.

Chicken Palak
This is an authentic Indian dish for palak (spinach) chicken.  Popeye would love this dish!  This is nutrient rich and low in fat, a delicious healthy meal.
Serves 4
Prep and Cooking time: 1 hour 10 mins
Ingredients
250g fresh spinach leaves
1 tbsp ghee or unsalted butter
2 bay leaves
3 cloves
8 peppercorns
1 cinnamon stick
1 tsp cumin seeds
1 large onion, peeled and finely sliced
2 garlic cloves, peeled and crushed
2cm ginger, peeled and grated
2 green chillies, deseeded and finely chopped
1 tsp hot chilli powder
½ tsp ground turmeric
1 tsp ground coriander
2 large tomatoes, skinned and roughly chopped
500g boneless & skinless chicken thighs, cut into bite sized pieces & seasoned with
salt and pepper
½ tsp garam masala
Method
1.    Place the spinach in a bowl and sprinkle with salt, add boiling water and leave for 2-3 minutes. Drain well.  Place half of the spinach into a food processor and blend to a smooth puree.  Finely chop the remaining spinach and set aside.
2.    Place a large non-stick pan or wok over a low heat, add the ghee or butter and cook until it turns to a light brown colour, do not let it burn.  Add the bay leaves, cloves, black peppercorns, cinnamon and cumin seeds and fry for a minute. 
3.    Add the sliced onion and increase the heat to medium fry for 6-8 minutes stirring occasionally until the onion is light golden brown.  Add the garlic, ginger and green chillies to the pan and fry for 2 minutes then add the chilli powder, turmeric and coriander.  Fry for a further 30 seconds and then stir in the chopped tomatoes.  Cook for a further 8-10 minutes.
4.    Add the chicken and mix well.  Cook for 5 minutes then reduces the heat and cover the pan with a lid.  Simmer gently for 30 minutes until the chicken is tender, add water if the pan is too dry. 
5.     Add the pureed and chopped spinach and the garam masala to the pan and stir well.  Re-cover and cook for another 8-10 minutes.  Serve immediately with warm flatbreads or basmati rice.

* Cutlery –  Sophie Conran Rivelin for Arthur Price

.

DISCLAIMER: This image is provided only for personal use. If you found any images copyrighted to yours, please contact us and we will remove it. We don't intend to display any copyright protected images.

Leave a Reply

Walnut Crusted Chicken Breast – It’s all About the Nut Glue

I almost never order a nut-crusted entrée in a restaurant, since they usually use a sugary glaze to hold them on, and/or feature a too sweet nut, like pecan, or macadamia. That’s not an issue here; since we’re going with buttery, subtly bitter walnuts, held on with a very savory […]

Cheddar, Potato & SPAM® Soup

Cheddar, Potato & SPAM® Soup A hearty, comforting and autumnal warming soup!  Perfect soup for all the family!  SPAM® Chopped Pork and Ham is the perfect quick and easy meat for a soup.  Serves 4-6 Prep time:  5 minutes Cooking time: 20 minutes Ingredients 450g potatoes, peeled & diced 150g carrots, […]

5-Minute Fisherman’s Stew – Give or Take

Of course this Fisherman’s Stew takes more than five minutes to make, and I’m actually referring to the approximate cooking time once the seafood hits the pan, but as they say, it’s only false advertising if someone else does it. Besides, one taste and I’m sure you’ll forgive any temporal […]

Pear Clafoutis – Almost as Good as it Looks

It sounds odd to say that a recipe’s biggest problem is that it looks too good, but that’s sort of the case with this pear clafoutis. Through no fault of its own, this crust-less, custard fruit tart looks a lot sweeter, and richer than it actually is. So, please be […]

Bloody Mary Burrata – An Experiment in Liquefying Salads

I don’t think there’s actually a difference between a liquid salad, and a cold vegetable soup, but if there is, I’d like this Bloody Mary Burrata recipe to be considered the former. Especially since I already posted a gazpacho this summer. But regardless of what you call this strange hybrid, […]

Crispy Butcher’s Nuggets – Parts is Parts

While our homemade butcher’s nuggets won’t feature the same diversity of meat parts as the butcher shop, at least they won’t feature the same diversity of meat parts. Seriously, those folks will put anything into a sausage or meatball. All kidding aside, these crispy fried meatballs will have you wondering […]

Skippy® Peanut Butter & Jelly Pancakes

Skippy® Peanut Butter & Jelly Pancakes These light and fluffy peanut butter pancakes drizzled with peanut butter and jelly taste absolutely delicious.  The favourite, classic sandwich turned into the tastiest breakfast treat! Serves 4 Prep time:  10 minutes Cooking time: 20 minutes Ingredients For the pancakes 200g plain flour 30g caster […]

All About Walnut Oil from La Tourangelle

La Tourangelle is a family-owned company that produces outstanding nut and seed oils, with heritage in the Loire Valley of France, an area known for nut oils. Their toasted sesame, roasted walnut, roasted peanut and roasted pistachio oils are all award winners. The company began in 2002 in Woodland, California […]

Chef John is On Vacation and More

That’s right! I’m on vacation for the rest of the week, and the beginning of the next, which usually means a lot of rest and relaxation, but not this time. That’s because Michele and I are going to be working harder than ever on a major, top secret personal project. […]

Chorizo, Red Pepper & Stilton Quiche

Chorizo, Red Pepper & Stilton Quiche This quiche is so easy to make and always goes down well, delicious served hot or cold. If blue cheese doesn’t take your fancy then you can use cheddar or any other hard cheese. Serves 8 Prep time:  10 minutes, Cooking time: 45-50 minutes Ingredients 225g […]