RECIPE: Murghi Aur Palak (Chicken and Spinach) Curry

The long ingredient list and amount of steps in this recipe may seem daunting, but it is worth taking the time to make it, as it is absolutely delicious. – Claire

Ingredients

  • 1 teaspoon (5ml) ground turmeric
  • 1 teaspoon (5ml) ground fennel
  • 1 teaspoon (5ml) ground coriander
  • 1 teaspoon (5ml) chilli powder
  • 3 tablespoons (45ml) water
  • 4 tablespoons (60ml) unsweetened natural yogurt
  • 1/2 teaspoon (2.5ml) garam masala
  • 4 tablespoons cooking oil
  • 2 medium onions, peeled and finely chopped
  • 2.5cm (1 inch) piece of fresh ginger root, peeled and grated
  • 3 cloves of garlic, peeled and crushed
  • 1KG (2 lbs) skinless chicken thighs
  • 1 teaspoon (5ml) salt
  • 6 tablespoons (90ml or 3 fl oz) warm water
  • 1 heaped tablespoon of butter
  • 2 cloves of garlic, peeled and finely chopped
  • 6 curry leaves
  • 1/2 teaspoon (2.5ml) cumin seeds
  • 1/2 teaspoon (2.5ml) fennel seeds
  • 2 dried chillies, crushed
  • 450g (1 lb) fresh spinach, washed, trimmed and coarsely chopped

Method

  1. Mix the ground turmeric, ground fennel, ground coriander, chilli powder and the water into a paste in a small bowl and set aside
  2. Mix the yogurt and garam masala in a small bowl and set aside
  3. Heat the oil over a medium to high heat in a large frying pan or saucepan (you need one with a lid)
  4. Fry/sauté the onion, ginger and 3 cloves of garlic for 8 minutes until the onion is cooked, stirring/turning often
  5. Reduce the heat to low, add the spice paste that you made earlier, mix well and stir-fry for 5 minutes
  6. Add 2 tablespoons (30ml) of water, mix well and fry/sauté for 2 minutes
  7. Raise the heat to medium, add the chicken thighs and fry/sauté for 4 minutes
  8. Add the salt and warm water, mix well, bring to the boil, reduce the heat to a good simmer, cover and cook for 15 minutes, stirring a couple of times
  9. Set aside the chicken mixture when it is cooked
  10. Melt the butter in a large saucepan over a medium heat
  11. Add the chopped garlic, curry leaves, cumin seeds, fennel seeds and crushed chillies to the melted butter, mix well and stir for 1 minute
  12. Add the fresh spinach to the saucepan, stir well and cook for 5 minutes, stirring often
  13. Add the cooked spinach to the cooked chicken, mix well, bring to the boil, reduce the heat to a good simmer, cover and cook for 20 minutes, stirring now and again
  14. Add the yogurt and garam masala mixture that you made earlier, mix well, adjust the heat to get a good simmer and cook uncovered for 8 minutes, stirring often
  15. Serve hot on rice.

Serves 4-6

Recipe Source

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