Chicken Saagwala

Ingredients:

• 2 tbsp olive oil, divided
• 4 tsp curry powder
• 1 tsp ground coriander
• 1/2 tsp ground cumin
• 2 tbsp fresh ginger root,finely chopped
• 2 garlic cloves, finely minced
• 1 lb. boneless, skinless, chicken breast, cut into 1 1/2-inch cubes
• 2 large ripe tomatoes, seeded and chopped into 1/2-inch pieces
• 10 oz. spinach, baby leaves
• 1/2 tsp salt
• 1/4 cup water
• 2 tbsp fresh cilantro, chopped

Makes 4 Servings

1. 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.
2. Add remaining tablespoon of oil and chicken to skillet; stir to coat with spiced oil.
3. Add tomatoes to skillet; cover skillet and cook for 10 minutes. Uncover skillet and stir to combine.
4. Add spinach to skillet; cover and cook for 5 minutes more. Uncover skillet and stir to combine.
5. Add salt, water and cilantro to skillet; simmer for 1 minute. Yields about 1 1/2 heaping cups per serving.

WW POINTS VALUE 6 pts.

Note: This recipe appear on www.weightwatchers.com. It may not look appealing but it is spicy and delicious.  I think is a different but new and exciting way of making chicken and vegetables for dinner. Indian food is spicy and not really a mystery when you're cooking it. This is a deliciously spicy dish and I highly recommend serving a bland side dish such as rice or raita to cool off your taste buds.