Chicken Palak

Name: Chicken Palak
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 1 lb cooked chicken; 3 medium onions; 6 large garlic cloves; 1 can green chilies (7 ounce); 16 oz frozen spinach; olive oil; 1 tsp ground coriander; 0.25 tsp ground cloves; 1 cinnamon stick; 1 bay leaf; 0.5 cup nonfat yogurt; 0.25 tsp cayenne pepper; salt

Chicken, green chilies and spinach simmered on the stove and spiced with cinnamon and cayenne for a South Asian dish. It comes to the table with basmati rice and lavash bread.

45 min · Serves 6 · Medium

Method

Start cooking mode

Time: Prep 15 min · Cook 30 min · 45 min total
Difficulty: medium

1
Boil the frozen spinach, according to package directions, until done. Place cooked spinach in a collindar and drain off excess water. Set aside.
2
Heat 1 tablespoon olive oil in Wok over medium heat. Add cloves, cinnamon stick, bay leaf and stir fry for one miute.
3
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.
4
Add spinach. Stir fry mixture for 4 minutes and remove from heat. Remove the bay leaf and cinnamon stick and set aside.
4 min
5
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.
6
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.
7
Add the cooked chicken to the spinach/yogurt mixture until chicken is heated through. Before serving, remove cinnamon stick and bay leaf and discard.
8
Serve with basmati rice and Lavash bread. Salt to taste.