Chicken Saag (Chicken Saagwala)

• servings: 4 servings
• active time: 15 minutes
• total time: 35 minutes

Ingredients

1 1/2 pounds boneless chicken thighs (cut into cubes)

1 teaspoon Kosher salt

1 teaspoon turmeric

1/4 teaspoon cayenne

1 tablespoon ghee

16 oz. bag frozen chopped spinach

1 cup canned full fat coconut milk (divided)

1 tablespoon ghee

1 medium yellow onion (chopped)

6 cloves garlic (minced)

1 tablespoon minced ginger

1 tablespoon garam masala

1 1/2 teaspoon coriander

1 teaspoon cumin

1/2 teaspoon cardamom

5 ounces plain unsweetened coconut yogurt

salt & pepper to taste

chopped cilantro & mint for garnish

Directions

Toss the chicken with the spices in a large bowl. Melt the ghee in a large skillet over medium-high heat. Once hot, add the chicken and cook until browned on all sides. Transfer to a plate and set aside.

Cook the frozen spinach in a microwave according to package directions. Drain excess water in a mesh strainer then add spinach to a blender with 1/2 cup of the coconut milk. Blend until combined. Transfer to a bowl and set aside.

Add the tablespoon of ghee to the skillet over medium heat. Once hot, add the onion, garlic and ginger. Cook until softened and browned, about 10 minutes, stirring frequently.

Add the spices to the skillet and cook for an additional 2-3 minutes until very fragrant, adding a tablespoon of water if needed to keep from sticking to the skillet.

Transfer the spinach mixture to the skillet along with the remaining 1/2 cup of coconut milk and coconut yogurt. Stir to combine and season with salt and pepper.

Add the chicken back into the skillet nestling into the sauce and simmer on low heat until fully cooked through, about 4-5 minutes. Garnish with fresh cilantro and mint to serve.

Nutrition

• Calories: 766 kcal
• Total Fat: 56 g
• Saturated Fat: 40 g
• Unsaturated Fat: 14 g
• Cholesterol: 226 mg
• Sodium: 825 mg
• Total Carbohydrate: 24 g
• Dietary Fiber: 10 g
• Total Sugars: 8 g
• Protein: 52 g