Saag Chicken (more or less)
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 222.2
- Total Fat: 11.2 g
- Cholesterol: 5.1 mg
- Sodium: 140.7 mg
- Total Carbs: 27.8 g
- Dietary Fiber: 3.5 g
- Protein: 4.0 g
View full nutritional breakdown of Saag Chicken (more or less) calories by ingredient
Introduction
I had Saag Chicken recently at an Indian restaurant and loved it. The sauce is a mixture of spinace and tomatoes with typical seasonings. It's served over brown rice. I made up the recipe using things that I already had in my pantry.You can make this a day ahead if you're having company and reheat. I had Saag Chicken recently at an Indian restaurant and loved it. The sauce is a mixture of spinace and tomatoes with typical seasonings. It's served over brown rice. I made up the recipe using things that I already had in my pantry.
You can make this a day ahead if you're having company and reheat.
Number of Servings: 12
Ingredients
-
3 pounds of boneless, skinless chicken (I used thighs)
3 cloves garlic, minced
2 large onions, minced
2 cups chopped tomatoes
1-inch piece of ginger, minced (or 1 tsp powdered ginger)
4 TBS milk
2 packages frozen chopped spinach, thawed and drained
2 TBS butter
1/2 tsp Cayenne pepper (or a little less if you don't like things hot)
2 tsp curry powder (any kind)
7 TBS vegetable oil
1/2 tsp salt
Directions
This recipe makes 12 servings.
Fry the chicken lightly in 4 TBS of oil for 3-4 minutes until lightly browned. Set aside.
Saute the ginger, garlic and onions in the remaining oil until lightly brown. Add the tomatoes and all the spices. Check the flavor. If it's too hot add more chopped tomatoes. Add the spinach and milk.
Place everything except the rice in a crock pot or cast iron skillet. Cover and simmer until the chicken is tender. Take care that the sauce doesn't stick, adding water if needed. I cooked it for about 40 minutes or less. Stir in butter.
Meanwhile cook the rice adding whole cloves if desired.
Serve 1/2 cup rice topped with Saag. Pass the chutney.
Number of Servings: 12
Recipe submitted by SparkPeople user SCHAUJODY.
Fry the chicken lightly in 4 TBS of oil for 3-4 minutes until lightly browned. Set aside.
Saute the ginger, garlic and onions in the remaining oil until lightly brown. Add the tomatoes and all the spices. Check the flavor. If it's too hot add more chopped tomatoes. Add the spinach and milk.
Place everything except the rice in a crock pot or cast iron skillet. Cover and simmer until the chicken is tender. Take care that the sauce doesn't stick, adding water if needed. I cooked it for about 40 minutes or less. Stir in butter.
Meanwhile cook the rice adding whole cloves if desired.
Serve 1/2 cup rice topped with Saag. Pass the chutney.
Number of Servings: 12
Recipe submitted by SparkPeople user SCHAUJODY.
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