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Chicken Saag Curry

A delicious and easy Chicken Saag recipe that fits into Whole30 and Keto diets, made effortlessly in the Instant Pot.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Indian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb chicken thighs, boneless and skinless Thighs are recommended for better flavor.
  • 4 cups fresh baby spinach Fresh spinach is preferred over frozen.
  • 1 cup coconut milk Adds creaminess to the dish.
  • 1 medium onion, chopped For flavor base.
  • 2 cloves garlic, minced Enhances flavor.
Spices
  • 1 tbsp chili powder Adjust for desired spice level.
  • 1 tbsp cumin Toasting enhances flavor.
  • 1 tbsp garam masala Adds a warm spice flavor.
  • 1 tbsp salt Adjust to taste.

Method
 

Preparation
  1. Sear the chicken thighs in the Instant Pot using the sauté function until browned.
  2. Add chopped onions and minced garlic to the pot and sauté until translucent.
  3. Add the spices and sauté for another minute to toast.
  4. Add spinach, coconut milk, and salt to the pot and stir.
Cooking
  1. Close the lid and set the Instant Pot to pressure cook for 10 minutes.
  2. Allow natural release for best results, or quick release if you're short on time.
  3. Blend the sauce using an immersion blender or carefully in a blender for a glossy finish.

Notes

Serve with cauliflower rice, roasted sweet potatoes, kale chips, or a simple green salad. Store leftovers in glass containers; the flavors improve the next day.