Prep 20 mins
Cook 30 mins
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.
- 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)
- 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.
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!!
Made this for dinner tonight following the recipe as written. We all thought this was ok, but it didn't "Wow" anyone. Everyone in our house rated this 3 or 4 stars. Served over rice.
Gosh, this is good! I had pre-cooked the chicken, so changed around the order of cooking somewhat, used chicken stock instead of water, and halved the amounts of chicken and green leafy veggies, while keeping the amounts for the sauce unchanged. I did use a Japanese type of vegetable, komatsuna, which is similar to spinach. I was a little wary of the cinnamon stick, but was very happy with all of the spices and amounts. Thank you very much for sharing this recipe with us.