Recipe by No MSG!
I adopted this "saag" but haven't tried it yet. I feel passionate about Indian food and will try it soon and report back to headquarters. It looks like a nice, spicy saag as I like them. I would tend to saute the chicken in oil before adding to the other ingredients. Farmers cheese (paneer) could be substituted for the chicken as could lamb.
Top Review by m0m
Wonderful! I made a few changes- I browned the chicken and removed it from the pan first, used 1 cup of 1/2 & 1/2 instead of heavy cream, and used 1 can of chicken broth in place of the water. I also added 4 jalapenos because my family likes food HOT! We will be putting this in our Favorite Recipes!!
- 29.58 ml vegetable oil
- 1 yellow onion, chopped
- 3 garlic cloves, chopped
- 14.79 ml fresh ginger, chopped
- 14.79 ml ground cumin
- 14.79 ml ground coriander
- 2.46 ml turmeric
- 2.46 ml paprika
- 7.39 ml salt
- 2 fresh jalapeno peppers, seeds and ribs removed, minced
- 118.29 ml crushed tomatoes, drained
- 118.29 ml heavy cream
- 1 cinnamon stick
- 354.88 ml water
- 2 (566.99 g) package frozen chopped spinach, thawed and excess liquid squeezed out
- 4 boneless skinless chicken breasts, cut into 3 or 4 pieces each (about 1 and 1/3 pound total)
Directions See How It's Made
- In large frying pan, heat oil over medium-low heat.
- Add onion and cook until starting to soften, about 3 minutes Add garlic and ginger and cook for 2 minutes.
- Stir in cumin, coriander,,turmeric, paprika and 1 tsp of the salt.
- Cook until spices are fragrant, about 1 minute.
- Stir in jalapenos and tomatoes.
- Add cream, cinnamon stick and water and stir well.
- Add spinach.
- Bring to a simmer.
- Cover pan, reduce heat and simmer for 5 minutes.
- Stir in chicken and remaining 1/2 tsp salt.
- Cover and simmer until just done, about 10 minutes.
- Remove cinnamon stick before serving.
- Serve over basmati or regular white rice.