Slow Cooker Chicken Saag 2x the delicious servings!

Name: Slow Cooker Chicken Saag 2x the delicious servings!
Yield: 2 servings
Ingredients: 1 tsp Garam Masala; 2 tbsp Cornstarch; 2 Tomato; 1 Onion; 5 oz Spinach; 6 tbsp Crème Fraîche; 1 tsp Cumin; 3 unit Chicken Stock Concentrate; 1 Lemon; 1 tsp Turmeric; 2 clove Garlic; 20 oz Chicken Cutlets; 1 1/2 cup Rice; 2 Ginger; 2 tsp Granulated Sugar, tsp; tsp Salt, tsp; tsp Black Pepper, tsp

By Recipe0 System

We all know the slow cooker is a game-changer for big-batch, make-ahead, easy-peasy meals. Case in point? This savory, Indian-inspired chicken and spinach curry that’s jam-packed with ginger, onion, garlic, and warming garam masala spice blend, and swirled with crème fraîche for an extra-luscious texture. Serve it over a bowl of fluffy rice with a bright squeeze of fresh lemon juice, and watch your hungry crowd devour it—or save it for yourself and eat like a royal all week long! This recipe is double the typical servings, providing 4 servings and 8 servings for a 2 person and 4 person box respectively.

Main Course

Difficulty: medium
Rating: No ratings yet

Start Cooking

Ingredients

Servings

1 tsp Garam Masala
2 tbsp Cornstarch
2 Tomato
1 Onion
5 oz Spinach
6 tbsp Crème Fraîche
1 tsp Cumin
3 unit Chicken Stock Concentrate
1 Lemon
1 tsp Turmeric
2 clove Garlic
20 oz Chicken Cutlets
1 1/2 cup Rice
2 Ginger
2 tsp Granulated Sugar, tsp
tsp Salt, tsp
tsp Black Pepper, tsp

View Shopping List

Rate this recipe

Original Source

www.hellofresh.com

Instructions

6 steps

1

Wash and dry produce.

Peel and mince or grate ginger. Peel and mince or grate garlic. Halve, peel, and thinly slice onion. Quarter lemon. Place lemon wedges in a small bowl and cover with plastic wrap; refrigerate until ready to serve.
2

In a medium microwave-safe bowl, whisk together tomato paste, cornstarch, and ¼ cup water (½ cup for 8 servings). Microwave until warmed through, 30 seconds.
3

Pat chicken* dry with paper towels; cut into 1-inch pieces. Season with half the cumin, half the turmeric, half the garam masala, salt, and pepper.

Place chicken in an even layer in a 5-to 6-quart slow cooker. Add stock concentrates, tomato mixture, ginger, garlic, onion, remaining cumin, remaining turmeric, remaining garam masala, and 2 tsp sugar (4 tsp for 8 servings); stir to combine.

Cover and cook on high until chicken is cooked through and veggies are tender, 1½ hours (you’ll add more to the slow cooker then).
4

Gently tear spinach with your hands and add to slow cooker; stir to combine.

Cover slow cooker; cook on high until spinach is wilted, 25-30 minutes.
5

While spinach cooks, in a large pot, combine rice, 2¼ cups water (4¼ cups for 8 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to serve.
6

Stir crème fraîche into chicken saag until combined.

Divide rice between shallow bowls and top with chicken saag. Serve with lemon wedges on the side.

Chicken is fully cooked when internal temperature reaches 165°.

From the same drawer

Related Recipes

Spicy White Bean & Kale Stew

medium

Beef Tenderloin & Creamy Truffle Polenta

medium

Sweet Chili Beef & Broccoli

medium

Sweet & Spicy Pork Fried Rice

medium

Comments (0)

No comments yet. Be the first to comment!

Shopping List

Your list is empty

Add recipes to your shopping list to see ingredients here.