Spinach (Palak ) Chicken Curry
To be honest, we eat more fresh spinach, in salads and very rarely when I cook it - I was not used to this taste of boiled spinach and it was a bit difficult to go to us. It is one of the best combinations - tasty, healthy and you will surely enjoy your family with it.
Ever since I discovered this Indian spinach chicken curry, I have repeated it about 3 times and every time there is nothing left on the plates. Now the frozen spinach reserves are mandatory, it is more convenient to use, especially in winter.
Palak Murgh (as it is called in Indian) is a very popular food in Indian restaurants, even this recipe is from an Indian chef's book, little adapted to European tastes.
So, I forgot - the best serving is of course with basmati rice, but you can also eat it as such, or with potatoes / pasta / cuouscous, etc.
Prepare all the ingredients in advance:
- Cut the onion into cubes, grind the garlic, grind the ginger into small pieces, cut the pepper into pieces.
- Cut the chicken into small pieces.
- Prepare the spices on a plate.
And now we begin the cooking process.
Heat the oil well in a pan, add the onion and garlic - cook for 2-3 minutes.
Then add the chicken, stir periodically and cook for about 7-10 minutes.
Add the peppers, ginger, turmeric, paprika, cumin and coriander to the chicken - stir and leave for 2-3 minutes.
Then put the frozen spinach cubes - it is often recommended to defrost it and pass it well (to be like a sauce), I don't pass it anymore, I put it so directly.
If you have fresh spinach - wash it, scald it and pass it well - then add it to the food.
The spinach will thaw and the food starts to boil - leave on medium heat-slowly for another 10 minutes - don't forget to stir periodically.
After this time, add salt to taste, liquid cream and optionally a tablespoon of butter. Stir and simmer for another 5 minutes.
And ready, enjoy - I assure you you will forget about the bread - especially if you serve it with some indian lemon rice.
Good appetite!
