Chicken Palak
Recipe
Intro
Chicken and Palak, the perfect combination. I have been eating chicken palak from when I was a young child and it’s one of my favourite things to eat.
It is a classic Pakistani dish cooked with chicken and spinach and with spices. It can be served as a main course or a side dish with rice or chapatis.
Prep Time
10 Min
Cook Time
1 hr
Serving
4-5
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What you need
- 500g chicken
- 300g chopped spinach
- 1 large onion thinly sliced
- 2 tomatoes chopped
- 6 cloves garlic crushed
- 1/2 inch ginger crushed
- 2 green chillies (optional)
- 1 tsp chilli powder
- 1 tsp coriander powder
- 1 tsp cumin seeds
- 1 tsp cumin powder
- 1/2 tsp turmeric powder
- 1 tsp salt
- Oil for cooking
Getting it done
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Step-1
Heat the oil in a pot and add the thinly sliced onions to it. Cook the onions for a few minutes until soft and light golden brown in colour.
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Step-2
Add crushed garlic and ginger and cook for 1-2 mins.
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Step-3
Add the chopped tomatoes and fry for a few minutes.
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Step-4
Add a splash of hot water, cover and cook for a few minutes until the mixture is soft and mushy.
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Step-5
Whilst that is cooking get the spices ready.
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Step-6
Remove the lid and fry for a few mins until the water has dried.
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Step-7
Now add all the spices and cook for a further 2 mins.
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Step-8
Add the chicken to the mixture and cook for 10 mins until chicken is half cooked.
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Step-9
Add the spinach and green chillies to the pot and cover and cook for 1 minute. Take the lid off and the spinach will have wilted.
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Step-10
Cook for 15-20 mins on a medium heat until the spinach has darkened in colour, the chicken is cooked and the oil has separated.
Tips
- Serve with hot chapattis or naan bread.
- (Cooking times may vary depending on size of chicken used)
-
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