Recipe by ortizjoseph
"Classic Indian dish made with chicken and spinach. Serve with basmati rice."
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1 (3 pound)
whole chicken, cut into pieces
fresh spinach, rinsed and chopped
1 (1 inch) piece
fresh ginger root, minced
1 (14.5 ounce) can
cayenne pepper, or more to taste
water, if needed
Awesome flavors! I modified it a bit in the interest of time by using a store-bought rotisserie chicken and my electric pressure cooker. I only used one bag of pre-washed spinach and used 5 tsp of a garlic ginger paste that I keep in the fridge. I chopped the chicken and ended up with about 2 cups, which I added to the sauce and cooked on low pressure for 5 min. The chicken fell apart and blended well. After adding the spinach, I cooked it on low pressure for 8 min. Lastly, I only used 1/8 tsp of cayenne since I was feeding toddlers. Really, really good over basmati rice. Thank you!
This was decent, I felt like it could use some changes but I am not sure what exactly. I didn't have any rice to put with it, so perhaps that would have made it feel more complete if I had that. My husband liked this a bit more than I did. I will make this again sometime.
This is an incredible recipe that takes time and effort. It is worth every minute it takes. The 2nd time I made it, I subbed rinsed canned garbanzos and a cube of bullion instead of chicken. Still great. This will be a recipe I keep always.
This is a great recipe but use rounded spoons on ALL of the spices you'll be happy you did, it needs a little more spice. I have made this several times and it is perfection with rounded spoonfuls. I also use use just over 2 lbs of spinach and put it in the food processor. I have got nothing but amazing comments on this. People beg me to make it again.
Wow! Thank you so much for posting this! We are only able to have authentic Indian food when we travel out of a major airport two hours from home. This is a wonderful, scrumptious copy of the chicken saag I had the last time we traveled. I made it exactly as written, and it tastes almost exactly like that which I had in the Indian restaurant, without the high price tag or two hour commute. I served it over brown rice I'd sprinkled with cilantro, and it was soooooo delicious!!!!!
Stunning!!breakfast lunch and dinner!
I've made this a few times, and it is really delicious. I've played around with the ratios, and I've taken to adding more onion and Cayenne pepper. It adds a really nice back of the tongue heat but doesn't over power the other flavors.
Thanks for the recipe!
Our family really enjoyed this recipe. Because we're vegetarian and eat very little dairy, I modified it by adding chick peas instead of chicken, using coconut milk in place of cow's milk and omitting the sour cream. I also used a freshly diced chile in place of the cayenne because I learned to make all Indian dishes with fresh, whole spices. While the flavor was great, I wasn't thrilled with the consistency and next time will either grate the onion or will remove the whole spices at the end and give the saag a few pulses with my handheld immersion blender before serving. Also, by adding a handful of freshly chopped cilantro before serving, the flavors seem brighter. Our favorite Indian restaurant uses a similar saag recipe with lots of coriander for flavor and no cumin.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 231
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