Saag (Spinach) Chicken and Potatoes
 Chicken and Potatoes Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 292.9
- Total Fat: 14.2 g
- Cholesterol: 56.2 mg
- Sodium: 108.9 mg
- Total Carbs: 19.8 g
- Dietary Fiber: 4.3 g
- Protein: 23.5 g
View full nutritional breakdown of Saag (Spinach) Chicken and Potatoes calories by ingredient
Introduction
A very yummy and nutritious dish that goes great with hot rice/bread A very yummy and nutritious dish that goes great with hot rice/breadNumber of Servings: 4
Ingredients
-
Chicken Breast (Boneless, Skinless) - 0.75 to 1 lb
1 medium red potato cubed
Spinach - 1 big bunch
Roma Tomatoes - 2 whole
Red onions - 1 cup finely chopped
Garlic - 4-5 big cloves
Ginger - use same QTY as garlic
Oil - 2 tbsp
Ghee 1 tbsp
3-4 whole cloves
1 bay leaf (optional)
1 black cardamom
red chilli powder
turmeric powder
coriander powder
garam masala powder
chaat masala (optional)
dash of lemon juice
salt
pepper
Directions
make a smooth paste of the tomatoes, ginger and garlic pods and set aside,
boil 2 cups water and add washed spinach, cover and let it blanche, then set aside, cool and grind only the leaves until smooth
heat 1 tbsp oil in a large saucepan, add chicken and cubed potatoes, and some salt and pepper saute 5-10 minutes until cooked, remove and set aside, in the same pan, add another 1 tbsp oil, bay leaf, cloves and cardamom, and red onions, and saute until onions are soft (5-7 min). Add the tomato ginger and garlic paste and saute for a long time until all the water is evaporated, (10-15 min) and oil oozes out.
Add 1/2 tsp red chilli powder, 1/2 tsp turmeric powder, 1 tsp coriander powder, 2 tsp garam masala, salt and saute more until fragrant.
add the cooked chicken and potatoes, and the spinach paste, and some leftover spinach water to adjust consistency, and let it simmer on low heat for 10 min, stirring occasionally.
sprinkle with a pinch of chaat masala and 2-3 dashes of lemon juice and adjust salt.
finally heat 1 tbsp ghee in a small pan, and add 1/2 tsp red chilli powder, until it sizzles, and pour this over the saag chicken aloo before serving.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user ARPITAK.
boil 2 cups water and add washed spinach, cover and let it blanche, then set aside, cool and grind only the leaves until smooth
heat 1 tbsp oil in a large saucepan, add chicken and cubed potatoes, and some salt and pepper saute 5-10 minutes until cooked, remove and set aside, in the same pan, add another 1 tbsp oil, bay leaf, cloves and cardamom, and red onions, and saute until onions are soft (5-7 min). Add the tomato ginger and garlic paste and saute for a long time until all the water is evaporated, (10-15 min) and oil oozes out.
Add 1/2 tsp red chilli powder, 1/2 tsp turmeric powder, 1 tsp coriander powder, 2 tsp garam masala, salt and saute more until fragrant.
add the cooked chicken and potatoes, and the spinach paste, and some leftover spinach water to adjust consistency, and let it simmer on low heat for 10 min, stirring occasionally.
sprinkle with a pinch of chaat masala and 2-3 dashes of lemon juice and adjust salt.
finally heat 1 tbsp ghee in a small pan, and add 1/2 tsp red chilli powder, until it sizzles, and pour this over the saag chicken aloo before serving.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user ARPITAK.