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I’m a real lover of the slow cooker. I love nothing more than getting a dinner ready in the slow cooker pot, before bed, and knowing that in the morning I just pop it on and leave it for 4-8 hours to cook. It is great knowing that dinner is already prepared and this frees me up for work, chores or just spending more time with my family. We’ve had this slow cooker chicken saag curry a few times recently and now I’ve perfected our ideal recipe.
I decided to cook a slow cooker chicken saag curry recently after picking a huge crop of spinach that we grew down our allotment. I was really proud of the spinach and wanted to use it up before it went to waste in the bottom of the fridge. Sometimes I’m great at growing fruit & vegetables but not so great at remembering to use up the produce that we harvest and bring home!
Ingredients for slow cooker chicken saag curry
One large sliced onion
One tin of chopped tomatoes
Two Chicken breasts (I used frozen)
Spinach – I had around 500g. This was a LOT, however we love spinach! If you are less keen that you may want to tone this down a little.
Herbs and spices: Two cloves of garlic, half a thumb size pieced of ginger, 1 tablespoon of mild chilli powder, 1 tablespoon of mild curry powder, 2 tablespoons of fresh coriander (which I grew!), 1 tablespoon of turmeric and 1 tablespoon of garam masala.
Method for slow cooker chicken saag curry
This one really couldn’t be any easier! Spray oil around the slow cooker pot, throw ALL of your ingredients, minus the spinach, in the pot. Then place the spinach in the top of the pot, put the lid on and let it cook. It will take around 4-5 hours on high or 6-8 hours on low. Personally I use frozen chicken breast, for convenience. Also I have been using frozen chopped onion recently after we grew a huge crop. I don’t normally use oil in the slow cooker. As it takes a while for the spinach to wilt the oil prevents it sticking.
As you can see there is quite a lot of sauce to this curry. If you are not a fan of so much sauce you can add 1 tablespoon of cornflour. Mix this in 3 tablespoons of cold water. Then add it to the slow cooker 30 minutes before serving. We love the sauce personally. When I cooked this again this week instead of using rice we actually had it with delicious Airfryer roast potatoes. These were perfect for soaking up the lovely flavours of the sauce.
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