Indian Chicken Saag

Ingredients and Weight:

• Boneless, skinless chicken breasts: 1.5 lbs
• Fresh spinach: 1 bunch (10 oz)
• Onion: 1, chopped (8 oz)
• Garlic: 2 cloves, minced
• Ginger: 1 tablespoon, grated
• Saag paneer (Indian cheese): 1/2 cup, crumbled
• Heavy cream: 1/2 cup
• Vegetable broth: 1 cup
• Ground cumin: 1 teaspoon
• Ground coriander: 1 teaspoon
• Turmeric: 1/2 teaspoon
• Red chili powder: 1/4 teaspoon (optional, for spiciness)
• Salt and pepper to taste

Preparation Time:

15 minutes

Cooking Time:

30 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Cut the chicken into bite-sized pieces.
2. Heat a large saucepan over medium heat. Add the onion and cook until softened, about 5 minutes.
3. Stir in the garlic, ginger, cumin, coriander, turmeric, and red chili powder (if using). Cook for 1 minute, or until fragrant.
4. Add the chicken and cook until browned on all sides.
5. Add the spinach and cook until wilted, about 3 minutes.
6. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 10 minutes, or until the chicken is cooked through.
7. Stir in the cream and saag paneer. Season with salt and pepper to taste.
8. Serve over rice or with naan bread.

Nutritional Information:

Per serving (1/8 of recipe):

• Calories: 350
• Protein: 30g
• Carbohydrates: 25g
• Fat: 15g

Dish Characteristics:

• Creamy and flavorful
• Vibrant green color
• Aromatic spices
• Authentic Indian flavors
• Easily customizable to American tastes

User Comments:

• "This dish was delicious and so easy to make. The flavors were perfect and the chicken was tender."
• "I loved the creamy sauce and the spinach gave it such a vibrant color. It was a perfect meal for a cold night."
• "I was hesitant to try Indian food, but this dish was so flavorful and not too spicy. I would definitely recommend it."

Special Precautions and Tips:

• If you can't find saag paneer, you can use crumbled feta or ricotta cheese as a substitute.
• For a spicier dish, add more red chili powder or a dash of cayenne pepper.
• Serve with a side of raita (yogurt sauce) to balance the spiciness.