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    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.

 

 

 


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