Palak Murgh [ CHICKEN AND SPINACH CURRY ]

Name: Palak Murgh [ CHICKEN AND SPINACH CURRY ]
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Asian, Indian
Ingredients: “1 bunch of spinach, washed; a handful of fresh dill, chopped; a large handful of fresh coriander leaves, chopped; 2 tablespoons, plus 1 teaspoon vegetable oil (for frying the chillies, optional); 2 medium onions, thinly sliced; 1 teaspoon dried fenugreek leaves (kasoori methi – optional); 2 fresh green chillies, chopped; 2 tablespoons ginger-garlic paste; 2 tablespoons tomato purée; 800g chicken legs, skinned and halved at the joint; 1 teaspoon ground turmeric; 1 teaspoon medium-hot chilli powder; 1 teaspoon ground coriander; 1 teaspoon garam masala; 1 tablespoon lemon juice; 2 fresh green chillies, slit lengthways (optional); salt; Rotis, Parathas or boiled rice, to serve”

6 steps

Prep:15minCook:45min

“I love the creamy combination of spinach and chicken, and often add whatever green vegetables I can find in my fridge, including broccoli and beans, to the sauce. The fried green chillies added at the end add a fresh herby flavour, but you can leave them out if you prefer a milder dish. This recipe is from north India, where meat and chicken is often combined with vegetables such as spinach, fenugreek, okra or corn.”

Updated at: Wed, 16 Aug 2023 18:53:16 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories338.5 kcal (17%)

Total Fat20 g (29%)

Carbs17.6 g (7%)

Sugars4.1 g (5%)

Protein24.5 g (49%)

Sodium717.8 mg (36%)

Fiber4.6 g (16%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 bunchspinach

washed

fresh dill

chopped

fresh coriander leaves

chopped

2 tablespoonsvegetable oil

for frying the chillies, optional

2onions

medium, thinly sliced

1 teaspoondried fenugreek leaves

kasoori methi optional

2fresh green chillies

chopped

2 tablespoonsginger-garlic paste

2 tablespoonstomato purée

800gchicken legs

skinned and halved at the joint

1 teaspoonground turmeric

1 teaspoonchilli powder

medium-hot

1 teaspoonground coriander

1 teaspoongaram masala

1 tablespoonlemon juice

2fresh green chillies

slit lengthways, optional

salt

Rotis

Parathas, or boiled rice, to serve”

Instructions

Step 1

“Put the spinach in a saucepan and cook over a medium heat for 3–4 minutes until just wilted. Remove from the heat and transfer to a blender with the dill and coriander and a few tablespoons of water. Blitz to a fine purée, then set aside.”

Step 2

“Heat 2 tablespoons of the oil in a heavy-based pan over a high heat, add the onions and fry for 7–8 minutes until very soft.

Step 3

3 Add the kasoori methi or dried fenugreek leaves (if using), chillies, ginger-garlic paste and the tomato purée and fry for a few minutes. Add a couple of tablespoons of water and cook for a further 1–2 minutes until the oil separates.

Step 4

4 Add the chicken legs, fry for 2–3 minutes to seal, then stir in the ground spices. Season with salt, drizzle in the lemon juice and mix well. Pour in about 150ml water and bring to the boil. Reduce the heat, cover and cook for 20–25 minutes until the chicken is tender and cooked through.

Step 5

5 Stir in the puréed greens, season to taste, and remove from the heat.

Step 6

6 If you want to serve the curry with fried green chillies, heat a teaspoon of oil in a small frying pan over a high heat, add the green chillies and fry for 40 seconds or so until they start to change colour. Pour the oil and chillies over the curry and serve hot with rotis, parathas[…]”