Chicken Saagwala
3
Points®
Total Time
38 min
Prep
18 min
Cook
20 min
Serves
4
Difficulty
Easy
Saagwala is an Indian curry made with fresh spinach and is often made with lamb. In our lighter version, we’ve used chicken instead, but it still has just the right amount of spice and lots of fresh spinach. Toasting the spices before making the sauce amps up their flavor and aroma in the final dish. Shake the pan occasionally to prevent them from burning while toasting. Round out this classic Indian dish with a simple yet flavorful rice recipe: Cook brown basmati rice with 1/2 a diced onion, a small piece of a cinnamon stick and 1/2 a bay leaf. Remove the spices before serving.
Ingredients
Olive oil
2 Tbsp, divided
Curry powder
4 tsp, mild variety
Ground coriander
1 tsp
Ground cumin
½ tsp
Fresh ginger
2 Tbsp, fresh, finely chopped
Garlic
2 clove(s), finely chopped
Uncooked skinless boneless chicken breast
1 pound(s), cut into 1 1/2-inch cubes
Tomato
2 large, ripe, seeded and chopped into 1/2-inch pieces
Spinach
10 oz, baby leaves
Sea salt
½ tsp
Water
¼ cup(s)
Cilantro
2 Tbsp, fresh, chopped
