CHICKEN SAAG (CHICKEN AND SPINACH CURRY)
This quick and easy Chicken Saag (palak chicken) is the fastest curry you'll ever make from scratch. It's healthy and delicious with a flavor bomb of spices. You'll never need to order Indian takeout again with this recipe in your arsenal.
Provided by Victoria
Categories Main Course
Time 30m
Number Of Ingredients 16
Steps:
- Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat (if you plan to double the recipe, definitely use a pot instead of a skillet so you have room for all the spinach!). Add the onion, garlic, and ginger and saute until softened, about 4 to 5 minutes, stirring regularly, and lowering heat to medium-low if it starts to brown too quickly.
- Over medium heat, add the salt, coriander, garam masala, turmeric, cumin, cardamom, and chili powder, and stir on medium-low heat until fragrant, about 30 seconds or so. Dissolve the tomato paste in the water by stirring vigorously together in a measuring cup or bowl. Then stir into the spices in the pan, creating a thick spiced sauce, about 1 minute.
- Add the spinach and gently stir to combine, as the skillet will be very full. Cover and raise the heat to medium-high, allowing the spinach to start to wilt. Occasionally remove the lid, stir, and then cover again until most the spinach has begun to wilt, about 3 to 5 minutes (can depend on the size of your spinach leaves). Remove the lid and finish stirring the spinach until it is completely wilted but still bright green, another minute.
- Transfer spinach mixture to a blender and puree until relatively smooth but still a bit chunky (you don't want it to be super smooth, a bit of texture is good). Taste and adjust salt and spice if necessary.
- Meanwhile, wipe the skillet clean with a paper towel, return it to medium-high heat, and add 1 tablespoon of oil. When the oil is hot, add the cubed chicken pieces, sprinkle salt over the top to season, and cook until almost completely cooked through, about 5 to 7 minutes. Pour the spinach mixture back over the chicken, using a rubber spatula to get every last bit out of the blender, and cook for another 2 to 3 minutes to allow the flavors to meld and the chicken to finish cooking. Stir in the yogurt, and serve immediately with basmati rice and/or naan.
Nutrition Facts : Calories 438 kcal, Carbohydrate 26 g, Protein 18 g, Fat 30 g, SaturatedFat 6 g, Cholesterol 53 mg, Sodium 1504 mg, Fiber 3 g, Sugar 4 g, UnsaturatedFat 7 g, ServingSize 1 serving
CHICKEN SPINACH CURRY
A lovely spinach and curry chicken dish. This Chicken Spinach Curry is a hearty family Low Carb meal...and great for leftovers, too.
Provided by The Kellie Kitchen
Categories dinner
Time 40m
Number Of Ingredients 16
Steps:
- Dice up chicken breast in 1-2" chunks and place in a bowl or ziploc bag. Combine the cumin, curry, garlic powder and salt. Toss the chicken in these spices and let sit for at least 5 mins.
- Heat a large dutch oven or heavy pot over medium heat and add 1 tbsp olive oil. Add in the onion and serrano chiles, then stir and cook to soften, about 2-4 mins.
- As the onions are softened, heat a separate skillet with 1 tbsp olive oil. Add the chicken to this separate skillet and brown on all sides for 3-6 minutes. Turn off heat so as to not overcook.
- Turn your attention back to the onion mixture...Next add in the garlic and ginger to the softened onion and chiles. Stir and cook for 1 minute. Add in the baby spinach, working in batches continually stirring and tossing as to wilt the spinach.
- Stir in the coriander, cumin, and fresh cilantro to combine with the spinach and onion mixture. Next add in the cream and turn down the heat. Stir and mix to fully combine.
- Using a stick blender (or transfer to a separate blender) puree the spinach, onion, chile and cilantro mixture until fully smooth. Once the spinach mixture is completely pureed, transfer the chicken to the large dutch oven (or heavy pot).
- Turn heat to simmer the chicken in the spinach mixture. Cover and let simmer for 10 minutes.
- Serve over cauliflower rice, with Keto naan bread, or on it's own.
Nutrition Facts : Calories 243 kcal, Carbohydrate 5 g, Protein 34 g, Fat 9 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 97 mg, Sodium 605 mg, Fiber 2 g, Sugar 1 g, UnsaturatedFat 6 g, ServingSize 1 serving
CHICKEN CURRY WITH SPINACH
Spinach and chicken cooked together made a wonderful combination, the addition of the cream adds a touch of smoothness and luxury to the dish. Not too spicy and suits all tastes. As a supper dish you can serve it with buttered toast instead or rice. From start to finish about 30 minutes.
Provided by Brian Holley
Categories Curries
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a large pan heat the oil and fry the onion and garlic till golden brown.
- Add the tomatoes and cook for 5 minutes.
- Add the chicken and spices and fry for 5 minutes.
- Season with the salt and pepper, add the spinach and cream and cook till chicken is tender, about 10 minutes.
- For a main course serve with boiled rice, as a supper dish serve with toast.
Nutrition Facts : Calories 423.5, Fat 24.1, SaturatedFat 9.2, Cholesterol 140.6, Sodium 462.9, Carbohydrate 9.1, Fiber 2.7, Sugar 3.1, Protein 42.6
QUICK CHICKEN CURRY WITH SPINACH AND PEAS
This easy Indian-inspired weeknight dinner comes together in under an hour. Save leftovers for lunch the next day, as the flavor only gets better.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 1h
Number Of Ingredients 15
Steps:
- Season both sides of chicken with salt and pepper.
- In a large braising pan, melt butter over medium-high. Working in two batches, brown chicken until golden, about 8 minutes per batch. Transfer chicken to a plate.
- Reduce heat to low and add shallots and cinnamon stick. Cook, stirring often, until shallots are soft, 8 minutes. Add ginger, spices, and chile. Cook, stirring, until fragrant, 30 seconds. Add lemon juice and sugar and cook 30 seconds more. Stir in coconut milk, 1/4 cup water, chicken, and any accumulated juices. Season with salt and pepper. Bring just to a boil, then reduce heat and simmer on low, partially covered, until chicken is cooked through, 8 to 10 minutes. Remove from heat and add peas and spinach just to heat through. Serve over rice, topped with almonds and cilantro.
SPINACH & CHICKPEA CURRY
A low-fat, low-calorie Indian vegan one-pot that's full of delicious sunshine flavours and hot spice
Provided by Good Food team
Categories Dinner, Main course
Time 20m
Number Of Ingredients 7
Steps:
- Heat the curry paste in a large non-stick frying pan. Once it starts to split, add the onion and cook for 2 mins to soften. Tip in the tomatoes and bubble for 5 mins or until the sauce has reduced.
- Add the chickpeas and some seasoning, then cook for 1 min more. Take off the heat, then tip in the spinach and allow the heat of the pan to wilt the leaves. Season, add the lemon juice, and serve with basmati rice.
Nutrition Facts : Calories 203 calories, Fat 4 grams fat, Carbohydrate 28 grams carbohydrates, Sugar 5 grams sugar, Fiber 6 grams fiber, Protein 9 grams protein, Sodium 1.5 milligram of sodium
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