Creamy Chicken Saag with Mushrooms and Cumin Basmati Rice

In a pot, bring 3 cup water to a boil. Stir in the rice. and cumin seeds. Cover with a lid and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Keep pot covered and let the rice absorb the water off the heat. Fluff the finished rice with a fork.

Peel and dice onion and garlic. Slice mushrooms. Roughly chop baby spinach. Pick coriander leaves, discarding stems. Slice chilli, discard seeds if you prefer less heat. Pat chicken dry and cut into bite sized pieces.

Add a drizzle of oil to a large deep sided pan over medium heat. Add onions and garlic and cook for 2 minutes. Add mushrooms and mild curry powder, stirring so all ingredients are coated with the curry powder, and cook for 2-3 minutes.

Add the chicken and cook for 5 minutes. Stir in spinach and cook for 2 minutes until spinach is slightly wilted.

Add stock, cream and ¹⁄₂ cup of water. Simmer until sauce thickens, about 3-4 minutes. Season with salt to taste.

Divide saag and rice between bowls. Garnish with yoghurt, chilli and coriander leaves. Enjoy!

In a pot, bring 3 cup water to a boil. Stir in the rice. and cumin seeds. Cover with a lid and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Keep pot covered and let the rice absorb the water off the heat. Fluff the finished rice with a fork.

Peel and dice onion and garlic. Slice mushrooms. Roughly chop baby spinach. Pick coriander leaves, discarding stems. Slice chilli, discard seeds if you prefer less heat. Pat chicken dry and cut into bite sized pieces.

Add a drizzle of oil to a large deep sided pan over medium heat. Add onions and garlic and cook for 2 minutes. Add mushrooms and mild curry powder, stirring so all ingredients are coated with the curry powder, and cook for 2-3 minutes.

Add the chicken and cook for 5 minutes. Stir in spinach and cook for 2 minutes until spinach is slightly wilted.

Add stock, cream and ¹⁄₂ cup of water. Simmer until sauce thickens, about 3-4 minutes. Season with salt to taste.

Divide saag and rice between bowls. Garnish with yoghurt, chilli and coriander leaves. Enjoy!

In a pot, bring 1¹⁄₂ cup water to a boil. Stir in the rice. and cumin seeds. Cover with a lid and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Keep pot covered and let the rice absorb the water off the heat. Fluff the finished rice with a fork.

Peel and dice onion and garlic. Slice mushrooms. Roughly chop baby spinach. Pick coriander leaves, discarding stems. Slice chilli, discard seeds if you prefer less heat. Pat chicken dry and cut into bite sized pieces.

Add a drizzle of oil to a large deep sided pan over medium heat. Add onions and garlic and cook for 2 minutes. Add mushrooms and mild curry powder, stirring so all ingredients are coated with the curry powder, and cook for 2-3 minutes.

Add the chicken and cook for 5 minutes. Stir in spinach and cook for 2 minutes until spinach is slightly wilted.

Add stock, cream and ¹⁄₄ cup of water. Simmer until sauce thickens, about 3-4 minutes. Season with salt to taste.

Divide saag and rice between bowls. Garnish with yoghurt, chilli and coriander leaves. Enjoy!

In a pot, bring 1¹⁄₂ cup water to a boil. Stir in the rice. and cumin seeds. Cover with a lid and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Keep pot covered and let the rice absorb the water off the heat. Fluff the finished rice with a fork.

Peel and dice onion and garlic. Slice mushrooms. Roughly chop baby spinach. Pick coriander leaves, discarding stems. Slice chilli, discard seeds if you prefer less heat. Pat chicken dry and cut into bite sized pieces.

Add a drizzle of oil to a large deep sided pan over medium heat. Add onions and garlic and cook for 2 minutes. Add mushrooms and mild curry powder, stirring so all ingredients are coated with the curry powder, and cook for 2-3 minutes.

Add the chicken and cook for 5 minutes. Stir in spinach and cook for 2 minutes until spinach is slightly wilted.

Add stock, cream and ¹⁄₄ cup of water. Simmer until sauce thickens, about 3-4 minutes. Season with salt to taste.

Divide saag and rice between bowls. Garnish with yoghurt, chilli and coriander leaves. Enjoy!

In a pot, bring 1¹⁄₂ cup water to a boil. Stir in the rice. and cumin seeds. Cover with a lid and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Keep pot covered and let the rice absorb the water off the heat. Fluff the finished rice with a fork.

Peel and dice onion and garlic. Slice mushrooms. Roughly chop baby spinach. Pick coriander leaves, discarding stems. Slice chilli, discard seeds if you prefer less heat. Pat chicken dry and cut into bite sized pieces.

Add a drizzle of oil to a large deep sided pan over medium heat. Add onions and garlic and cook for 2 minutes. Add mushrooms and mild curry powder, stirring so all ingredients are coated with the curry powder, and cook for 2-3 minutes.

Add the chicken and cook for 5 minutes. Stir in spinach and cook for 2 minutes until spinach is slightly wilted.

Add stock, cream and ¹⁄₄ cup of water. Simmer until sauce thickens, about 3-4 minutes. Season with salt to taste.

Divide saag and rice between bowls. Garnish with yoghurt, chilli and coriander leaves. Enjoy!

In a pot, bring 1¹⁄₂ cup water to a boil. Stir in the rice. and cumin seeds. Cover with a lid and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Keep pot covered and let the rice absorb the water off the heat. Fluff the finished rice with a fork.

Peel and dice onion and garlic. Slice mushrooms. Roughly chop baby spinach. Pick coriander leaves, discarding stems. Slice chilli, discard seeds if you prefer less heat. Pat chicken dry and cut into bite sized pieces.

Add a drizzle of oil to a large deep sided pan over medium heat. Add onions and garlic and cook for 2 minutes. Add mushrooms and mild curry powder, stirring so all ingredients are coated with the curry powder, and cook for 2-3 minutes.

Add the chicken and cook for 5 minutes. Stir in spinach and cook for 2 minutes until spinach is slightly wilted.

Add stock, cream and ¹⁄₄ cup of water. Simmer until sauce thickens, about 3-4 minutes. Season with salt to taste.

Divide saag and rice between bowls. Garnish with yoghurt, chilli and coriander leaves. Enjoy!