Chicken Saagwala

I adapted this from a Weight Watchers recipe after falling in love with saagwala at an Indian restaurant. It calls for 2 fresh tomatoes instead of the tomato HNS. You could eliminate the HNS & add the tomatoes just before serving, just long enough to heat through rather than actually cooking. (I started making this after I'd started maintenance, and used Lipton cup-a-soup instead of tomatoes in a pinch one time, and it was good! So the HNS should work fine too.) It's supposed to be served over rice, could be put over 2-3 oz spaghetti squash instead since spinach cooks down so much. (My theory being that no one ever got fat from eating too much spinach or spaghetti squash.)

Chicken Saagwala

* 2 Tbsp olive oil, divided
* 4 tsp curry powder, mild variety
* 1 tsp ground coriander
* 1/2 tsp ground cumin
* 2 Tbsp ginger root, fresh, finely chopped
* 2 large garlic clove(s), finely chopped
* 1 pound uncooked boneless, skinless chicken breast, cut into 1 1/2-inch cubes
* 1 tomato soup HNS
* 1/2 c water
* 10 oz spinach, baby leaves
* 1/2 tsp sea salt
* 1/4 cup water
* 2 Tbsp cilantro, fresh, chopped

Instructions

* Place 1 tablespoon of oil, curry powder, coriander, cumin, ginger and garlic in a large nonstick skillet; cook over medium heat, stirring occasionally, until toasted and fragrant, about 2 to 3 minutes.

* Add remaining tablespoon of oil and chicken to skillet; stir to coat with spiced oil.

* Add tomato HNS & 1/2 c water to skillet; cover skillet and cook for 10 minutes. Uncover skillet and stir to combine.

* Add spinach to skillet; cover and cook for 5 minutes more. Uncover skillet and stir to combine.

* Add salt, water and cilantro to skillet; simmer for 1 minute. Yields about 1 1/2 heaping cups per serving.

Meemo: 3 Fat Chicks