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Chicken Saagwala - Core




Source of Recipe


WW Community


Recipe Introduction


POINTS� Value | 5
Servings | 4
Round out this classic Indian dish with a simple yet flavorful rice recipe: Cook brown basmati rice with 1/2 a diced onion, a small piece of a cinnamon stick and 1/2 a bay leaf. Just remove the spices before serving.


Recipe Link: http://www.weightwatchers.com/food/rcp/index.aspx?recipeid=106731

List of Ingredients




2 Tbsp olive oil, divided
4 tsp curry powder, mild variety, divided
1 tsp ground coriander
1/2 tsp ground cumin
2 Tbsp ginger root, fresh, finely chopped
2 large garlic clove(s), finely chopped
1 pound uncooked boneless, skinless chicken breast, cut into 1 1/2-inch cubes
2 large tomato(es), ripe, seeded and chopped into 1/2-inch pieces
10 oz spinach, baby leaves
1/2 tsp table salt, or sea salt (preferred)
1/4 cup water
2 Tbsp cilantro, fresh, chopped

Recipe



Place 1 tablespoon of oil, curry powder, coriander, cumin, ginger and garlic in a large nonstick skillet; cook over medium heat, stirring occasionally, until toasted and fragrant, about 2 to 3 minutes.

Add remaining tablespoon of oil and chicken to skillet; stir to coat with spiced oil.

Add tomatoes to skillet; cover skillet and cook for 10 minutes. Uncover skillet and stir to combine.

Add spinach to skillet; cover and cook for 5 minutes more. Uncover skillet and stir to combine.

Add sea salt, water and cilantro to skillet; simmer for 1 minute. Yields about 1 1/2 heaping cups per serving.