I haven’t been a big fan of Spinach, either in salad or as curries since childhood, and my hubby also somehow falls into the same category. But because of its high nutrient value especially in the Iron content, I make it a point to regularly prepare and serve spinach in different forms each time. Out of all those, this curry is most loved by everyone in my house and gets finished in a jiffy. So, I thought of sharing it here with you all.
Palak Murgh – Chicken with Spinach curry
It is a simple curry which can be prepared very quickly and I love to enjoy it with Parathas, but I also sometimes, like today, like to have it with Basmati Chawal and Khatti Dal. Spinach is very good for health, especially for anaemic girls, and it combination with boneless breast pieces of Chicken makes it all the more nutritious.
Well, Speaking of Girls. I recently watched the movie ‘Chak De‘ with my miya and I enjoyed every bit of it. It is very beautifully directed, and I never felt bored for a single minute. For all those of you who haven’t yet seen that movie, go watch it!
Here goes the Recipe, Enjoy.
Palak Murgh – Chicken With Spinach curry
Boneless Chicken Pieces – 250 gms, cut into 2 cm cubes (you can also use chicken meat with bone)
Black Cumin Seeds – 1/2 tsp
Dried Red chillies – 2, eacg split in half and seeds shaken out
Fresh or Frozen Chopped Spinach – 300 gms
Onions – 1, large, thinly sliced
Garam Masala – 1 tsp
Red chilli powder – 1 /4 tsp
Salt – 2 tsp
Turmeric – 1/2 tsp
Tomato Paste – 1 tbsp
Canola Oil – 1 tbsp
Ginger Garlic Paste – 1 1/3 tsp
Pour oil into a heavy bottomed pan at medium heat and throw in the black cumin seeds and the dried red chillies. Once they start to splutter, add the sliced onions and stir fry until lightly browned. Add the ginger-garlic paste and mix well. Fry for 3 more minutes. Now add the chicken pieces and stir fry them gently until opaque and no longer pink. Add the frozen spinach and a cup of water and close the lid. Let it cook on low heat for 5 minutes. Later, open the lid and add the garam masala, red chilli powder, salt, turmeric. Mix well. Drop in the tomato paste and mix well (you can also add 1 large chopped red tomato instead of the paste). Pour in another cup of water and let it cook for another 8 minutes, stirring it occasionally. Once the chicken is done, and you get the consistency you like, remove from heat and serve hot immediately.