Chicken and Spinach Curry (Palak Chicken), Lahori-Style
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Ingredients
- 700 g chicken thigh fillets
- 400 g spinach
- 1 onion, finely chopped
- 3 tbsp vegetable oil
- 4 garlic cloves
- 15 g fresh ginger, grated
- 300 g chopped tomatoes
- 1 tsp ground turmeric
- 1 tsp chilli powder
Nutrition (per serving)
- Calories
- 369 kcal
- Protein
- 38.9 g
- Carbohydrate
- 8.6 g
- of which sugars
- 5.9 g
- Fat
- 19.2 g
- of which saturates
- 3 g
- Fibre
- 3.9 g
- Salt
- 0.60 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the vegetable oil in a pan and fry the onion for 6 minutes until softened, then add the garlic cloves and fresh ginger and fry for 1 minute.
- 2
Add the chicken thigh fillets and brown for 5 minutes, then stir in the chopped tomatoes, ground turmeric and chilli powder.
- 3
Cover and simmer for 18 minutes, stirring occasionally, until the chicken is nearly cooked through.
- 4
Wilt the spinach in a separate dry pan for 3-4 minutes, then blend or chop roughly and stir into the chicken.
- 5
Simmer uncovered for 8 minutes, until the chicken is fully cooked through with no pink remaining and the sauce has thickened around the spinach.
- 6
Serve with rice or naan.
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