Spinach & Chicken Curry Recipe {Chicken Saag}

Name: Spinach & Chicken Curry Recipe {Chicken Saag}
Prep time: 15 min
Cook time: 28 min
Total time: 43 min
Yield: 5 Servings
Ingredients: 1 ¾ packages 10 ounces each frozen chopped spinach; 1-2 tablespoons water; 1 tablespoon + 2 teaspoon canola; 1 medium yellow onion; ¾ cup crushed tomatoes; 2 tablespoons Gourmet Garden garlic paste; 2 tablespoons Gourmet Garden ginger paste; 2 ¾ teaspoons ground coriander; ¼ - ¾ teaspoons cayenne pepper; ¼ teaspoons ground turmeric; 2 pounds boneless skinless chicken thighs; 1 ½ teaspoons garam masala; 2 tablespoons plain nonfat Greek yogurt

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4.8

27 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
43 mins
Servings
5 Servings
Calories
2484 kcal
Course
Main Course
Cuisine
Indian

Spinach & Chicken Curry Recipe {Chicken Saag}

Lauren Clark

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Spinach Chicken Curry Recipe {Chicken Saag}…Make this classic, healthy Indian dish in your own kitchen! 248 calories and 6 Weight Watcher Freestyle SP

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Ingredients

Servings

1 ¾ packages 10 ounces each frozen chopped spinach, defrosted
1-2 tablespoons water
1 tablespoon + 2 teaspoon canola or grapeseed oil
1 medium yellow onion finely chopped
¾ cup crushed tomatoes
2 tablespoons Gourmet Garden garlic paste
2 tablespoons Gourmet Garden ginger paste
2 ¾ teaspoons ground coriander
¼ - ¾ teaspoons cayenne pepper to taste
¼ teaspoons ground turmeric
2 pounds boneless skinless chicken thighs, cut into 1-inch pieces
1 ½ teaspoons garam masala
2 tablespoons plain nonfat Greek yogurt

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Instructions

Place the defrosted spinach in a blender and puree until fairly smooth, using 1-2 tablespoons of water to loosen up the mixture. Set aside.
Heat the oil in a large nonstick skillet set over medium heat.
Add the onions and cook, stirring occasionally, until the onions start to brown, 8 to 10 minutes.
Stir in the crushed tomatoes, garlic paste, ginger paste, coriander, cayenne pepper and turmeric, and cook for 1 minute.
Add the chicken, stirring to coat with the tomato mixture. Simmer, stirring occasionally, until the chicken is almost cooked through, 10 to 12 minutes.
Stir in the pureed spinach and garam masala. Simmer for 5 minutes.
Stir in the Greek yogurt.
Serve with brown basmati rice.

Notes

Nutrition Information

Show Details

Serving 1Cup Calories 248.4kcal (12%) Carbohydrates 11.9g (4%) Protein 28.6g (57%) Fat 9.8g (15%) Saturated Fat 1.6g (8%) Cholesterol 103.3mg (34%) Sodium 466.8mg (19%) Fiber 3.9g (16%) Sugar 3.4g (7%)

Nutrition Facts

Serving: 5Servings

Amount Per Serving

Calories 2484 kcal

% Daily Value*

Serving	1Cup
Calories	248.4kcal	12%
Carbohydrates	11.9g	4%
Protein	28.6g	57%
Fat	9.8g	15%
Saturated Fat	1.6g	8%
Cholesterol	103.3mg	34%
Sodium	466.8mg	19%
Fiber	3.9g	16%
Sugar	3.4g	7%