Curried Indian Chicken Saagwala (4 Points)

By Realtychick

Ingredients

• 2 Tbsp olive oil, divided
• 4 tsp curry powder, mild variety
• 1 tsp ground coriander
• 1/2 tsp ground cumin, or other brand
• 2 Tbsp ginger root, fresh, finely chopped
• 2 clove(s) garlic, finely chopped
• 1 pound(s) uncooked boneless skinless chicken breast, cut into 1 1/2-inch cubes
• 2 large tomatoes, ripe, seeded and chopped into 1/2-inch pieces
• 10 oz spinach, baby leaves
• 1/2 tsp sea salt
• 1/4 cup(s) water
• 2 Tbsp cilantro, fresh, chopped

Details

Servings 4

Preparation

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


Round out this classic Indian dish with a simple yet flavorful rice recipe: Cook brown basmati rice with 1/2 a diced onion, a small piece of a cinnamon stick and 1/2 a bay leaf. Just remove the spices before serving.