My Chicken Palak Curry.

I’m a big fan of various Indian delicacies. And this is how I make one of my favorite chicken curry dishes.

Let’s get started.

Ingredients.

1. 1 whole chicken, cut into 8 large pieces.

2. 2 bunches of spinach (Swiss chard)

3. 1 bunch fresh mint. chopped.

4. 1 bunch coriander, stems and leaves separated.

5. Salt and pepper to taste.

6. 1/2 cup of unflavoured yoghurt.

7. 3 ripe tomatoes, pureed.

8. 1 large onion, chopped.

9. 1 tbsp ginger and garlic paste.

10. A small knob of grated whole turmeric.

11. 1 tbsp garam masala

12. 1 tbsp tomato paste.

13. 1 tsp mixed spice blend (see picture for what I used).

14. 1 tbsp kasuri methi.

15. Whole spices: cumin seeds, bay leaf, cinnamon stick, a few cloves and cardamom pods.

16. 2 tbsp ghee.

Method.

• Chop and clean your chicken, and pat dry.

• Mix the yoghurt with half of the ginger, garlic and turmeric paste, the chopped mint, garam masala, mixed spice blend and salt and pepper.

Marinate the chicken in this mixture overnight or for a couple of hours if pressed for time. (Reserve a bit of the mint though).

• Heat your pan, add ghee and the whole spices. Let them release aroma then add onion.

Let the onion cook till soft and a bit browned. Add the remaining ginger garlic, turmeric paste, coriander stems and mix well.

• Next go in the tomato paste and pureed tomatoes. Lower heat and let them cook till you see the oil leaving the sides of the pan, then add the marinated chicken. Cover and cook for about 15-20 minutes.

• As the chicken cooks, blanch the spinach, cool in icy cold water to preserve the bright green colour then drain and puree together with the mint and coriander leaves you had set aside.

• Add the pureed greens to the chicken and mix in well. Cover and cook for about 10-12 minutes. Or until chicken is cooked through. Remember to check on the seasoning.

The dried methi leaves go in last. Switch off heat and let sit a bit.

It looks, smells and tastes so good!

Serve the curry with jeera rice and some naan or chapati.

As with all curries, It tastes better once it sits a bit so keep some aside for lunch the next day. The flavours will be even better!

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