Tastenexa
All recipes
Pakistani
Palak Chicken - Spinach & Chicken Curry
45 min total15 prep30 cook3 servings
ClassicFlexitarianLow-CarbContains dairy
Palak Chicken - Spinach & Chicken Curry is a Pakistani recipe adapted from Fatima Cooks. In a pot, heat the ghee and once hot, add the onions, garlic and ginger and fry till brown
Ingredients
dairy
- 8 tbspghee
- 2 tspbutter
produce
- 1 mediumonion (finely sliced)
- 2 tbspfreshly minced garlic
- 1 tbspfreshly minced ginger
- 14 cupfresh spinach, chopped finely
- 1 tspcoriander seeds
- 0.5 tspred chilli powder (or to taste)
meat
- 1.5lb chicken (bone in)
pantry
- 1black cardamom
- 3green cardamom pods
- 1 tspcumin seeds
- 1inch long piece cinnamon
- 1 tspsalt (or to taste)
- 0.5 tspturmeric
- 1 tbspdried fenugreek leaves (kasoori methi)
Steps
- In a pot, heat the ghee and once hot, add the onions, garlic and ginger and fry till brown
- Whilst the onions are frying, take the black and green cardamoms, coriander seeds, cumin seeds and cinnamon and grind this to a fine powder
- Once the onions have browned, add the chicken.
- Fry till the chicken is no longer pink
- Add in the spinach, the spice powder we ground, the salt, red chilli powder, dried fenugreek and turmeric.
- Mix in and then turn the flame to low, cover and cook for 20 minutes.
- Uncover and turn the flame to a medium heat (or high, if you have a lot of water left).
- Dry out the curry, stirring often to make sure it doesn't burn.
- Continue to dry out the curry, sauteing it till most of the water has dried out and the spinach begins to cling onto the chicken pieces.
- When plating the curry out, drizzle 2tsp of melted butter over, or place a small dollop of it in the middle.
- Serve with warm chapatti or rice.
Tips
- Recipe Source: Fatima Cooks
Source: Fatima Cooks
