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Palak Chicken Recipe

By Wendy Bumgardner, About.com

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A delicious spicy Indian chicken with spinach dish. You will want a trip to the Indian grocery to get fresh curry leaves, garam masala, black cardamoms, and red chili powder.

Makes about 6 servings

Prep Time: 0 hours, 10 minutes

Cook Time: 0 hours, 30 minutes

Ingredients:

  • 3 cups of boneless, skinless chicken cut into cubes.
  • 1 tablespoon vegetable oil
  • 7 fresh curry leaves
  • 2 bay leaves
  • 1 stick cinnamon
  • 2 black cardamons
  • 4 cloves
  • 2 cups chopped onions
  • 1 teaspoon ground garlic
  • 1 teaspoon ground fresh ginger root
  • 1 cup tomato sauce
  • 1/8 teaspoon turmeric
  • 2 teaspoons coriander powder
  • 1/2 teaspoon garam masala
  • 1/8 teaspoon red chili powder
  • salt to taste
  • 4-5 tablespoons chopped fresh cilantro
  • 1 box of chopped spinach (10 ounces)

Preparation:

  • Fry the curry leaves in the oil for 20 seconds, add the cinnamon, black cardamon, cloves, bay leaves and cook another 20 seconds.
  • Add the onions and cook until golden brown.
  • Add the ginger, garlic, and tomato sauce. Stir and add the turmeric, coriander powder, garam masala, red chili powder, salt, and half of the cilantro. Stir
  • Add the chicken, cook until the water evaporates, about 10-15 minutes.
  • Defrost the spinach and wring the water out of it. Add the spinach and cook until the chicken is tender and cooked.
  • Garnish with the rest of the cilantro. Serve with rice.

Thanks to my Indian cooking teacher Sunita.

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