Palak Chicken Curry Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
This Palak Chicken Curry combines tender chicken pieces with fresh spinach and a blend of aromatic spices for a flavorful and nutritious dish.
Ingredients
Units
Scale
- 1 bunch spinach, chopped
- 1 lb (450 g) chicken, cut into pieces
- 2 tbsp (30 ml) oil
- 8 black peppercorns
- 2 bay leaves
- 8 cloves
- 5 green cardamom pods
- 2 onions, chopped
- 4 green chillies, chopped
- 8 garlic pods, chopped
- 1 inch ginger, chopped
- 2 tbsp cumin seeds
- Salt, to taste
- Water, as needed
Instructions
- Wash and finely shred the spinach, then set aside.
- Chop the onions, ginger, and garlic, and keep them aside.
- Heat oil in a thick-bottomed vessel over medium heat. Add the peppercorns, bay leaves, cloves, and cardamom pods. Sauté for about a minute until fragrant.
- Add the chopped onions, green chillies, garlic, and ginger. Cook for 8-10 minutes, stirring occasionally, until the onions are soft and translucent.
- Add the cumin seeds and sauté for another minute.
- Add the chicken pieces and cook for 5-7 minutes, stirring frequently, until the chicken is browned on all sides.
- Add the chopped spinach and salt to taste. Stir well to combine.
- Add a little water if necessary to prevent sticking, then cover and cook for 10-15 minutes on low heat until the chicken is cooked through and the spinach is wilted.
- Check seasoning and adjust salt if needed. Serve hot with rice or bread.
Notes
- For a milder curry, reduce the number of green chillies.
- This dish pairs well with steamed basmati rice or naan bread.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- Reheat gently on the stove before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3
- Sodium: 600
- Fat: 20
- Carbohydrates: 12
- Fiber: 4
- Protein: 30
- Cholesterol: 75
If You Liked This Recipe, You’ll Love These
- Quick Chicken Curry
- Chicken Khao Soi: Curry Noodle Soup
- Malaysian Potato and Chicken Curry
- Kolkata-Style Spicy Chili Chicken
Frequently Asked Questions
Why are the whole spices added to the oil before the onions?
Heating the peppercorns, bay leaves, cloves, and cardamom pods in oil for about a minute before adding the onions blooms their essential oils, releasing deeper aroma and flavor into the base of the curry.
How can I make this curry milder?
The notes say to reduce the number of green chillies to lower the heat. The recipe uses 4 chopped green chillies by default, so cutting back to 1 or 2 will result in a noticeably milder dish.
I like your chicken palak looks delicious and yammy.