Indian Chicken Saag – Chicken Breast Fillet with Spinach
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 3 half chicken breast fillet (s), diced
- 5 cloves garlic, chopped
- 2 onion (s), chopped
- 1 cm ginger, chopped
- 2 canned tomato (s)
- 200 g spinach leaves, frozen
- 1 teaspoon salt
- 1 pinch clove (s) powder
- 1 teaspoon cayenne pepper
- 1 teaspoon coriander
- 0.5 teaspoon ½ turmeric
- 2 cardamom capsules
- 5 tablespoon milk or cream
- 7 tablespoon vegetable oil
- 1 teaspoon spice mix (Garam Masala)
- 1 tablespoon butter
- 3 tablespoons water
Print Recipe
Pin Recipe Instructions
- Fry the fillet pieces in 4 tablespoons of oil until they are a little brown. Take out of the pan and let cool down. Boil the spinach without defrosting with a little water and let it cool down too.
- Then puree the spinach with a little milk in a blender. Now carefully brown the finely chopped garlic, onions and ginger with the remaining oil in the pan. Now add the tomatoes, salt, cayenne pepper, coriander, turmeric and cardamom pods and cook with 2-3 tablespoons of water to make a sauce. Then stir in the chicken pieces and milk and let simmer.
- After about 10 minutes add the spinach and garam masala and simmer for another 10 minutes. Stir in the butter before serving.
- Rice, bread or potatoes also taste good.
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