RECIPE - SAAG CHICKEN

November 9, 2017

 

Everyone loves a good curry right?

If you don't there's a good chance you're wrong!! 😉


But curry can be very calorific if you're getting it from your local takaway.

 

Here's an epic recipe, that's a regular in my house and is a great healthy alternative.

 

Absolutely loaded with spinach and packed with herbs and spices this Saag Chicken tastes awesome and won't add inches to your waistline.

 

serves 4

 

INGREDIENTS

 

3 lbs skinless chicken pieces, cubed
4 tablespoons oil
48 ounces spinach, washed & chopped
1/4 cup water
1 inch gingerroot, minced
5 garlic cloves, minced
2 large onions ( minced or extremely finely chopped)
1 (400 g) cans crushed tomatoes
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1 teaspoon ground coriander
1/2 teaspoon turmeric powder
2 whole cloves
2 big cardamom pods
1 tablespoon water
4 tablespoons milk
1 teaspoon garam masala
2 tablespoons butter

 

DIRECTIONS

 

Fry the chicken in 3 tbs oil for around 3-4 minutes until lightly browned and set aside.

 

Put the spinach in a pot, add 1/4C water.

 

Bring to the boil and remove from heat.

 

When cool, blitz very well (almost to a paste) in blender and set aside.

 

Heat the remaining 1 tbs oil in a pan and add ginger, garlic and onions.

 

Fry until lightly brown.

 

Add tomatoes, salt, cayenne pepper, ground coriander, turmeric, cloves and cardamom.

 

Sprinkle with 1 tbs water.

 

Cook for 10 minutes on a low heat.

 

Add chicken and milk to the pan.

 

Simmer until the chicken is tender (about 10 minutes).

 

Add spinach and garam masala to the pan.

 

Cook until spinach starts sticking to the pan (about 15 minutes).

 

Remove from heat, add butter and cover until ready to serve with rice.

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