This Chicken Saag Curry has one of the most developed depth of flavours of all the curries I cook - just like my intensely flavoured Madras Lamb Curry. Spinach (saag) has a lot to do with this, also the array of spices, but most importantly; the onions! they bring a sweet, smokiness like no other. You'll be surprised how much they add to the taste.
Layers of flavour
Indian curries are much more than just a collection of spices in a sauce. There are countless things at play when it comes to preparing something memorable. Obviously ingredients, but also the type of heat, the freshness of spices, the order in which you add them, the time you cook them. But it's worth following these guides as the pay off is a complexity of flavour that wouldn't happen if you just chucked everything in a pan at once.
Building flavour on flavour is the cornerstone of Indian cuisine. And THIS curry delivers bigly!
So, back to THIS curry. You ought to cook it one time! And then again, and again and for the next decade, just like me. In my last attempt to get you to cook this I'll just add - Spinach is good for you. Now go cook the damn curry!