Paalak Chicken/Chicken with Spinach

Here’s a wholesome and simple Indian Whole30 dish, filled with the goodness of lean protein from the chicken and the micronutrients from the greens. Together the chicken and the spinach transform into a very unique delicious combination, definitely comfort food for me. Growing up, I would look forward to my mom putting it on our dinner table and even now it reminds me of the comfort of her simple delicious meals she prepared for us night after night. This dish does not use any complex spices, just basic Indian spices and whole ingredients that come together in a beautiful flavor profile.

Ingredients

• 2-3 lbs Chicken breast or thighs
• 1 medium pack of spinach
• 1 medium sized Onion
• 1 tsp ginger garlic paste
• 2 Tbsp tomato paste ( can replace with tomato puree)
• 1 tsp Turmeric
• 1.5 tsp Coriander powder
• 1 tsp Garam Masala
• 1 tsp Cumin Seeds
• 1 tsp Paprika
• 1 tsp Chili powder ( optional)
• Salt
• Avocado oil

Recipe for Whole30 Chicken with Spinach

First, chop chicken into cubes and keep aside. A little tip, I love cutting the chicken breast using kitchen shears instead of a knife, it’s so much easier and less messy. Next, chop the onion into long thin pieces.

Heat oil in a pan and add cumin seeds. Once the seeds are sizzling, throw in the onions. Stir around for a few minutes and add the ginger garlic paste.

Sauté till the onions have browned and add the chicken. Let the chicken cook till it is not pink, stirring around as needed.

Now add the spinach and cover the pan with a lid so that the leaves wilts. You might need to add the spinach in batches if it doesn’t fit in the pan in one go. Once each batch wilts, more spinach leaves can be added.

When the spinach is cooked down, add tomato paste, spices (turmeric, coriander, garam masala, paprika, chili powder) and salt. Mix well and add a little water if needed to avoid the food sticking to the surface. Let it cook on low heat for 10-15 minutes. Serve with a side of cauli rice for a delicious Indian Whole30 meal.

Try other chicken recipes on the blog

https://masalapaleo.com/coconut-chicken-curry-chicken-kozhambu/

Paalak Chicken/ Chicken with Spinach

5 from 2 votes

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Servings 0

Ingredients

  

• 2-3 lbs Chicken breast or thighs
• 1 medium pack Spinach
• 1 medium Onion
• 1 tsp ginger garlic paste can replace with chopped ginger and garlic
• 2 Tbsp tomato paste can replace with tomato puree
• Salt
• Avocado oil

Spices

• 1 tsp Turmeric
• 1.5 tsp Coriander powder
• 1 tsp Garam Masala
• 1 tsp Cumin Seeds
• 1 tsp Paprika
• 1 tsp Chili powder ( optional)

Instructions

 

• First, chop chicken into cubes and keep aside.
• Next, chop the onion into long thin pieces.
• Heat oil in a pan and add cumin seeds. Once the seeds are sizzling, throw in the onions. Stir around for a few minutes and add the ginger garlic paste.
• Sauté till the onions have browned and add the chicken. Let the chicken cook till it is not pink, stirring around as needed.
• Now add the spinach and cover the pan with a lid so that the leaves wilts. You might need to add the spinach in batches if it doesn’t fit in the pan in one go. Once each batch wilts, more spinach leaves can be added.
• When the spinach is cooked down, add tomato paste, spices (turmeric, coriander, garam masala, paprika, chili powder) and salt. Mix well and add a little water if needed to avoid the food sticking to the surface.
• Let it cook on low heat for 10-15 minutes. Serve with a side of cauli rice for a delicious Indian Whole30 meal.

Tried this recipe?Let us know how it was!