Chicken Saagwala

Ingredients

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  2 tsp or 9g

• Onions

  Raw

  1 medium or 110g

• Chicken breast

  Broilers or fryers, meat only, raw

  ½ lb or 227g

• Tomato paste

  Canned, without salt added

  1 tsp or 5g

• Cinnamon

  Spices, ground

  1 tbsp or 8g

• Ginger root

  Raw

  1 tsp or 2g

• Garlic

  Raw

  1 cloves, minced or 3g

• Coriander seed

  Spices

  1 tsp or 2g

• Turmeric

  Spices, ground

  ¼ tsp or 0.6g

• Curry Paste, Garam Masala

  Patak's

  ¹⁄₁₆ tablespoons or 4g

• Cayenne pepper

  Spices, red or cayenne

  ¼ tsp or 0.5g

• Spices Whole Bay Leaves

  Compliments

  1 leaves or 0.5g

• Spinach

  Raw

  1 cup or 30g

• Plain yogurt

  Whole milk, 8 grams protein per 8 ounce

  2 tsp or 10g

• Lowfat milk

  Fluid, 1% milkfat, with added vitamin a and vitamin d

  ½ cup or 122g

Directions

1. Heat vegetable oil in a large skillet over medium heat; cook and stir the onion in the hot oil until lightly browned, 5 to 8 minutes. Stir the chicken breast chunks, tomato paste, cinnamon, ginger, garlic, coriander, turmeric, garam masala, cayenne pepper, and bay leaf in with the chicken; cook and stir until the chicken is opaque and the spices are fragrant, about 10 minutes.
2. Stir in the spinach; cook and stir until wilted, about 5 minutes. Mix in the yogurt into the mixture until integrated; stir in the skim milk until thoroughly mixed. Cover the skillet, bring to a simmer, and reduce heat to low; allow to simmer until the chicken is no longer pink inside and the sauce has begun to thicken slightly, about 10 minutes.