Green Curry (Saag Chicken Curry)
ID: 47c55424...
An authentic green chicken curry featuring a luxurious spinach paste combined with aromatically stir-fried onions, nuts, spices, and chicken. The finishing touch of fresh cream and julienned ginger adds a wonderful accent.
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🍳 Cooking Flow
Boil the spinach and blend into a paste → Stir-fry onions with spices and combine with nuts, tomatoes, and cream → Sauté cumin, ginger, and garlic, then stir-fry with spices and chicken → Add spinach paste and cream, simmer gently, and serve with toppings
Cooking Steps
Brief Cooking Order
Boil the spinach and blend into a paste → Stir-fry onions with spices and combine with nuts, tomatoes, and cream → Sauté cumin, ginger, and garlic, then stir-fry with spices and chicken → Add spinach paste and cream, simmer gently, and serve with toppings
Introduction
An authentic green chicken curry featuring a luxurious spinach paste combined with aromatically stir-fried onions, nuts, spices, and chicken. The finishing touch of fresh cream and julienned ginger adds a wonderful accent.
Step 1
Roughly chop the spinach, wash it, move to a pot, add just enough water to cover, and boil for about 3 minutes until the stems are tender.
Step 2
Remove the boiled spinach, let it cool slightly, squeeze out the excess moisture, and blend in a mixer until it becomes a smooth paste.
Step 3
Thinly slice the onion, deep-fry in a generous amount of oil, add garam masala, and stir-fry slowly over low heat until the moisture is gone. Lightly crush in a mortar, then drain the oil.
Step 4
Finely crush the nuts in a mortar, add the coriander, whole tomatoes, and 2 tablespoons of heavy cream, and mix well to create a tomato gravy.
Step 5
Julienne a portion of the ginger and grate the rest. Grate the garlic, and finely chop the shiso leaf. Remove the skin from the chicken thigh and cut into bite-sized pieces.
Ingredients List
Important Notes
💡 Slowly stir-fry the onions over low heat until the moisture evaporates to concentrate the umami to its maximum potential.
⚠️ After adding the spinach paste, the key is to finish on very low heat without boiling or over-mixing to maintain the vibrant green color.
✨ Adjust the saltiness by tasting as you go to get the perfect flavor profile.
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