50 minCurries & comfortTimes are estimates, including soaking or resting where shown.
Palak Chicken
Leafy spinach and tender chicken, made for warm roti.
Prep20 min
Cook30 min
Soak / rest0 min
Total50 min
Let’s get cooking.
- 01
Wash spinach thoroughly and chop finely. Cut chicken into 3 cm pieces. Chop onion and tomato and mince ginger and garlic.
- 02
Fry onion in oil for 7 minutes. Add ginger, garlic and chicken; cook 5 minutes. Add tomato, spices, salt and water and simmer covered for 10 minutes.
- 03
Add spinach in handfuls and stir until wilted. Simmer uncovered 8–10 minutes until the chicken is cooked through and the spinach sauce is thick.
A little kitchen care
Use a food thermometer: poultry 74°C, ground beef 71°C, fish 63°C. Cook eggs until whites and yolks are firm. Keep raw and ready-to-eat foods separate.
Cooking temperature guide ↗Ingredients & allergy notes
This is not an allergen-free claim. Check every ingredient and packaged blend for its full label, including possible cross-contact. Use vegetarian-suitable cheese and packaged ingredients for vegetarian recipes.
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