Chicken Saagwala (inspired by my favorite Indian restaurant)
- Number of Servings: 5
Ingredients
Ingredients2 tablespoons vegetable oil ½ pound boneless skinless chicken thighs cut into pieces½ pound boneless skinless chicken breasts cut into pieces2 pounds fresh spinach, rinsed and chopped¼ cup chicken consommé2 large white onions, minced5 cloves garlic, grated1 inch piece fresh ginger root, grated1 (14.5 ounce) can diced tomatoes1 teaspoon ground coriander½ teaspoon cumin½ teaspoon paprika, or more to taste½ teaspoon ground turmeric½ teaspoon ground cardamom½ teaspoon ground cinnamon1 teaspoon garam masala2 whole cloves1 teaspoon salt½ cup light coconut milk1 tablespoon fresh cilantro1 tablespoon of fresh mint
In a large pot over medium heat, wilt the spinach with salt, pepper and ¼ cup chicken consommé for about ten minutes. Once the spinach is wilted place into a blender and pulse until very finely chopped. Set the spinach aside.
In a large Dutch oven, heat oil over medium heat; brown the chicken pieces, about 2 minutes per side (do in batches if necessary). Set the chicken aside. Place the onions, garlic, ginger and spices in the oil and cook until lightly browned and tender, about 10 minutes. Put the chicken back in to the pot along with the diced tomatoes; cover and simmer until the chicken is tender, about 20 minutes. Stir in the spinach, and cook until the mixture has thickened and the spinach starts to stick, about 15 minutes. Stir in coconut milk, and bring the mixture just to a simmer. Remove from heat.
Garnish with a sprinkle of fresh cilantro, mint and coconut milk. Serve family style.
Serving Size: 5
Number of Servings: 5
Recipe submitted by SparkPeople user KIMBRIGHT.
In a large Dutch oven, heat oil over medium heat; brown the chicken pieces, about 2 minutes per side (do in batches if necessary). Set the chicken aside. Place the onions, garlic, ginger and spices in the oil and cook until lightly browned and tender, about 10 minutes. Put the chicken back in to the pot along with the diced tomatoes; cover and simmer until the chicken is tender, about 20 minutes. Stir in the spinach, and cook until the mixture has thickened and the spinach starts to stick, about 15 minutes. Stir in coconut milk, and bring the mixture just to a simmer. Remove from heat.
Garnish with a sprinkle of fresh cilantro, mint and coconut milk. Serve family style.
Serving Size: 5
Number of Servings: 5
Recipe submitted by SparkPeople user KIMBRIGHT.
Nutritional Info Amount Per Serving
- Calories: 249.0
- Total Fat: 9.6 g
- Cholesterol: 89.1 mg
- Sodium: 200.4 mg
- Total Carbs: 6.8 g
- Dietary Fiber: 3.8 g
- Protein: 34.5 g
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