Dinner · Indian
Chicken saag
Chicken simmered in a garlicky pureed spinach curry sauce.
- Serves
- 2
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- High-protein here means at least 20 g of protein a serving, and at least 20% of its calories.
- Gluten-free here means no wheat or gluten; oats and soy sauce count as gluten.
- Low-carb here means at most 30 g of carbohydrate a serving, and at most 26% of its calories.
Ingredients
For 2 servings- 300 g chicken breast, cubed
- 300 g baby spinach
- 1 tbsp vegetable oil
- 1 small onion, diced
- 3 garlic cloves, crushed
- 1 tbsp fresh ginger, grated
- 1 tsp ground cumin
- 1 tsp ground coriander
- 60 ml heavy cream
- 1/2 tsp salt
Method
Blanch the spinach in boiling water for 1 minute, then drain and blend to a puree.
Heat the oil in a skillet and cook the onion until soft.
Add the garlic, ginger, cumin and coriander, and cook for 1 minute.
Add the chicken and cook for 6 minutes, until browned.
Stir in the spinach puree and cream, and simmer for 8 minutes, until the chicken is cooked through.
Season with salt before serving.