Slow Cooker Chicken Saag
2x the delicious servings!
We all know the slow cooker is a game-changer for big-batch, make-ahead, easy-peasy meals. Case in point? This savory, Indian-inspired chicken and spinach curry that’s jam-packed with ginger, onion, garlic, and warming garam masala spice blend, and swirled with crème fraîche for an extra-luscious texture. Serve it over a bowl of fluffy rice with a bright squeeze of fresh lemon juice, and watch your hungry crowd devour it—or save it for yourself and eat like a royal all week long!
This recipe is double the typical servings, providing 4 servings and 8 servings for a 2 person and 4 person box respectively.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 thumb
Ginger
2 clove
Garlic
1 unit
Onion
1 unit
Lemon
2 unit
Tomato Paste
2 tablespoon
Cornstarch
20 ounce
Chicken Cutlets
1 teaspoon
Cumin
1 teaspoon
Turmeric
1 teaspoon
Garam Masala
3 unit
Chicken Stock Concentrate
5 ounce
Spinach
1.5 cup
White Rice
6 tablespoon
Crème Fraîche
(Contains Milk)
Not included in your delivery
Salt
Pepper
2 teaspoon
Sugar
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • Peel and mince or grate ginger. Peel and mince or grate garlic. Halve, peel, and thinly slice onion. Quarter lemon. Place lemon wedges in a small bowl and cover with plastic wrap; refrigerate until ready to serve.
• In a medium microwave-safe bowl, whisk together tomato paste, cornstarch, and ¼ cup water (½ cup for 8 servings). Microwave until warmed through, 30 seconds.
• Pat chicken* dry with paper towels; cut into 1-inch pieces. Season with half the cumin, half the turmeric, half the garam masala, salt, and pepper. • Place chicken in an even layer in a 5-to 6-quart slow cooker. Add stock concentrates, tomato mixture, ginger, garlic, onion, remaining cumin, remaining turmeric, remaining garam masala, and 2 tsp sugar (4 tsp for 8 servings); stir to combine. • Cover and cook on high until chicken is cooked through and veggies are tender, 1½ hours (you’ll add more to the slow cooker then).
• Gently tear spinach with your hands and add to slow cooker; stir to combine. • Cover slow cooker; cook on high until spinach is wilted, 25-30 minutes.
• While spinach cooks, in a large pot, combine rice, 2¼ cups water (4¼ cups for 8 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.
• Stir crème fraîche into chicken saag until combined. • Divide rice between shallow bowls and top with chicken saag. Serve with lemon wedges on the side.
Chicken is fully cooked when internal temperature reaches 165°.
