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Chicken Saag Aloo with Rice and Peas
Chicken thighs, tender potatoes, spinach and peas with mild spices, ginger, garlic, lemon and separately cooked basmati rice.
Recipe times, servings, calories and nutrition notes are estimates for planning. They are not medical or dietary advice. Check food is cooked safely and adjust recipes for your household's needs.
Nutrition
Estimated nutrition per serving
| Typical values | per serving |
|---|---|
| Energy | 605 kcal |
| Protein | 44g |
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Prepare ingredients
For more than four servings, repeat separate batches of no more than four. Divide every displayed ingredient and measured method total between batches. Keep pan dimensions, food thickness and per-batch times fixed; allow extra elapsed time. Cut chicken into 2cm pieces and potatoes into 1.5cm cubes. Finely chop onion, crush garlic and grate peeled ginger. Chop coriander stems and leaves separately. Rinse rice. Measure 2g lemon zest and 15ml juice; cut remaining fruit into wedges.