicy then a pinch of nutmeg right at the end (and use really good tasty mushrooms!) and it’s lovely… perfect for winter and great for weight loss too.

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