1-Wok Chicken Saag
This fragrant and flavorful Indian-inspired dish comes together in just one wok! Tender chicken and spinach are simmered in a creamy coconut sauce with spices like cumin and coriander for a meal that's both comforting and delicious.
Community Member
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Ingredients
for 3 servings
Main Ingredients :
- ½ lb chicken tenderloins (225 g), cubed
- ¾ lb spinach (340 g)
- 1 tomato, quartered
- 1 medium red onion, quartered
- ½ teaspoon cumin seeds
- 1 teaspoon coriander, or cilantro leaves
- ½ teaspoon fresh basil leaf
- 1 tablespoon coconut milk
- ½ teaspoon ginger garlic paste
Spices for curry:
- 1 pinch turmeric
- ¾ teaspoon coriander powder
- ¾ teaspoon curry powder, or garam masala
- ¼ teaspoon chili powder
- salt, to taste
Spices for Chicken:
- 1 pinch turmeric
- ½ tablespoon chicken powder
- 1 pinch salt
- 1 pinch pepper
Nutrition Info
- Calories 307
- Fat 6g
- Carbs 35g
- Fiber 12g
- Sugar 4g
- Protein 31g
Estimated values based on one serving size.
Preparation
- In a bowl, mix the Spices for Chicken with chicken pieces. Marinate for 20 minutes. Then, add oil to a wok and saute marinated chicken on medium heat until cooked through. Set aside in a bowl.
- In a blender, blend together tomato, onion, and spinach. Once combined, add cumin seeds and water and grind into a fine paste.
- In the wok used earlier, heat oil and add ginger garlic paste. Immediately add spinach paste (from blender) on medium heat and stir for 2 minutes.
- Add curry spices and stir for 2 minutes. Boil on medium to low heat for 5 minutes, covering. Then, add chicken pieces, cover, and cook for 5 minutes.
- Add the coconut milk and stir to combine.
- Sprinkle coriander leaves and basil leaves in mixture and stir again for 1 minute. Remove from wok and let rest for 5 minutes.
- Serve alongside warm rotis or white rice.
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