Photo of Chicken Saagwala by WW

Chicken Saagwala

3 - 5
PersonalPoints™ per serving
Total Time
38 min
18 min
20 min
Cook brown basmati rice with 1/2 a diced onion, a small piece of a cinnamon stick and 1/2 a bay leaf; remove spices before serving.


Olive oil

2 tbsp(s), divided

Curry powder

4 tsp(s), mild variety

Ground coriander

1 tsp(s)

Cumin seeds

½ tsp(s)

Ginger root

2 tbsp(s), fresh, finely chopped

Garlic clove(s)

2 clove(s), large, finely chopped

Uncooked boneless skinless chicken breast(s)

1 pound(s), cut into 1 1/2-inch cubes

Fresh tomato(es)

2 large, ripe, seeded and chopped into 1/2-inch pieces

Fresh spinach

10 oz, baby leaves

Table salt

½ tsp(s), or sea salt (preferred)


2 tbsp(s), fresh, chopped


¼ cup(s)


  1. Place 1 tablespoon of oil, curry powder, coriander, cumin, ginger and garlic in a large nonstick skillet; cook over medium heat, stirring occasionally, until toasted and fragrant, about 2 to 3 minutes.
  2. Add remaining tablespoon of oil and chicken to skillet; stir to coat with spiced oil.
  3. Add tomatoes to skillet; cover skillet and cook for 10 minutes. Uncover skillet and stir to combine.
  4. Add spinach to skillet; cover and cook for 5 minutes more. Uncover skillet and stir to combine.
  5. Add sea salt, water and cilantro to skillet; simmer for 1 minute. Yields about 1 1/2 heaping cups per serving.