High-Protein Chicken and Spinach Curry (Chicken Saag) with Brown Rice
A nutritious and vibrant Indian curry featuring tender chicken pieces cooked in a rich, aromatic spinach-based gravy, complemented by the wholesome goodness of brown rice.
Ingredients
- Chicken Breast200 g
- Brown Rice25 g
- Spinach250 g
- Onion70 g
- Tomato120 g
- Ginger-Garlic Paste15 g
- Vegetable Oil15 g
- Green Chili5 g
- Cumin Powder2 g
- Coriander Powder2 g
- Turmeric Powder1 g
- Garam Masala2 g
- Coriander Leaves5 g
- Water100 ml
Instructions
- 1Step 1
Step 1: Rinse brown rice thoroughly. Combine brown rice with 100ml water in a small pot. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until water is absorbed. Let it sit covered for 5 minutes, then fluff with a fork.
- 2Step 2
Step 2: While rice cooks, cut chicken breast into 1-inch pieces. Finely chop the onion, tomato, and green chili. Prepare ginger-garlic paste. Wash spinach thoroughly.
- 3Step 3
Step 3: Heat vegetable oil in a large pan or pot over medium heat. Add chopped onion and sauté until translucent (3-4 minutes).
- 4Step 4
Step 4: Add ginger-garlic paste and green chili. Sauté for 1 minute until aromatic.
- 5Step 5
Step 5: Add chicken pieces and cook until browned on all sides (4-5 minutes).
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