Indian 40 min

Palak Chicken

Name: Palak Chicken
Total time: 40 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 2 lbs boneless chicken thighs, cut into pieces; 10 oz fresh spinach; 3 tablespoons ghee or oil; 1 large onion, diced; 5 cloves garlic, minced; 1.5-inch ginger, grated; 2 green chiles; 1 cup diced tomatoes; 2 teaspoons garam masala; 1 teaspoon turmeric; 1 teaspoon cumin; 1 teaspoon coriander; 1/2 cup heavy cream; Salt to taste; Steamed rice for serving

high-proteingluten-freehealthy

Ingredientsfor 2

460

Cal

44g

Protein

12g

Carbs

26g

Fat

12 lbs boneless chicken thighs, cut into pieces
210 oz fresh spinach
33 tablespoons ghee or oil
41 large onion, diced
55 cloves garlic, minced
61.5-inch ginger, grated
72 green chiles
81 cup diced tomatoes
92 teaspoons garam masala
101 teaspoon turmeric
111 teaspoon cumin
121 teaspoon coriander
131/2 cup heavy cream
14Salt to taste
15Steamed rice for serving

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Instructions

1
Blanch spinach for 1 minute, then blend with green chiles into a smooth purée. Set aside. Season chicken with salt, turmeric, and 1 teaspoon garam masala. Heat ghee and brown chicken on high heat for 4–5 minutes per batch. Remove.
2
In the same pan, cook onion for 8 minutes until golden. Add garlic, ginger, cumin, coriander, and remaining garam masala. Cook 2 minutes. Add diced tomatoes. Cook 8 minutes until thick.
3
Add the spinach purée. Stir in cream. Return chicken to the pan. Simmer covered for 15 minutes until chicken is cooked through. Season with salt. Serve with basmati rice.