The finished recipe. Chicken Saag with Brown RiceIngredients 1 to 6. 320 g Chicken thigh, skinless and boneless (Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.). 400 g Spinach (It looks absurd raw. It wilts to a tenth of the volume.). 120 g Onion. 3 cloves, about 9 g Garlic. A thumb, grated Fresh ginger. 200 g Chopped tomatoes, tinnedIngredients 7 to 12. 2 tsp, about 4 g Garam masala. 1 tsp, about 2 g Ground turmeric. 1 tsp, about 2 g Ground cumin. 8 g Rapeseed oil. 40 g Greek yogurt, 5% fat. 220 g Cooked brown rice (Cooked weight.)Step 1. Wilt the spinach in batches in a dry pan, cool slightly, squeeze out the water and chop it roughly.Step 2. Fry the chopped onion in the oil for eight minutes until golden, add the garlic, ginger and the ground spices and stir for a minute.Step 3. Add the chicken in chunks and cook for five minutes, then the tomatoes and 100 ml of water. Simmer for fifteen minutes with the lid on.Step 4. Stir in the spinach and cook uncovered for five minutes until the sauce is thick and dark green. Take off the heat, stir through the yogurt, and serve with the rice.
Fuel8
