Chicken "Kaag" - Natalie Trevino
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Directions
Large stock pot - BlenderLarge onion, choppedGarlic clove, mincedCanola oil and butter.Large 1# bag of cleaned and trimmed kale6 mushrooms, sliced1/2 head cauliflower, chopped into florets3 boneless skinless chicken breasts, cubed2T garam masala spice blend - found in grocery stores(essential in indian dishes)Salt, to taste. I use about 2teaspoons totalGreek Yogurt, 1/4 cup or the small individual container1c frozen green beans (add at the end)
In a large stock pot;
Saute onion in oil and half the butter until soft and translucent - 5minutes
Add in garlic and garam masala and stir until very fragrant - 1minute
Add in all of the kale and the chicken broth, reserving 1/2 a cup.
Place a lid and simmer on med-low for 15minutes.
Once kale is tender and wilted - place in to blender with the plastic center removed from the lid and covered with a kitchen towel (for steam to escape).
Blend until fully pureed and smooth. (using reserve broth)
Once smooth, add in the greek yogurt and blend once more.
Return puree back to the pot and add in remaining butter. Stir in the vegetables and cook on medium low until cauliflower is tender - 15mins
Once cauliflower is tender, cube up chicken into 1" cubes and put into pot. Along with the green beans. Stir until immersed and cover cooking until chicken is done - 10 minutes.
Serve in a bowl like a thick stew, over spaghetti squash or over 'riced' cauliflower. Delicious and flavorful!
Serving Size: 4 - 2 cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user TERRBEAR9.
Saute onion in oil and half the butter until soft and translucent - 5minutes
Add in garlic and garam masala and stir until very fragrant - 1minute
Add in all of the kale and the chicken broth, reserving 1/2 a cup.
Place a lid and simmer on med-low for 15minutes.
Once kale is tender and wilted - place in to blender with the plastic center removed from the lid and covered with a kitchen towel (for steam to escape).
Blend until fully pureed and smooth. (using reserve broth)
Once smooth, add in the greek yogurt and blend once more.
Return puree back to the pot and add in remaining butter. Stir in the vegetables and cook on medium low until cauliflower is tender - 15mins
Once cauliflower is tender, cube up chicken into 1" cubes and put into pot. Along with the green beans. Stir until immersed and cover cooking until chicken is done - 10 minutes.
Serve in a bowl like a thick stew, over spaghetti squash or over 'riced' cauliflower. Delicious and flavorful!
Serving Size: 4 - 2 cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user TERRBEAR9.
Nutritional Info Amount Per Serving
- Calories: 264.4
- Total Fat: 10.3 g
- Cholesterol: 16.3 mg
- Sodium: 1,078.6 mg
- Total Carbs: 31.6 g
- Dietary Fiber: 7.0 g
- Protein: 18.7 g
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