Murgh Aur Palak (Chicken with Spinach)

If given the opportunity, I’d pretty much be happy eating only Indian and Japanese food for the rest of my life. Between curry and sushi, I don’t think I’d ever go hungry

I can make no claims as to the authenticity of my Indian cooking, but this recipe turned out to be totally delicious. I was dubious the massive pile of spinach would ever fit in my second biggest pot or cook down to a manageable volume, but it did after some violent coaxing with a wooden spoon.

As for the ground spices, I just threw all the unground ones into the Bosch hand blender with the blade attachment in. You could easily use a mortar and pestle if you wanted.

This recipe is a variation on one from The Three Sisters Indian Cookbook, which is full of tasty stuff.

Ingredients:
Whole spices:
1/4 tsp cumin seeds
Ground spices:
1 tsp ginger
1 tsp coriander seeds
1 tsp fennel
1/4 tsp cumin
1 tsp chilli
1/2 tsp garam masala
600 g spinach leaves
3 tbsp vegetable oil
500g skinless chicken breast cut into bite sized pieces
3 tbsp tomato puree
Sea salt

Method:
Wash and drain your spinach
Heat 1 tbsp oil in your biggest pot over medium heat and add spinach and a good pinch of salt
Stir and cook until spinach really wilts down (I promise it will) breaking down the spinach with a wooden spoon until it gets pulpy. There will be a fair amount of liquid in the pan – it’s fine. Put the spinach pan to the side.
Heat the rest of the oil in a big saucepan over medium heat and add the cumin. Once it sizzles, add the chicken and another pinch of salt.
Cover and cook for about 10 minutes, stirring once in a while until the chicken browns.
Take off the heat and add the ground spices.
Return to the heat, mix in the tomato purée and fry for a minute.
Add 300 ml of water
Cover and cook for 10 minutes until the chicken is tender.
Add the spinach and most of its liquid and cook for another 5 minutes.

Serves 4 with naan or over basmati rice.

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Optional kitchen porn:
Bosch hand blender

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Published in: on February 5, 2012 at 7:39 pm  Leave a Comment  
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