Slow Cooked Chicken Saagwala with Turmeric Rice

by | Aug 12, 2019 | 0 comments

A popular Indian dish consisting of delicious spices, spinach and chicken. A warming and comforting dish, it's great for the cooler months of the year.

Yields6 ServingsDifficultyIntermediate
Sagwaala
 2 brown onions, diced
 3 cloves garlic, diced
 1 tbsp ginger, grated
 1/2 tsp Ground cardamom
 200g organic diced tomatoes
 1/2 cup Coconut cream
 2 tbsp Butter
 2 cups frozen spinach, chopped and thawed
 6 chicken thighs
 200g haloumi or paneer cheese (optional)
Turmeric Rice
 1 cup Jasmine rice
 Cracked Changing Habits Pepper to taste
1

Add the butter into a fry pan on medium heat and brown the onion, garlic and ginger.

2

Add all of the spices a part from the garam masala and stir well to infuse the onions.

3

Add the chicken and mix until the chicken is coated with the spices.

4

Place the thawed and drained spinach into the slow cooker and add the stock and diced tomatoes and the garam masala.

5

Transfer the chicken, onion and spice mix from the fry pan to the slow cooker and stir well.

6

Cook on low for 6 hours.

7

Once heat has been turned off, add the coconut cream and grilled haloumi and allow to sit for 30 minutes.

8

Rinse the rice and transfer into a pot to cook covered with filtered water. Add the turmeric and cracked pepper and stir occasionally until cooked.

Category

[cooked-sharing]

Ingredients

Sagwaala
 2 brown onions, diced
 3 cloves garlic, diced
 1 tbsp ginger, grated
 1/2 tsp Ground cardamom
 200g organic diced tomatoes
 1/2 cup Coconut cream
 2 tbsp Butter
 2 cups frozen spinach, chopped and thawed
 6 chicken thighs
 200g haloumi or paneer cheese (optional)
Turmeric Rice
 1 cup Jasmine rice
 Cracked Changing Habits Pepper to taste

Directions

1

Add the butter into a fry pan on medium heat and brown the onion, garlic and ginger.

2

Add all of the spices a part from the garam masala and stir well to infuse the onions.

3

Add the chicken and mix until the chicken is coated with the spices.

4

Place the thawed and drained spinach into the slow cooker and add the stock and diced tomatoes and the garam masala.

5

Transfer the chicken, onion and spice mix from the fry pan to the slow cooker and stir well.

6

Cook on low for 6 hours.

7

Once heat has been turned off, add the coconut cream and grilled haloumi and allow to sit for 30 minutes.

8

Rinse the rice and transfer into a pot to cook covered with filtered water. Add the turmeric and cracked pepper and stir occasionally until cooked.

Notes

Slow Cooked Chicken Saagwala with Turmeric Rice
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