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Chicken Saagwala


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  • 2 tablespoons olive oil divided
  • 4 teaspoons curry powder, mild variety divided
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 2 tablespoons finely-chopped fresh ginger root
  • 2 large garlic cloves finely chopped
  • 1 pound uncooked boneless skinless chicken breast cut 1 1/2" cubes
  • 2 large ripe tomatoes seeded, and chopped into 1/2" pieces
  • 10 ounces baby spinach leaves
  • 1/2 teaspoon table salt or sea salt (preferred)
  • 1/4 cup water
  • 2 tablespoons chopped fresh cilantro


Servings 4


Step 1

Place 1 tablespoon of oil, curry powder, coriander, cumin, ginger and garlic in a large nonstick skillet; cook over medium heat, stirring occasionally, until toasted and fragrant, about 2 to 3 minutes.

Add remaining tablespoon of oil and chicken to skillet; stir to coat with spiced oil.

Add tomatoes to skillet; cover skillet and cook for 10 minutes. Uncover skillet and stir to combine.

Add spinach to skillet; cover and cook for 5 minutes more. Uncover skillet and stir to combine.

Add sea salt, water and cilantro to skillet; simmer for 1 minute.

This recipe yields 4 servings; about 1 1/2 heaping cups per serving.

Points® Value: 5

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