Chicken Palak
Ingredients
- 1 lb cooked chicken, cut into bite sized pieces (I used skinless, boneless chicken thighs) ⓘ
- 3 medium onions, diced ⓘ
- 6 large garlic cloves, minced (or 12 smaller cloves garlic) ⓘ
- 1 (7 ounce) can green chilies, peeled and diced ⓘ
- 16 ounces frozen spinach (can use fresh) ⓘ
- olive oil (for frying) ⓘ
- 1 teaspoon ground coriander ⓘ
- 1/4 teaspoon ground cloves ⓘ
- 1 cinnamon stick ⓘ
- 1 bay leaf ⓘ
- 1/2 cup nonfat yogurt ⓘ
- 1/4 teaspoon cayenne pepper (optional) ⓘ
- salt ⓘ
Instructions
- Boil the frozen spinach, according to package directions, until done. Place cooked spinach in a collindar and drain off excess water. Set aside.
- Heat 1 tablespoon olive oil in Wok over medium heat.
- Add cloves, cinnamon stick, bay leaf and stir fry for one miute.
- Add onions to spice mixture in wok and stir fry for 1-2 minutes.
- Add minced garlic, green chillies and coriander and stir fry for 1-2 minutes.
- Add spinach. Stir fry mixture for 4 minutes and remove from heat.
- Remove the bay leaf and cinnamon stick and set aside.
- Using a hand held blender, process the mixture in the Wok until it becomes the consistency of a paste -or- process in a food processor until the consistency of a paste and return to wok. You can return the cinnamon stick and bay leaf back into the wok mixture at this time.
- Turn heat back on and add yogurt to spinach paste and blend well.
- If you like heat, add 1/4 to 1/2 teaspoon cayenne pepper and mix well.
- Add the cooked chicken to the spinach/yogurt mixture until chicken is heated through.
- Before serving, remove cinnamon stick and bay leaf and discard.
- Serve with basmati rice and Lavash bread. Salt to taste.
Nutrition & Diet Analysis (per serving)
849
kcal
42% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).