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.
Instructions
- 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.
Recipe from tasty.co
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Ingredients (17)
- •½ lb chicken tenderloins, cubed
- •¾ lb spinach
- •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
- •1 pinch turmeric
- •¾ teaspoon coriander powder
- •¾ teaspoon curry powder, or garam masala
- •¼ teaspoon chili powder
- •salt, to taste
- •½ tablespoon chicken powder
- •1 pinch salt
- •1 pinch pepper