Spinach & Chicken Curry Recipe (Chicken Saag - Healthy New Year Week 2 Challenge

• Gluten free

• Meat

  • 2 lb Chicken thighs, boneless skinless

• Produce

  • 1 3/4 packages (10 oz. each frozen chopped spinach, frozen
  • 2 3/4 tsp Coriander, ground
  • 3/4 cup Tomatoes
  • 1 Yellow onion, medium

• Condiments

  • 2 tbsp Gourmet garden garlic paste
  • 2 tbsp Gourmet garden ginger paste

• Baking & Spices

  • 1/4 tsp Cayenne pepper
  • 1 1/2 tsp Garam masala
  • 1/4 tsp Turmeric

• Oils & Vinegars

  • 1 2/3 tbsp Canola or grapeseed oil

• Dairy

  • 2 tbsp Greek yogurt, plain nonfat

• Liquids

  • 1 tbsp Water

Found on cookincanuck.com

Description

Ingredients

• 1 ¾ packages (10 oz. each) frozen chopped spinach, defrosted
• 1-2 tbsp water
• 1 tbsp + 2 tsp canola or grapeseed oil
• 1 medium yellow onion, finely chopped
• ¾ cup crushed tomatoes
• 2 tbsp Gourmet Garden garlic paste
• 2 tbsp Gourmet Garden ginger paste
• 2 ¾ tsp ground coriander
• ¼ - ¾ tsp cayenne pepper (to taste)
• ¼ tsp turmeric
• 2 lb. boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 ½ tsp garam masala
• 2 tbsp plain nonfat Greek yogurt

Directions

• Place the defrosted spinach in a blender and puree until fairly smooth, using 1-2 tablespoons of water to loosen up the mixture. Set aside.
• Heat the oil in a large nonstick skillet set over medium heat.
• Add the onions and cook, stirring occasionally, until the onions start to brown, 8 to 10 minutes.
• Stir in the crushed tomatoes, garlic paste, ginger paste, coriander, cayenne pepper and turmeric, and cook for 1 minute.
• Add the chicken, stirring to coat with the tomato mixture. Simmer, stirring occasionally, until the chicken is almost cooked through, 10 to 12 minutes.
• Stir in the pureed spinach and garam masala. Simmer for 5 minutes.
• Stir in the Greek yogurt.
• Serve with brown basmati rice.

Nutrition