2 ratings

PointsPlus Chicken Saagwala Recipe


Chicken Saagwala

Check out this quick and easy Indian-inspired dish, packed with flavor and just the right amount of spice.


For the rice

  • 1 1/2 cup basmati rice
  • 1/2 onion, diced
  • 1 cinnamon stick
  • 1/2 bay leaf

For the chicken

  • 2 tablespoons olive oil
  • 4 teaspoons mild curry powder
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 2 tablespoons 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 ounces fresh baby spinach
  • 1/2 teaspoon sea salt
  • 1/4 cup water
  • 2 tablespoons cilantro, chopped


For the rice

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.

For the chicken

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.

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.