Saag Chicken Korma
Chicken in a mild korma sauce swirled with spiced spinach, a green, creamy curry with plenty of flavour.
Made with Korma base and Saag (spiced spinach) base. Make a batch of the base first, then this takes minutes. Skip to the method
- Time40 min
- LevelEasy
- Costabout £2.38 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oil in a large pan over a medium high heat. Brown the chicken for 6 minutes. Lift it out.
6 min - 2
Add the onion to the same pan and cook for 6 minutes until soft and golden.
6 min - 3
Return the chicken. Add your ready made korma base (see the base recipe) and your ready made saag (see the base recipe). Stir well and bring to a simmer.
- 4
Cover and cook gently for 18 minutes until the chicken is tender and cooked through, stirring now and then.
18 min - 5
Stir in the lemon juice and salt, and serve with rice or naan.
Tips
- Stir the two sauces together fully for a uniformly green dish, or swirl the saag in at the end for a marbled look.
- Thigh meat stays juicy in the sauce. Breast also works but cook it for less time.
- If the saag was frozen, thaw it completely and stir well, since spinach releases water.
Storing and freezing
Cool within 1 to 2 hours. Keep in the fridge for up to 3 days or freeze for 3 months. Reheat until steaming hot all the way through.
Questions
Is this dairy free?
Yes, as long as your saag base is dairy free. Both bases here use coconut and oil, not cream.
Can I use lamb?
Yes. Use 650 g diced lamb shoulder and simmer for 1 hour 15 minutes until tender.
Can I make it vegetarian?
Yes. Swap the chicken for 400 g chickpeas or fried paneer and cook for 10 minutes.
More made with korma base
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.