Palak Chicken
This palak chicken is made with tender pieces of chicken and spinach simmer in an onion-tomato masala. Serve with homemade chapatti for a quick and easy dinner.
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Servings: 5 servings
Calories: 340kcal
Ingredients
- 50 ml Vegetable Oil
- 500 g Spinach finely chopped
- 400 g Chicken
- 1 tsp Chilli Flakes
- 1 tsp Cumin Seeds
- 3 cloves Garlic crushed
- 2 Onions finely diced
- 2 Tomatoes chopped
- 1 tsp Salt
- 1 tsp Chilli Powder
- 1 tsp Turmeric Powder
- ½ tsp Coriander Powder
- 1 tsp Dried Fenugreek
- 1 Jalapeño Chilli sliced
- Coriander finely chopped
Instructions
- In a large pot heat up the vegetable oil on medium heat until hot
- Add the chilli flakes and cumin seeds then sauté for 1 minute until fragrant – be careful not to burn the seeds
- Add the crushed garlic cloves then sauté for a further minute
- Add the finely diced onions and salt then cook for 4-5 minutes until the onions are slightly softened – adding the salt with the onions helps to bring the moisture out of the onion to allow them to cook down and brown more evenly without burning the onions
- Add the chopped tomatoes then cook for 3-4 minutes, stirring occasionally, until the tomatoes soften
- As the tomatoes are cooking finely chop the spinach then add into the pan before covering and cooking for 5-7 minutes
- Add the chilli powder, turmeric powder, coriander powder and the dried fenugreek leaves then cook the spices for 6-8 minutes adding a few tablespoons of water to prevent the spices from burning
- Add the chicken into the pan and gently mix the spices into the chicken before covering with a lid and cooking for 15-20 minutes until the chicken has almost cooked through
- Add the finely chopped green chili and cook for another 3-4 minutes
- Add the chopped coriander then cook for 1 minute until the oil has separated – the oil has separated when there are small bubbles appearing andthe oil has formed a thin layer on top
- Your chicken palak is ready!
Video
Nutrition
Calories: 340kcal