Palak Chicken - Indian Chicken Spinach Curry - Palak Chicken is a popular Indian dish where Chicken is cooked with Spinach in a Onion and Tomato curry base until it becomes tender. It is delicious served with Chappati or Naan. This indian spinach chicken curry is popular all all the world and is served in many Indian Restaurants and is a great way to use up leftover spinach.
Heat Oil and add the Onion. Cook till golden brown.
Stir in Garlic, Ginger and Green Chilli. Saute for 2-3 minutes.
Pour in Tomatoes. Cook on high for a 2-3 minutes, then turn the heat down and cook covered on low for 5 minutes.
Stir in the Coriander Powder, Cumin Powder, Red Chilli Powder, Turmeric Powder, Dry Fenugreek, Garam Masala and Salt. Then cook for 2 minutes.
Add chopped Chicken and cook covered for 12-16 minutes.
Stir in Spinach and cook covered on low to get rid of excess water for 5 - 7 minutes. Stir regularly.
Serve with a squeeze of Lemon Juice and with Chapattis or Rice.
Notes
how to use bone-in chicken
I tend to use Chicken Breast in this recipe in this Chicken Spinach Curry.Some prefer Chicken with bone in and if you would like yo use that, this is how to do that. Use either Chicken Thighs or Chicken Drumsticks or both.After the tomatoes and ground Spices are cooked, add chicken pieces. Stir to seal and cook over medium high for 10 minutes.Turn the heat right down.Place the lid on and cook for 25 minutes.Then add the spinach and cook on a low heat for a further 5 minutes with the lid on.Add a splash of Cream and stir through.
Variations
This recipe is easily adaptable. Here are some ideas:Use Bone in Chicken for a richer flavour.Blanch and puree the Spinach.Add Whole Spices at the beginning for an aromatic curry.You can adjust the amount of Spinach. Use more or less according to your taste.
How to make ahead + Storage
You can make this recipe in advance up to 2 days if you want to. Store in an airtight container.Keep it covered in the Fridge.You may need to add a splash of water when reheating on the hob or in the microwave.