Palak (Spinach) Chicken Curry

My mom has been out of the country for a few weeks now, and the younger bro & I have desperately been missing Mama’s cooking. Even though it wouldn’t come remotely close to the magic she puts in it, I thought I would get her recipe for one of my favourite dishes she makes and try my hand at it. Something about the combination of succulent chicken in a silky spinach gravy is just so comforting to me. This is also the perfect way to sneak in some greens for those who are fussy over the taste. Serve it over rice or with some homemade naan.

Palak Chicken
[Serves 4]

300g frozen spinach, thawed
2 tbsp oil
1 medium onion, finely diced
4-5 cardamom pods (lightly crush with fingers)
1/4 tsp turmeric powder
1 tbsp chili powder (adjust depending on your spice preference)
Salt, to taste
12oz boneless chicken, cubed
4 cloves garlic, minced
1/2 tbsp minced ginger
1/4 cup tomato paste

1. In a small pot, boil the thawed spinach with a little water for 10-15 minutes, stirring occasionally
2. Using a blender, purée the cooked spinach and set aside
3. In a medium saucepan, heat the oil on medium-high heat
4. Add onions and cook until translucent
5. Add cardamom pods, turmeric, chili powder and salt. Stir well
6. Add chicken, garlic, ginger and cook, stirring occasionally, until chicken is no longer pink
7. Add tomato paste, and cook for about 5 minutes or until oil starts to separate
8. Reduce heat and add the puréed spinach
9. Cover and let simmer for 10-15 minutes
10. Garnish with coriander and green chilies



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