Paalak Chicken/ Chicken with Spinach
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.
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