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