Email to Kim W      

Recipe Categories: krwact's HOME PAGEAPPETIZERS BEVERAGES BREAD BREAKFAST CAKESandPIES CASSEROLES COOKIES CROCKPOT DESSERTS EGGS ETHNIC FISHandSEAFOOD FRUIT MARINADES MEATS Mixes Muffins PASTA PASTRIES PIZZA POULTRY RICE SALADandDRESSING SAUCES SideDishes SNACKS SOUPSandSTEWS Spreads VEGETABLES VEGETARIAN

Chicken Saagwala - Core




Source of Recipe


WW Community


Recipe Introduction


POINTS® Value | 5
Servings | 4
Round out this classic Indian dish with a simple yet flavorful rice recipe: Cook brown basmati rice with 1/2 a diced onion, a small piece of a cinnamon stick and 1/2 a bay leaf. Just remove the spices before serving.


Recipe Link: http://www.weightwatchers.com/food/rcp/index.aspx?recipeid=106731

List of Ingredients




2 Tbsp olive oil, divided
4 tsp curry powder, mild variety, divided
1 tsp ground coriander
1/2 tsp ground cumin
2 Tbsp ginger root, fresh, finely chopped
2 large garlic clove(s), finely chopped
1 pound uncooked boneless, skinless chicken breast, cut into 1 1/2-inch cubes
2 large tomato(es), ripe, seeded and chopped into 1/2-inch pieces
10 oz spinach, baby leaves
1/2 tsp table salt, or sea salt (preferred)
1/4 cup water
2 Tbsp cilantro, fresh, chopped

Recipe



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 to 3 minutes.

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

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

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

Add sea salt, water and cilantro to skillet; simmer for 1 minute. Yields about 1 1/2 heaping cups per serving.