Murghi Aur Palak (Chicken and Spinach) Curry Recipe - Serves 6

Murghi Aur Palak (Chicken and Spinach) Curry Recipe

364 calories each serving (562 calories if eating with rice)

Taste Rating = 9     Heat Rating = Medium Hot



Ingredients

1 teaspoon (5ml) ground turmeric
1 teaspoon (5ml) ground fennel
1 teaspoon (5ml) ground coriander
1 teaspoon (5ml) chilli powder
3 tablespoons (45ml) water
4 tablespoons (60ml) unsweetened natural yogurt
1/2 teaspoon (2.5ml) garam masala
4 tablespoons cooking oil
2 medium onions, peeled and finely chopped
2.5cm (1 inch) piece of fresh ginger root, peeled and grated
3 cloves of garlic, peeled and crushed
1KG (2 lbs) skinless chicken thighs
1 teaspoon (5ml) salt
6 tablespoons (90ml or 3 fl oz) warm water
4 teaspoons (20ml) butter
2 cloves of garlic, peeled and finely chopped
6 curry leaves
1/2 teaspoon (2.5ml) cumin seeds
1/2 teaspoon (2.5ml) fennel seeds
2 dried chillies, crushed
450g (1 lb) fresh spinach (washed trimmed and coarsely chopped)


Method

Mix the ground turmeric, ground fennel, ground coriander, chilli powder and the water into a paste in a small bowl and set aside
Mix the yogurt and garam masala in a small bowl and set aside
Heat the oil over a medium to high heat in a large frying pan or saucepan (you need one with a lid)
Fry/saute the onion, ginger and 3 cloves of garlic for 8 minutes until the onion is cooked, stirring/turning often
Reduce the heat to low, add the spice paste that you made earlier, mix well and stir-fry for 5 minutes
Add 2 tablespoons (30ml) of water, mix well and fry/saute for 2 minutes
Raise the heat to medium, add the chicken thighs and fry/saute for 4 minutes
Add the salt and warm water, mix well, bring to the boil, reduce the heat to a good simmer, cover and cook for 15 minutes, stirring a couple of times
Set aside the chicken mixture when it is cooked
Melt the butter in a large saucepan over a medium heat
Add the chopped garlic, curry leaves, cumin seeds, fennel seeds and crushed chillies to the melted butter, mix well and stir for 1 minute
Add the fresh spinach to the saucepan, stir well and cook for 5 minutes, stirring often
Add the cooked spinach to the cooked chicken, mix well, bring to the boil, reduce the heat to a good simmer, cover and cook for 20 minutes, stirring now and again
Add the yogurt and garam masla mixture that you made earlier, mix well, adjust the heat to get a good simmer and cook uncovered for 8 minutes, stirring often
Serve hot on rice

Check out a review of this recipe


Recipe submitted by A Solanki on 21 April 2010

Most Popular Recipes Related To Murghi Aur Palak (Chicken and Spinach) Curry Recipe

Chicken Tikka Masala Curry (version 1)Chicken Tikka Masala Curry (version 1)Potato and Coriander Samosas