It’s really hard to get a good/appetizing picture of this dish… but it’s SO GOOD.
I love Saag Paneer. It’s what I always order when I get Indian food. But my roommate’s been on a Chicken Saag kick (I actually don’t know if it should be Chicken Saag or Saag Chicken?) and I finally realized that a) that should be pretty easy to make and b) it would be awesome for Cooking Club!
I googled and looked at a bunch of recipes and ultimately started with this one and went from there.
5 lbs boneless, skinless chicken thighs, cut into bite sized pieces
4 T chopped garlic
3 T chopped ginger
1 15-ounce can tomato sauce
2 teaspoons turmeric
1 teaspoon cayenne pepper
1/2 tablespoon garam masala
1 tablespoon ground coriander
1/2 tablespoon ground cumin
salt to taste
1 13.5-ounce can reduced fat coconut milk
2 16-ounce bags frozen chopped or whole leaf spinach
6-8 cups fresh spinach (basically, whatever you get in a bag from the store will work)
Put all of the ingredients except the chicken and fresh spinach in your slow cooker (use salt to taste) and cook on low for 2 hours.
Use your immersion blender to puree the mixture until it’s creamy and the texture that you like. If you don’t have an immersion blender, you can blend the Saag in a blender.*
Add the chicken, turn the slow cooker to high, and cook for 2 hours or until the chicken reaches an internal temperature of 165 degrees. Add the fresh spinach and cover until it wilts, then mix in well with the rest of the Saag.
If you want to do a vegetarian version of this, you can make it with Paneer cheese which is actually really easy to make at home! Just make the cheese following this recipe and after it cools and solidifies, gently mix it into your pureed Saag along with the fresh spinach.
*Be careful blending hot soup in the blender! Click here for some tips on avoiding explosions and scalding!
For each of 8 servings: 422 calories, 19 grams of fat, 16.4 grams of carbs (6.4 grams of fiber), 44.9 grams of protein.
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