Chicken with Sag Aloo
Nutrition per serving
| Calories | 612 kcal |
| Protein | 64.5 g |
| Carbs | 61 g |
| Fats | 13.8 g |
| Saturated Fat | 7.3 g |
| Monounsaturated Fat | 2.2 g |
| Polyunsaturated Fat | 1.2 g |
| Sugars | 3.9 g |
| Fiber | 12.2 g |
| Sodium | 244 mg |
Ingredients
| New Potatoes | |
| Coconut Oil | |
| Green Onions/Spring Onions or Scallions (including tops and bulb) | |
| Garlic | |
| Ginger | |
| Garam Masala | |
| Chicken Breast | |
| Baby Spinach | |
| Fresh Coriander | |
| Lemon |
1. Slice chicken breast into 1cm thick strips. Finely chop garlic cloves and ginger. Roughly chop coriander leaves. Finely slice spring onions.
2. Prick each potato once with a fork. Place in bowl with a touch of water and then microwave at 900w for 2 and half minutes. Then leave to rest for 30 seconds before microwaving for a further 3 minutes.
3. Leave the potatoes for 30 seconds, before slicing half.
4. Heat the coconut oil in a wok with a medium to high heat.
5. Add the spring onions, garlic and ginger to the wok and fry for 1 minute, stirring regularly.
6. Add the potatoes and garam masala to the wok and mix together. Fry for 30 seconds, stirring constantly.
7. Quickly add the chicken, along with 2 tablespoons of water. Season well with salt and pepper. Fry so that the chicken is cooked through in about 3–4 minutes.
8. Now add the spinach and toss through until wilted.
9. Take off the heat, add in some coriander and a squeeze of lemon juice to taste.