Chicken Saagwala
3
Points®
Total time: 38 min • Prep: 18 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
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
2 clove(s), large, finely chopped
Uncooked boneless skinless chicken breast
1 pound(s), cut into 1 1/2-inch cubes
Tomato
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)
Cilantro
2 tbsp(s), fresh, chopped
Water
¼ cup(s)
Instructions
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.
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