Try this North Indian Spinach Chicken recipe, or contribute your own.
Suggest a better description1. In 6-8 quart pot, heat oil over medium heat and add fenugreek seeds. Sizzle quick. Then immediately ass onion, mushrooms. Stir often, cook until lightly browned - 5-7 minutes.
2. Mince garlic and ginger.
3. Add ginger, garlic, tumeric, caynee, coriander, cumin, salt. Sizzle a few seconds. Add chicken for 3 minutes or until no longer pink.
4. Add tomato, simmer covered 8 minutes.
5. Stir in spinach, summer covered until wilted - 3 miutes. Stir in pot about one cup chopped cilantro and lemon juice.
6. Serve with basmati rice, plain yogurt, chopped cucumber, onion salad.
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Serving Size: 1 Serving (1768g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1462 | ||
Calories from Fat: 640 (44%) | ||
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Amt Per Serving | % DV | |
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Total Fat 71.1g | 95 % | |
Saturated Fat 10.3g | 52 % | |
Monounsaturated Fat 34.9g | ||
Polyunsanturated Fat 19.4g | ||
Cholesterol 564.7mg | 174 % | |
Sodium 5621.3mg | 194 % | |
Potassium 5775.4mg | 152 % | |
Total Carbohydrate 53.5g | 16 % | |
Dietary Fiber 16.1g | 64 % | |
Sugars, other 37.4g | ||
Protein 156.1g | 223 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1462
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