Friday, May 29, 2015

Palak Chicken Curry | கீரை கோழி குழம்பு | Spinach Chicken Curry | Keerai Kozhi Kuzhambu



Palak Chicken Curry is a simple and delicious gravy that goes with rice and bread varieties. This recipe is a good attempt to enjoy the benefits of spinach and chicken together. I have already posted veggie version, check it here - Palak Paneer. Also check other palak recipes - Palak DosaPalak Kulambu, Palak Rice, Palak Poori, Palak Masiyal, Palak Sambar, Palak Poriyal (stir-fry).
 
Ingredients :-
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 Palak | Keerai    1 bunch
 Chicken    ¾ lb  
 Onions (finely chopped)    2  
 Green chillies (finely chopped)  4  
 Tomatoes (finely chopped)  1
 Curd   1 tbsp 
 Ginger garlic paste    1 tsp  
 Turmeric powder   ¼ tsp
 Chilli powder    1½ tsp  
 Coriander powder    1 tsp  
 Cumin powder    1 tsp 
 Chicken Masala    1½ tsp  
 Cinnamon   ½" piece
 Cloves 4 
 Bay leaf    1  
 Salt to taste

To Marinade :-
 Turmeric powder     ¼ tsp  
 Chilli powder    1 tsp  
 Salt   ½ tsp 
 Ginger garlic paste     1 tsp  
 
Method :-
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1). Wash and cut chicken into medium pieces. Marinate chicken with the items listed under to marinate. Wash and roughly chop the spinach, keep aside. 
2). Heat oil in a pan, add bay leaf, cloves and cinnamon and saute till aromatic. Add the finely chopped onions and saute till onions turns translucent. Then add ginger garlic paste and saute till the raw smell leaves. 
3). Add tomatoes along with green chillies and saute till tomatoes turns soft. Then add curd and mix well. 
4). Add the marinated chicken along with a cup of water and mix well so that the masala is well coated in the chicken. Add water accordingly as chicken will ooze out water while cooking. 
5). Add the spice powders - turmeric powder, Chilli powder, Coriander powder, Cumin powder and mix together. Let the chicken cook covered till the chicken is ¾th cooked. Keep stirring in between.
6). Once the chicken is 80% done, add the chopped palak leaves. Check for salt, spices and let the palak leaves get cooked along with the chicken. Switch off once they are fully cooked and reaches desired consistency.  
Serve hot with Rice or Chapathi.   

Notes :-
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# I have used organic baby spinach for this recipe, you can substitute with any variety of spinach. 
# I prefer to make this gravy bit spicy, adjust the spice level to suit your taste. 
# Do not overcook the spinach, it loses color and nutrition.

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Related Posts :-
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Click here for more :- Keerai/Spinach Recipes
Click here for more :- Chicken Recipes 
Click here for more :- Non-Veg Gravy Recipes

     Cheers,


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