1-Wok Chicken Saag
This fragrant and flavorful Indian-inspired dish comes together in just one wok! Tender chicken and spinach are simmered in a creamy coconut sauce with spices like cumin and coriander for a meal that's both comforting and delicious.
Community Member
Total Time
42 minutes
42 min
Prep Time
20 minutes
20 min
Cook Time
22 minutes
22 min
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Total Time
42 minutes
42 min
Prep Time
20 minutes
20 min
Cook Time
22 minutes
22 min
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Ingredients
for 3 servings
Main Ingredients :
- ½ lb chicken tenderloins (225 g), cubed
- ¾ lb spinach (340 g)
- 1 tomato, quartered
- 1 medium red onion, quartered
- ½ teaspoon cumin seeds
- 1 teaspoon coriander, or cilantro leaves
- ½ teaspoon fresh basil leaf
- 1 tablespoon coconut milk
- ½ teaspoon ginger garlic paste
Spices for curry:
- 1 pinch turmeric
- ¾ teaspoon coriander powder
- ¾ teaspoon curry powder, or garam masala
- ¼ teaspoon chili powder
- salt, to taste
Spices for Chicken:
- 1 pinch turmeric
- ½ tablespoon chicken powder
- 1 pinch salt
- 1 pinch pepper
Nutrition Info
- Calories 298
- Fat 5g
- Carbs 34g
- Fiber 12g
- Sugar 4g
- Protein 31g
Estimated values based on one serving size.
Preparation
- In a bowl, mix the Spices for Chicken with chicken pieces. Marinate for 20 minutes. Then, add oil to a wok and saute marinated chicken on medium heat until cooked through. Set aside in a bowl.
- In a blender, blend together tomato, onion, and spinach. Once combined, add cumin seeds and water and grind into a fine paste.
- In the wok used earlier, heat oil and add ginger garlic paste. Immediately add spinach paste (from blender) on medium heat and stir for 2 minutes.
- Add curry spices and stir for 2 minutes. Boil on medium to low heat for 5 minutes, covering. Then, add chicken pieces, cover, and cook for 5 minutes.
- Add the coconut milk and stir to combine.
- Sprinkle coriander leaves and basil leaves in mixture and stir again for 1 minute. Remove from wok and let rest for 5 minutes.
- Serve alongside warm rotis or white rice.
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