There's something about winter that makes us yearn for soul-satisfying treats that we can nibble on while snuggled up in the warmth of the evenings. And it turns out that a bowl of delicious chicken curry for dinner is one of the most comforting dishes of all. There's nothing quite like sitting down to a meal of steamed rice, fluffy chapatis, and a nourishing bowl of chicken curry. It not only satisfies the soul and provides solace, but it also benefits our health. Having said that, we have a delectable recipe for palak chicken. When it comes to choosing a more nutritious option for this season, adding palak can be an excellent choice. You've probably tried the classic palak paneer; now it's time to give it a meaty twist.
Palak (Spinach) Health Benefits:
Spinach, also known as palak, is one of the most consumed winter vegetables. Along with numerous other health advantages, the green leafy vegetable is packed with calcium, iron, Vitamins A and C, and potassium. Because of this, experts frequently advise including this leafy green vegetable in our winter diet. While it can be used in a variety of delicious curries, wraps, parathas, and smoothies, our recipe for palak chicken is soul-soothing, making it a wholesome affair. Without further ado, let's learn how to make it at home with some simple steps.
Palak Chicken Recipe: How To Make Palak Chicken
Marinate the chicken in 4 tablespoons of plain, unsweetened yogurt, salt, turmeric powder, red chilli powder, coriander powder, and garam masala powder. While you prepare the other ingredients for the curry, thoroughly combine and set aside.
Make spinach paste by blending it with flavourful spices. Add oil to a pan, add whole spices and ginger garlic, and saute for a minute. Once done, add the tomatoes and wait until they turn soft and mushy.
Next, add in the marinated chicken, add a cup of water and let it cook for five minutes. Once done, add spinach paste and mix it well. Cover the pan and let it cook! For the detailed recipe, click here.
Please note: In this recipe, we won't blanch the spinach; instead, we'll pan-fry it. Pan-frying the spinach is less time-consuming than blanching it, and it does not lose nutrients in the water as blanching does.
So, what are you waiting for? Try out this recipe and let us know how you all liked it in the comments below. Happy Cooking!