Palak Chicken Recipes

CHICKEN PALAK

Steps:

• 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.

EASY PALAK PANEER

Steps:

• Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir onion until slightly tender, about 5 minutes. Add garlic, coriander, turmeric, garam masala, red pepper flakes, curry powder, cumin, and salt; cook and stir until fragrant, about 1 minute.
• Mix water, spinach, tomatoes, and ginger into the onion mixture; simmer for 20 minutes. Remove from heat and cool slightly, about 5 minutes.
• Transfer spinach mixture to a blender and blend until smooth.
• Heat remaining 1 tablespoon olive oil in a skillet over medium heat; cook and stir paneer until lightly browned, about 5 minutes. Stir pureed spinach mixture into skillet with paneer. Cook until heated through, 3 to 5 minutes.