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judy-mass

Another easy one is Chicken Sag


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jnpottery@gmail.com
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Joined: Dec 10, 2005

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Posted to Thread #30096 at 8:37 pm on Jan 22, 2018

* Exported from MasterCook *

Chicken Sag

Recipe By :Tim/Epi chatter from UK
Serving Size : 4
Categories : Ethnic Poultry
Tried & True

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Large Onions -- thinly sliced
6 Tablespoons Vegetable Oil
4 Cloves Garlic -- chopped
1 Inch Fresh Ginger Root -- grated
2 Pounds Boneless Chicken Thighs
1 1/4 Cups Chicken Stock
2 Pounds Fresh Spinach -- chopped
4 Tablespoons Plain Yogurt
1 Tablespoon Garam Masala (or use curry powder)
2 Fresh Green Chilies -- chopped
1 Tablespoon Dill Weed
Salt And Pepper -- to taste

Fry the onions in the oil until soft, then fry the garlic and ginger with the onions for another minute. Add the chicken pieces and fry on high heat, stirring constantly, until chicken is browned. Add the chicken stock and cover pan. Simmer for 20 minutes.
Add the spinach, which should wilt down to a sauce within a few minutes. Cook for 10 minutes, then add the yogurt, garam masala, chilies, dill and salt and pepper. Cook for 10 minutes more.
Serve with rice and chapatis.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 278 Calories; 22g Fat (67.0% calories from fat); 8g Protein; 16g Carbohydrate; 7g Dietary Fiber; 2mg Cholesterol; 862mg Sodium. Exchanges: 3 Vegetable; 0 Non-Fat Milk; 4 Fat; 0 Other Carbohydrates.

NOTES : This is a great dish! The original recipe called for assorted chicken parts, with bones still in. I used the boned thighs, and it was much easier to eat, and very yummy.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0


Every good dish deserves a good pot.


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