"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Chicken Saagwala Recipe

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This recipe for Chicken Saagwala, by , is from The Team Supreme Figure and Fitness Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Amber Krasemann
Added: Friday, March 21, 2008


Serves 4
Prep time 18 minutes
Cooking time 20 minutes

2 tbsp. olive oil, divided
4 tsp. curry powder, divided
1 tsp. ground coriander
tsp. ground cumin
2 tbsp. ginger root, fresh, finely chopped
2 large garlic cloves, finely chopped
1 pound uncooked boneless, skinless chicken breasts, cut into -inch pieces
2 large tomatoes, seeded and chopped into inch pieces
10 oz spinach leaves
tsp. salt
cup water
2 tbsp. cilantro, fresh chopped

1.) 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 2-3 minutes.

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

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

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

5.) Add salt, water and cilantro to skillet; simmer 1 minute. Yields about 1 heaping cups per serving.

6.) Make this a meal with a serving of brown rice.

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