Chicken Palak

Recipe by Northern Cook
READY IN: 45mins




  • Boil the frozen spinach, according to package directions, until done. Place cooked spinach in a collindar and drain off excess water. Set aside.
  • Heat 1 tablespoon olive oil in Wok over medium heat.
  • Add cloves, cinnamon stick, bay leaf and stir fry for one miute.
  • 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. Stir fry mixture for 4 minutes and remove from heat.
  • Remove the bay leaf and cinnamon stick and set aside.
  • 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 until the consistency of a paste and return to wok. You can return the cinnamon stick and bay leaf back into the wok mixture at this time.
  • Turn heat back on and add yogurt to spinach paste and blend well.
  • If you like heat, add 1/4 to 1/2 teaspoon cayenne pepper and mix well.
  • Add the cooked chicken to the spinach/yogurt mixture until chicken is heated through.
  • Before serving, remove cinnamon stick and bay leaf and discard.
  • Serve with basmati rice and Lavash bread. Salt to taste.