Chicken & Spinach (Palak Chicken)
This is a recipe I have borrowed from a friend who is a very good cook, Palak chicken is a very popular recipe served in nearly every Asian restaurant and takeaway. There are many versions of the recipe however I have found this one the quickest to make and its absolutely delicious.
Ingredients:
1/2 Kilo boneless Chicken pieces (breast or thigh)
Spinach 1/2 Kilo (fresh or tinned)
Fresh coriander ( 1/2 bunch)
3 green chillies ( more if you want extra hot)
Ginger & Garlic paste 1 tsp each
Red chilli 1/2 tsp
Salt (to taste)
Turmeric powder 1/2 tsp
Cumin seeds 1tsp
Oil
Blend the spinach, coriander, green chillies and all the spices excluding the cumin seeds in a food processor.
In hot oil add the cumin seeds when they start to sizzle add the washed chicken pieces. Fry for 10 mins then add the spinach and spices that have been blended. cover and cook on a low heat. The dish is cooked when the oil separates from the spinach.
Spinach tends to soak oil up so a little extra oil may need to be added whilst cooking to enhance the colour of the dish. If you don't wish to add extra oil that's fine it will still taste delicious.
Palak Chicken can be eaten with naan bread or chappatti.
This is a recipe I have borrowed from a friend who is a very good cook, Palak chicken is a very popular recipe served in nearly every Asian restaurant and takeaway. There are many versions of the recipe however I have found this one the quickest to make and its absolutely delicious.
Ingredients:
1/2 Kilo boneless Chicken pieces (breast or thigh)
Spinach 1/2 Kilo (fresh or tinned)
Fresh coriander ( 1/2 bunch)
3 green chillies ( more if you want extra hot)
Ginger & Garlic paste 1 tsp each
Red chilli 1/2 tsp
Salt (to taste)
Turmeric powder 1/2 tsp
Cumin seeds 1tsp
Oil
Blend the spinach, coriander, green chillies and all the spices excluding the cumin seeds in a food processor.
In hot oil add the cumin seeds when they start to sizzle add the washed chicken pieces. Fry for 10 mins then add the spinach and spices that have been blended. cover and cook on a low heat. The dish is cooked when the oil separates from the spinach.
Spinach tends to soak oil up so a little extra oil may need to be added whilst cooking to enhance the colour of the dish. If you don't wish to add extra oil that's fine it will still taste delicious.
Palak Chicken can be eaten with naan bread or chappatti.
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