SPINACH CHICKEN CURRY (PALAK CHICKEN)

INGREDIENTS(Serves 2-4)

Chicken-500 gms
Spinach(shredded)-1-2 bunches
Oil-3 tblsp.
Black peppercorns-4
Cloves-4
Cardamom-3
Onions-1 (finely chopped)
Garlic clove-4(finely chopped)
Ginger-1/2"inch piece(finely chopped)
Coriander powder-1/2 tsp.
Cumin powder-1 teaspoon
Kashmiri chilly powder-1/2 tsp.
Yogurt-3 tblsp.
Garam masala powder- a pinch
Bay leaves-2(optional)
Salt-to taste

METHOD

1.Heat oil in a kadai and add the whole garam masalas i.e. peppercorns, cloves, cardamom and add the bay leaf and saute for a minute.

2.Add chopped onion, garlic and gineger and saute till it turns golden brown in colour.

3.Then add the masala powder i.e. cumin, coriander and red chilly powder. Saute for a minute till raw smell fades.

4.Add chicken and litlle salt and stir fry on high flame for a minute.

5.Lower flame and add one tblsp. of yogurt and stir fry for a minute till all the spices all get blended well.

6.Keep adding a tblsp. of yogurt and stir frying for a minute till all yogurt is used up and chicken turns golden brown in colour.

7.Add 1 bunch of finely chopped spinach and litlle more salt and stir fry till chicken gets coated with spinach.

8.Cover and cook for about 20 minutes and add garam masala powder.

9.Blanch 2nd bunch of spinach in boiling water with little salt and grind in a mixie to a paste.

10.Add this to the chicken and cook till chicken if tender and fully cooked.

Serve hot with rotis. Children will love to eat these as it is mildly spiced and is green in colour. My kids call it the green chicken curry.

ADDITIONAL NOTES

1.The last two step can be skipped i.e. without adding spinach paste, you can cook chicken. I like to add spinach paste to bring out the green colour.

2.To make it more spicy, you can add 2 green chillies that are split at the 2ndstage and also increase the red chilly powder to a tsp at the 3rd stage.