Palak Murgh [ CHICKEN AND SPINACH CURRY ]

“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.”

Great

% Daily Values based on a 2,000 calorie diet

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[…]”