Simple Chicken Saag
This delicious Chicken Saag dish serves 4 and is free on plan
- 6 chicken thighs/breasts with skin removed
- 240g brown rice
- 1 x 400g tin chopped tomatoes
- 260g spinach
- 1 onion (diced)
- 2 cloves garlic
- 4 cm piece of ginger
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp garam masala
- 1/2 tsp turmeric
- fresh coriander
Add the garlic, ginger, and onions into a small blender and mix to a paste. Heat a pan and spray with low cal oil. Fry the paste for around two minutes until fragrant.
Add all of the dry spices and cook for a further minute. Add in your chicken, making sure it is well coated in the spice mixture. Cook for around five minutes, turning the thighs/breasts regularly.
Add in the tin of tomatoes and use the tin to measure 1 1/2 tins of water to add. Turn down the heat and simmer for around 30 minutes or until the chicken is cooked.
Add in the spinach and stir until wilted. Sprinkle with fresh coriander and serve with brown rice.