This recipe is NOT safe for Coumadin (warfarin) users.
Avoid this recipe if you are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Make sure the yogurt and sour cream are gluten-free.
"Spinach is susceptible of receiving all imprints: It is the virgin wax of the kitchen." -Grimod de la Reyniere
As I was researching this dish and experimenting with recipes I found that there are, as with most Indian dishes, dozens of ways to prepare Saag. Beyond the lamb, chicken, and various vegetarian versions, the most inconsistent instructions were regarding how to handle the spinach.
Most involved precooking the spinach or using frozen spinach. The latter makes sense, as frozen spinach is easy and convenient. Some called for blanching or precooking fresh spinach, which did not make sense to me: it's an extra step that adds more water to the spinach that most recipes then recommended squeezing out. It all seemed a bit too complicated when just adding fresh, whole spinach leaves would suffice.
I am really glad that I cooked it this way. The bright, freshly cooked spinach is a great complement to the creamy spiciness of the dish. The larger leaves add great texture, but if you prefer your spinach in smaller pieces, simply chop the fresh spinach before adding it to the sauce.
Servings: 4 | Serving size: 4 ounces chicken with veggies and sauce
Cooking time: 45 minutes
This recipe can easily be multiplied and makes great leftovers.
Serve with Brown Rice or Cumin Rice.
|2 tsp.||olive oil|
|3 cloves||garlic (minced)|
|1 Tbsp.||fresh ginger (minced)|
|1 large||onion (diced)|
|1 lb.||boneless, skinless chicken thighs (cut into 1/2 inch cubes)|
|1 tsp.||ground cumin|
|2 tsp.||garam masala|
|1/8 tsp.||red pepper flakes|
|to taste||black pepper|
|1 lb.||fresh spinach|
|1 cup||Greek yogurt|
|1/4 cup||reduced fat sour cream|
Place a medium stock pot or large sauce pan over medium heat.
Add the olive oil and heat until warm.
Add the garlic and ginger. Cook for about one minute, stirring frequently.
Increase the heat to medium high, add the onion, and cook for about 4 minutes. Stir frequently.
Add the chicken and cook, stirring frequently, for 5 minutes until browned.
Add the cumin, paprika, garam masala, turmeric, red pepper flakes, salt, pepper, and water.
Reduce the heat to medium, cover, and simmer for 15 minutes.
Add the spinach in 3 to 4 batches. As each batch wilts and there is enough room in the pot for more, add more spinach. Stir frequently.
Reduce the heat to low and add the yogurt and sour cream.
Stir until blended and serve.
Serving size: 4 ounces chicken with veggies and sauce | Servings: 4
Amount Per Serving
|Calories 267||Calories from Fat 99|
|% Daily Value|
|Total Fat 10g||15%|
|Saturated Fat 3g||15%|
|Monounsaturated Fat 4g|
|Trans Fat 0g|
|Total Carbohydrates 13g||4%|
|Dietary Fiber 4g||16%|
|Vitamin A 220%||Vitamin C 60%|
|Calcium 20%||Iron 25%|