Thursday, August 8, 2013

Spinach/Palak chicken (Serves 4)

Spinach/Palak chicken


1. Chicken (preferably boned) 1 lb or 1/2 kg, cut to medium pieces
2. Spinach/Palak 1 cup, chopped
    Ginger garlic paste 1 TBSP
    Green chilly 3 small, chopped
    Fennel seeds ½ tsp
    Grated coconut ½ cup
    Cilantro/coriander leaves ¼ cup, chopped
3. Black pepper powder ½ tsp
4. Salt as needed
5. Olive oil 1 TBSP + ½ tsp


  • Wash and clean the chicken well and cut to medium size pieces. Add salt and black pepper powder, mix well and set aside for 15 minutes.
  • Heat a nonstick pan at medium heat. Add ½ tsp olive oil and sauté the spinach/palak until leaves are completely wilt. Next add rest of the ingredients numbered 2 and saute for 2 minutes. Switch off flame and once cooled grind into a smooth paste.
  • Now heat 1 TBSP olive oil in a deep bottomed pan and add the chicken pieces in a single layer. Cook covered until the meat turns to white color, mixing occasionally around 5 minutes.
  • Add the ground paste and mix well. Add ½ cup water and cook covered for 5 minutes.
  • Open lid and cook the chicken until dry (took me around 15 minutes at medium flame.). Adjust salt if needed.
  • Enjoy this delicious Spinach/Palak chicken with any kind of rice or rotis…

Notes: If you prefer a gravy based curry, add 1 cup water instead of 1/2 cup in step 4 and cook till a thick gravy consistency.

Spinach/palak chicken



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