Palak Chicken Recipes

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CHICKEN PALAK



Chicken Palak image

This is a classic Indian dish for palak (spinach) chicken. Popeye would love this dish! This is a nutrient rich, low-fat and low-calorie meal that is great to have on rotation as part of a healthy diet.

Provided by Northern Cook

Categories     Healthy

Time 45m

Yield 6 serving(s)

Number Of Ingredients 13

1 lb cooked chicken, cut into bite sized pieces (I used skinless, boneless chicken thighs)
3 medium onions, diced
6 large garlic cloves, minced (or 12 smaller cloves garlic)
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 stick
1 bay leaf
1/2 cup nonfat yogurt
1/4 teaspoon cayenne pepper (optional)
salt

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.

Nutrition Facts : Calories 206.6, Fat 5.9, SaturatedFat 1.7, Cholesterol 57.2, Sodium 139, Carbohydrate 15.3, Fiber 4.1, Sugar 6.4, Protein 24.8

EASY PALAK PANEER



Easy Palak Paneer image

A delicious Indian dish, good on its own or served with rice or naan bread. Substitute tofu for paneer to make it vegan.

Provided by Melanie Lacaille

Categories     World Cuisine Recipes     Asian     Indian

Time 59m

Yield 6

Number Of Ingredients 15

2 tablespoons olive oil, divided
1 onion, diced
6 cloves garlic, crushed
2 teaspoons ground coriander
2 teaspoons ground turmeric
2 teaspoons garam masala
2 teaspoons red pepper flakes
2 teaspoons curry powder
2 teaspoons ground cumin
1 teaspoon salt
1 cup water
2 (10 ounce) packages frozen chopped spinach, thawed and drained
3 tomatoes, diced
2 tablespoons grated fresh ginger root
2 cups cubed 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.

Nutrition Facts : Calories 194.7 calories, Carbohydrate 16.3 g, Cholesterol 11.3 mg, Fat 9.4 g, Fiber 5.7 g, Protein 14.6 g, SaturatedFat 3 g, Sodium 772.6 mg, Sugar 4.6 g

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