I think we went a little overboard with the spinach in our home. I bought 2 bags of Spinach and my hubby also decided to buy more. But I am not complaining because Spinach is good for us. Today I made a delicious Palak Chicken Curry. This dish doesn’t take much effort and can be cooked literally in just a few minutes. It’s why I love it so much.
When it comes to cooking curries everybody has their own little methods and amount of spice they use. I personally think whatever you cook has to suit the individuals palate. I love cumin so I can add cumin to whatever I cook and it will taste great. But I also know people that hate cumin. So it’s why I say you can adjust your spices according to your taste. Play around until you get the balance right. Every time you cook an Indian dish you have the opportunity to adjust the amount of spices until you perfect a dish. The best way is maybe to write down your recipe so you can change it as you go along. That’s if it doesn’t turn out perfect the first time.
My pictures are not the prettiest for this dish. How do you make mushed up spinach look good. Well, at least it tastes good. I didn’t make my curry too hot. I am trying to stay away from hot food due to my health issues but you can make it hot if you prefer, it’s why I added chilli to my recipe. If I was cooking this dish for anyone else I would have added the chilli.
Although I added a bit of coconut cream to my Palak Chicken Curry, you can leave it out. But I think it tastes better with a little coconut cream or coconut milk. You can also add fresh cream if you prefer. This curry is amazing with some Naan Bread or Roti but rice will do too.
There’s not much instructions for this dish as it is so simple, even for a novice. But if you need any further help feel free to drop me a mail and I will gladly assist.
Hope you are all practicing social distancing and taking care of yourselves. Stay Safe!
Palak Chicken Curry
- 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
- 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
- You can leave out the coconut cream if you prefer or alternatively use some fresh cream. Either way it tastes great