Slow Cooker Chicken Saag

Gosh I love the Slow Cooker! It’s the bestest in every way … it makes food tastes GREAT as it cooks over a few hours. As someone with a very busy life, slow cookers are a life saver, they are handy over a weekday or the weekend. There are no fancy ingredients in this recipe … you will just have to do a couple of things like pureeing the curry mixture but in the end 4-ish hours later you will have a delicious curry to serve. It’s delish with some rice and/or naan/roti … It’s totally kid friendly as long as they don’t mind a green curry 🙂 – the spice is mild, but you can always kick it up a bit if you like heat!

Curries are just the perfect dish for a cold New Zealand winter’s night, and making it in the slow cooker actually reduces a whole lot of time and effort one takes to make an Indian curry over the stove top, so if you enjoy a curry or two, save this recipe and let me know once you try it!

  • Difficulty: easy-beginner
  • Print


  • Cuisine: indian
  • Course: main course
  • Cooking Technique: Slow Cooker
  • Preparation Time: 10 mins
  • Cooking Time: 5-6hours mins


A tray of chicken breast or thigh cut into pieces
1 tbsp ginger paste
1 tbsp garlic paste
1 can of diced tomatotes
1 can of coconut milk
1 medium sized onion chopped
1 bag of (frozen) spinach
1 tbsp garam masala
1 tbsp coriander powder
1 tbsp cumin powder
1/4 tsp chilli powder
1 tbsp salt


  1. Place all the ingredients excluding the chicken in the slow cooker and let it cook on low for a couple of hours.
  2. After which use an immersion blender or transfer the contents of the slow cooker to a blender and puree to a smooth consistency.
  3. Return it back to the slow cooker, add more salt if needed.
  4. Add the chicken pieces to the slow cooker and let it cook for another couple of hours.
  5. Serve with some rice and/or naan.


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