Simple Nepali Chicken Saag with Garlic and Spinach

By AislePrompt Editorial · Published 2026-06-15 · Updated 2026-06-15

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A quick and nourishing chicken curry simmered with fresh spinach and garlic for a comforting, healthy meal. This Nepali-inspired chicken recipe, ready in about 35 minutes, pairs boneless chicken thighs, chopped, vegetable oil, onion, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 25 min Serves 4 Nepali cuisine 280 cal/serving

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Ingredients

1 lb boneless chicken thighs, chopped
2 tbsp vegetable oil
1 medium (110 g) onion, finely chopped
3 garlic cloves, minced
1 tsp ginger paste
1 medium (120 g) tomato, diced
5 cups spinach leaves, fresh
1 tsp ground cumin
1 tsp ground coriander
1/4 tsp turmeric powder
1 tsp salt
1/2 cup water

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium heat. Add 1 medium finely chopped onion and cook for 5 minutes until translucent.
Step 2: Add 3 minced garlic cloves and 1 tsp ginger paste, sauté for 1 minute until fragrant.
Step 3: Stir in 1 lb chopped boneless chicken thighs and cook for 6-7 minutes, stirring occasionally, until chicken is lightly browned.
Step 4: Mix in 1 medium diced tomato, 1 tsp ground cumin, 1 tsp ground coriander, 1/4 tsp turmeric powder, and 1 tsp salt; cook for 3 minutes until tomato softens.
Step 5: Add 5 cups fresh spinach leaves and 1/2 cup water, cover, and simmer for 8-10 minutes until spinach wilts and chicken is cooked through.
Step 6: Remove lid, increase heat to medium-high, and cook for 2 more minutes to reduce excess liquid and thicken the curry.
Step 7: Serve hot with steamed rice or flatbread.