Sunday, January 30, 2011

Chicken Palak

Made chicken palak tonight and it was so so good. I used half the amount of green chilles and didnt have any chilli powder so used crushed red pepper flakes (half the amount again) instead. It was really really spicey, but oh so good. I doubled everything up so that we have two for the freezer also, as Ive found it a little difficult to think of enough meals that you can start preparing and finishing eating in 30 minutes. Though I made a fantastic one Friday... sauted chicken and oven dried tomatoes from the freezer (chopped and soaked in balsamic) then added cream, reduced it a little, then added pesto and tossed in some cooked whole wheat pasta shells. We were done eating 30 minutes after I started cooking, now thats skill!

• 1 kg Chicken
• 2 bunches Palak, chopped
• 2 Tomatoes, chopped
• 2 Onions, chopped
• 2 Green Chilies, chopped
• 10 Cloves Garlic
• 2 tbsp Ginger, chopped
• 1 tbsp Cumin Powder
• 1 tbsp Chili Powder
• 1 tbsp Coriander Powder
• 1 tsp Pepper Powder
• 1 tsp Garam Masala Powder
• ¼ tsp Turmeric Powder
• Salt to taste
• 4-6 tbsp Ghee/oil
• 100 gm Fresh Cream

How to make Palak Chicken:
First boil water in a pan. Once boiled, add chopped palak. Simmer for 5 minutes and then strain out the left water. Set the boiled palak aside to cool.
Once cooled, blend the palak into a smooth paste.
Separately grind onions, ginger, garlic, green chillies and tomatoes to make a fine masala paste.
Heat oil in a pan and add the masala paste. Sauté till the masala turns brown.
Now, add pepper powder, cumin seed powder, garam masala powder, turmeric powder, coriander powder and salt to it. Cook the mixture for 10 minutes.
Now, add the palak paste and mix well. Cook for 10 more minutes.
Add chicken and mix well. Cook for 20 to 30 minutes by covering the vessel with a lid.
Remove from the heat when chicken pieces are fully cooked.
Garnish with fresh cream and serve hot chicken curry with steamed rice or rotis.

Recipe came from here.

No comments:

Post a Comment