Palak Chicken Curry
Flavor-filled Indian Spinach and Chicken Curry
Servings: 4
Ingredients
- 2 chicken breasts cut into cubes
- 250 gram spinach
- 1 tbsp butter ghee or vegetable oil
- 1 bay leaf
- 1 piece cinnamon stick
- 3 cardamom pods
- 1/2 tsp cumin seeds
- 1 onion finely chopped
- 1 tsp ginger/garlic paste
- 1/2 tsp turmeric
- 2 tsp ground coriander
- 2 tsp kashmiri chilli powder
- 2 green chillies (optional)
- 1 large clove garlic
- 1 tsp garam masala
- 1 tomato blanched and grated
- 1/4 cup coconut cream
- salt
Instructions
- Wash and chop the spinach in a colander. Boil a full kettle of water and pour it over the spinach so it wilts. Drain all the water and blend the spinach, garlic and chillies until smooth. Set aside
- Heat the butter ghee. Add the cinnamon stick, bay leaf and cardamoms. Fry until fragrant. Add cumin seeds and fry until it bursts
- Add onion and saute until translucent. Add ginger/garlic paste and fry for a minute
- Add the chilli powder, turmeric, garam masala, coriander and fry for a minute. Add tomato and a few drops of water. Simmer until the tomato is cooked, about 5 minutes
- Add the spinach and coconut cream and cook for a few minutes until it thickens
- Add the cubed chicken, season with salt and cook until it turns white, about 4-5 minutes. Do not over cook as the chicken will be chewy.
- Serve with Indian bread or rice
Notes
- You can leave out the coconut cream if you prefer or alternatively use some fresh cream. Either way it tastes great