PointsPlus Chicken Saagwala Recipe

• 1 1/2 cup basmati rice
• 1/2 onion, diced
• 1 cinnamon stick
• 1/2 bay leaf
• 2 tablespoon olive oil
• 4 teaspoon mild curry powder
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 2 tablespoon ginger, chopped finely
• 2 medium-sized cloves garlic, chopped finely
• 1 pound boneless skinless chicken breasts, cut into 1 ½-inch cubes
• 2 large ripe tomatoes, seeded and chopped into ½-inch pieces
• 10 ounce fresh baby spinach
• 1/2 teaspoon sea salt
• 1/4 cup water
• 2 tablespoon cilantro, chopped

1. Cook the basmati rice according to the package directions together with the onion, cinnamon, and bay leaf. Remove the spices and set the rice aside.
2. Place 1 tablespoon of the oil, curry powder, coriander, cumin, ginger, and garlic in a large nonstick skillet. Cook over medium heat, stirring occasionally, until toasted and fragrant, about 2-3 minutes. Add the remaining oil and the chicken to the skillet and stir to coat with the spiced oil.
3. Add the tomatoes to the skillet; cover and cook for 10 minutes. Uncover the skillet and stir to combine. Add the spinach to the skillet; cover and cook for 5 more minutes. Uncover the skillet and stir to combine. Add the salt, water, and cilantro to the skillet and simmer for 1 minute. Remove from heat and serve over rice.