Chicken Saag Curry
A delicious and easy Chicken Saag recipe that fits into Whole30 and Keto diets, made effortlessly in the Instant Pot.
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.
Instructions
Preparation
- Sear the chicken thighs in the Instant Pot using the sauté function until browned.
- Add chopped onions and minced garlic to the pot and sauté until translucent.
- Add the spices and sauté for another minute to toast.
- Add spinach, coconut milk, and salt to the pot and stir.
Cooking
- Close the lid and set the Instant Pot to pressure cook for 10 minutes.
- Allow natural release for best results, or quick release if you're short on time.
- 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.