Spinach (Palak) Chicken Curry
Honestly, we usually prefer fresh spinach in salads, and rarely cook it, as boiled spinach was not a familiar taste. However, this dish is a fantastic blend of flavors, delicious, healthy, and sure to please your family.
Since discovering this Indian spinach chicken curry, I've made it about three times, and each time, there are no leftovers. Now, having frozen spinach on hand is a must, especially in winter, for its convenience.
Palak Murgh, as it's known in Indian cuisine, is a popular dish in Indian restaurants. This recipe, sourced from an Indian chef's cookbook, has been slightly adapted for European tastes.
Don't forget—the best way to serve this curry is with basmati rice, though it's also delightful with potatoes, pasta, or couscous.
Prepare all the ingredients in advance:
- Dice the onion, mince the garlic, shred the ginger into small pieces, and chop the pepper.
- Cut the chicken into small pieces.
- Arrange the spices on a plate.
Begin the cooking process.
Heat the oil well in a pan, add the onion and garlic, and cook for 2-3 minutes.
Add the chicken, stir occasionally and cook for about 7-10 minutes.
Add the peppers, ginger, turmeric, paprika, cumin, and coriander to the chicken. Stir and cook for 2-3 minutes.
Add the frozen spinach cubes. While some recommend defrosting and blending it into a sauce-like consistency, I skip this step and add it directly. If using fresh spinach, wash, blanch, and blend before adding.
As the spinach thaws, let the dish simmer on medium-low heat for another 10 minutes, stirring occasionally. Add salt to taste, cream, and optionally, a tablespoon of butter. Stir and simmer for another 5 minutes.
