PointsPlus Chicken Saagwala Recipe

Name: PointsPlus Chicken Saagwala Recipe
Ingredients: 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

WeightWatchers.com|Dec. 4, 2011 4:35 pm EST

3 (2 ratings)

Print

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

Servings

4

Ingredients

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

Directions

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.
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.