Chicken and Spinach Curry

Preparation info

  • Difficulty


Appears in

Slow Cook Modern

Slow Cook Modern

By Liana Krissoff

Published 2017

  • About

This is a streamlined version of the classic chicken saag restaurant dish, and is great as is. If you’re inclined to complicate things to add a little more nuance, toss a dried red chile or two into the cooker with the chicken, and add about 1 teaspoon each of cumin seeds and brown mustard seeds to the onion in the last few minutes of cooking.


  • 1 tablespoon ground coriander
  • 1 tablespoon paprika
  • 2 teaspoons ground cumin
  • 1 teaspoon turmeric
  • Salt
  • 2 pounds (910 g) well-trimmed boneless, skinless chicken thighs
  • 3 cloves garlic
  • 3 serrano chiles, chopped, seeded if you’d like less heat
  • 5 coins fresh ginger
  • 2 (10- to 12-ounce/280- to 340-g) packages frozen chopped spinach
  • 2 tablespoons ghee or vegetable oil
  • 1 onion, thinly sliced
  • 4 tablespoons (55 g) cream cheese



In a cup, combine the coriander, paprika, cumin, turmeric, and 2 teaspoons salt. Put the chicken in the slow cooker and toss with the spice mixture to coat. Add the garlic, chiles, and ginger. Break up the frozen spinach and arrange it on top of the chicken. Cover and cook on low for 8 hours.


In a large skillet or sauté pan, heat the ghee over medium-high heat. Add the onion and a pinch of salt and cook, stirring occasionally, until the onion is tender, evenly browned, and crisp on the edges, 8 to 10 minutes.

Meanwhile, using a slotted spoon, transfer the chicken to a bowl (it’s okay if spinach comes with it, but try to leave the garlic, chiles, and ginger in the cooker). With an immersion blender, puree the sauce and mix in the cream cheese. Return the chicken to the sauce, top with the sautéed onion (fold it in, if you wish), and serve.