Saag Gohst

Saag Gohst

 

We were invited out for tea last night by our best Bucasia mates who are not Keto. Through the day we were discussing food and one of their favourite dishes they have quite regularly came up trumps for Keto! With them being fans of chillies, curries etc. I must admit I was a wee bit worried as to whether we would be able to handle the heat! Alas, not to worry our friends took good care of us and made it mild enough for us to give it a test run, as it turns out we both reckon we could handle it heated up a notch so, if you guys want to make this delicious recipe, go for it with regards to the heat!

There are a few variations of this recipe, I am using the one I ate last night. It is keto friendly, we had the Chicken Saag variation on it’s own, however, you could definitely have this dish with some cauliflower rice which I’m sure when I make it I will include the side of cauli rice. We will try this recipe with our Snake Valley venison also.

The total carbs in the chicken recipe is 10g – lamb recipe total carbs = 7.7

nutritions facts chicken saag

Ingredients:

  • 1kg Chicken cubed
  • 1 to 2 tablespoons Virgin Organic Coconut Oil (or if you prefer Olive Oil)
  • 1 full bunch of fresh organic spinach
  • 1 can chopped tomato
  • 1 Onion chopped
  • 2″ fresh ginger chopped
  • 3 – 4 cloves garlic crushed
  • 1 “Birdseye” chilli (seed left in, take out if you want milder) chopped
  • 2 teaspoons cumin powder
  • 2 teaspoons coriander powder
  • 1 teaspoon Garam Masala
  • 1 teaspoon tumeric
  • 1/2 to 1 teaspoon ground Cardamom
  • Salt and Pepper to taste
  • 4 tablespoons Greek Yoghurt  (we use Tasmanian Tamar Valley brand)
  • 1/2 lemon
  • 1/2 bunch of Coriander

 

Instructions:

  1. Fry your onion, ginger, chilli, garlic and herbs in a tablespoon of Coconut oil or Olive Oil, put this to one side, using the same pan, fry your chicken in another tablespoon of the oil, brown the chicken.
  2. Blanch Spinach and puree, add this to the chicken along with the can of chopped tomato, onion, ginger, chilli, garlic and herb mixture that you have set aside.
  3. Cook down with the lid not quite fully closed.
  4. When you are about to serve, add in the Garam Masala, stir in.
  5. Add and stir through the lemon juice.
  6. Add in the yoghurt and gently fold in just enough that you are able to see the creaminess of the yoghurt.
  7. Sprinkle the fresh coriander on top and serve either on it’s own or with a serving of cauliflower rice.
  8. Enjoy!

NOTE: The “Nutrition Facts” are without the cauliflower rice so be sure to calculate that into your macro’s if you add it to the recipe!


 

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