Healthy combination of chicken breast and spinach cooked in savory spices.
Ingredients
10 oz bag of Spinach leaves or 1 bunch Spinach
12 oz or 2 Medium Chicken Breasts cut up into bite-sized pieces.
1 tbsp Olive Oil
1 cup Diced Red Onions
1 tbsp Ginger-garlic Paste
½ cup Diced/Crushed/Pureed Tomatoes
1-2 Green Chillies (optional, add more if you would like it spicier)
½ tsp Garam Masala
1 tsp Coriander Powder
½ tsp Dried Fenugreek Leaves ("Kasuri Methi")
½ tsp Sea Salt (adjust to taste)
Instructions
Add the oil to a non-stick pan on medium heat. When the oil is hot add the diced onions and sprinkle a little salt on the onions to speed up the cooking.
Fry the onions for about 6-8 minutes, they should be soft and starting to turn light brown.
Add the ginger-garlic paste and the green chillies and fry until the raw aroma of the ginger diminishes.
Add the tomatoes and the coriander powder and salt and cook for 6-8 minutes until the tomatoes are cooked.
Add the Chicken and cook it for about 5 minutes. It should be almost fully cooked at this point. If you're not sure cut up one of the larger pieces in the pan to check if it's still pink inside.
Prepare the Spinach: Bring water to a boil in a pot and add the Spinach. Boil for about 2 minutes until the Spinach is all wilted and drain the Spinach in a colander. You need to coarsely blend it and my preference is to use a Hand Blender for the convenience. Don't blend into a fine paste, just give it 2-3 pulses and you'll see the Spinach pureed with some larger pieces mixed in there.
Add in the pureed Spinach and mix well to blend in the onion-tomato base and to coat the Chicken completely.
Add garam masala and dried fenugreek leaves. Cook for about 4-5 minutes on low heat to let the flavors build up and delicious Chicken Saag is ready!