Low Carb Chicken Saag
Indulge in the bold and comforting flavors of this Low Carb Chicken Saag, a keto-friendly take on the classic Indian-inspired dish. Featuring tender, bite-sized chicken pieces simmered in a creamy, spiced spinach sauce, this recipe is a flavorful and nutrient-packed powerhouse. Fresh spinach is blended into a vibrant green puree, delivering a dose of leafy greens while keeping the dish low in carbs. Fragrant cumin, ginger, and garam masala create a warm medley of spices that perfectly complements the creaminess of heavy cream. Ready in just 50 minutes and perfect for meal prep, this wholesome recipe serves four and pairs beautifully with cauliflower rice or a light salad for a satisfying low-carb dinner. Garnished with fresh cilantro for a burst of color and herbal zest, this dish is as visually appealing as it is delicious!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken breasts
- 10 ounces Spinach, fresh
- 2 tablespoons Olive oil
- 1 Onion, finely chopped
- 3 Garlic cloves, minced
- 1 tablespoon Fresh ginger, grated
- 1 Tomato, diced
- 0.5 cup Heavy cream
- 1 teaspoon Cumin powder
- 0.5 teaspoon Turmeric powder
- 0.25 teaspoon Cayenne pepper
- 1 teaspoon Garam masala
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Water
- 2 tablespoons Cilantro, chopped for garnish
Instructions
Cut the chicken breasts into bite-sized pieces and set aside.
Heat 1 tablespoon of olive oil in a large pan over medium heat.
Add the chopped onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
Add the diced tomato, cumin, turmeric, cayenne, and salt. Cook for another 3-4 minutes until the tomato softens.
In a blender, add the fresh spinach and 1/4 cup of water; blend until smooth.
Add the remaining tablespoon of olive oil to the pan. Add the chicken pieces and cook for 5-7 minutes until browned.
Pour the spinach puree into the pan, stirring well to combine with the spices and chicken. Cover and let it simmer for 15 minutes, stirring occasionally.
Uncover the pan, stir in the heavy cream and garam masala, and let it simmer for another 3-5 minutes until the mixture is thick and creamy.
Adjust seasoning with salt and pepper to taste.
Garnish with chopped cilantro and serve hot.
Nutrition Facts
Calories |
1613 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.1 g | 113% | |
| Saturated Fat | 33.4 g | 167% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 506 mg | 169% | |
| Sodium | 3503 mg | 152% | |
| Total Carbohydrate | 33.7 g | 12% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 10.6 g | ||
| Protein | 154.8 g | 310% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 378 mg | 29% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 3457 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
