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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 154.0
  • Total Fat: 3.7 g
  • Cholesterol: 44.4 mg
  • Sodium: 269.3 mg
  • Total Carbs: 10.6 g
  • Dietary Fiber: 3.2 g
  • Protein: 20.2 g

View full nutritional breakdown of Chicken Palak (Spinach Chicken) calories by ingredient
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Chicken Palak (Spinach Chicken)

Submitted by: NORTHERNDIETER

Introduction

This is an Indian dish for spinach (palak) chicken. It's just like a dish I order from our local Indian restaurant. Excellent served with basmati rice and lavash bread. This is an Indian dish for spinach (palak) chicken. It's just like a dish I order from our local Indian restaurant. Excellent served with basmati rice and lavash bread.
Number of Servings: 6

Ingredients

    1 lb cooked chicken, cut into bite sized pieces
    3 medium onions, diced
    6 large garlic cloves, minced
    1 (7 ounce) can green chilies, peeled and diced
    16 ounces frozen spinach (can use fresh)
    Olive Oil (for frying)
    1 teaspoon ground coriander
    1/4 teaspoon ground cloves
    1 cinnamon sitck
    1 bay leaf
    1/2 cup nonfat yogurt
    1/4 teaspoon cayenne pepper (optional)
    1 tablespoon Extra Virgin Olive Oil
    salt

Directions

Cook the spinach according to the package directions. When fully cooked, strain off any excess water and set aside.

Heat 1 tablespoon olive oil in Wok over medium heat. Add cloves, cinnamon stick, bay leaf and stir fry for one minute.

Add onions to spice mixture in wok and stir fry for 1-2 minutes

Add minced garlic, green chillies and coriander and stir fry for 1-2 minutes.

Add spinach and stir fry the mixture for 4 minutes and then remove from heat.

Using a hand-held blender, process the mixture in the Wok until it becomes the consistency of a paste. Or, process in a food processor or blender until the consistency of a paste and return to wok.

Add yogurt to the sjpinach paste in the wok and blend well keeping the heat at around meduim.

At this point, you can add the cayenne pepper, if desired.

Add the cooked chicken to the spinach mixture and keep over a medium heat until the chicken is heated through.

Before serving, remove the cinnamon stick and the bay leaf and discard.

Serve with basmati rice and Lavash bread. Salt to taste.

Number of Servings: 6

Recipe submitted by SparkPeople user NORTHERNDIETER.






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