I’m a big spinach eater and always thinking of ways to add more in my diet. Chicken and spinach make a incredible pair! You get your protein fix as well as all the spinach goodness. That’s the kind of meal I’m looking for. Here’s a yummilicious chicken spinach curry which goes great with naan or plain rice. Hope you give it a try π
Time:
- Prep time – 30 minutes
- Cook time – 20 minutes
Ingredients:
- Palak β 1 Large Bunch
- Chicken Drumsticks β 500g
- Large Red Onion (Finely Chopped) β 1
- Garlic (Finely Chopped) β 1 tsp
- Kashmiri Red Chilli Powder β 1 tsp
- Coriander Powder β 1 tsp
- Cumin Powder β 1/2 tsp
- Turmeric Powder β 1/4 tsp
- Garam masala β 1 tsp
- Kasuri methi β 1 tsp
- Asafoetida β a pinch
- Tomato paste β 1 tbsp (heaping)
- Milk (I use 2%) β 1 cup
- Heavy Cream – 1 tbsp
- Oil – 3 tbsp
- Salt β 1 tsp
Method:
- Boil water in a pot and blanch spinach for 5 minutes until the spinach has wilted
- Puree the blanched spinach in a blender to get a thick spinach puree. Set aside
- Next heat a pot of water. Add the chicken drumsticks, a splash of olive oil and a pinch of salt. Turn the heat down to medium and let the chicken cook in the water for 20 minutes
- In another pot, heat the oil. Add the cumin powder and onions. Saute until the onions turn brown
- Add the masalas and saute well. Mix for 2 minutes
- Add the tomato paste and garlic. Mix for 2 minutes until well combined
- Add the pureed spinach and salt. Mix for 3 minutes
- Add the milk and kasuri methi. Mix until well combined
- Meanwhile, drain water from the chicken pot. And keep the chicken ready
- Add the chicken and mix into the spinach gravy. Let it cook for 2 minutes
- Put in a serving dish and pour the heavy cream in the center
- Serve warm with rotis π