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1-Wok Chicken Saag

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This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
1-Wok Chicken Saag

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

  1. 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.
  2. In a blender, blend together tomato, onion, and spinach. Once combined, add cumin seeds and water and grind into a fine paste.
  3. 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.
  4. 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.
  5. Add the coconut milk and stir to combine.
  6. Sprinkle coriander leaves and basil leaves in mixture and stir again for 1 minute. Remove from wok and let rest for 5 minutes.
  7. Serve alongside warm rotis or white rice.

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

  1. 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.
  2. In a blender, blend together tomato, onion, and spinach. Once combined, add cumin seeds and water and grind into a fine paste.
  3. 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.
  4. 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.
  5. Add the coconut milk and stir to combine.
  6. Sprinkle coriander leaves and basil leaves in mixture and stir again for 1 minute. Remove from wok and let rest for 5 minutes.
  7. Serve alongside warm rotis or white rice.

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