Palak (Spinach) Chicken

Serving: 7-8 people

Ingredients:

• 3 lbs. chicken breast with bone OR 2 and 1/2 lbs. boneless skinless chicken breast OR 3 lbs. of whole chicken
• 4 large bunches of fresh spinach OR 3 packs of the frozen chopped spinach (300g each)
• 3 small onions
• 1 whole garlic 
• 2 tablespoons of freshly ground ginger
• 3 tablespoons freshly crushed tomatoes
• 1 tablespoon salt
• 1 and 1/2 teaspoon red chili powder
• 1 teaspoon turmeric powder
• 1/5 teaspoon clove powder
• 1 teaspoon cumin powder

Directions:

Wash and clean thoroughly all the spinach bunches (at least 4-5 times).

Chop the spinach and place in a large pot.

Add 1/4 cup of water into the pot as well.

Peel and cut a small onion and put that into the pot along with 4 chopped cloves of garlic.

Place the pot on the stove on low-medium heat, and place the lid onto half of the pot for 30 minutes.

Cut the chicken into small pieces.

Chop the 2 onions, and place in a non-sticking deep pan. Add 1/3 cup cooking oil into the pan as well.

Put the heat onto medium. When the onions start to become translucent, ground the rest of the garlic (approximately 2 tablespoons) and add it to the pan. Mix gently.

After about 1 and 1/2 minute, add in all the chicken. Mix everything again, and then cover pan.

After 4 minutes, take off the lid, mix again. Then cover again for 4-5 minutes.

Take off the lid, and turn the heat on high, to let the water evaporate.

After 4-5 minutes, the water will have evaporated, then add in all the spices and ground ginger and mix.

Add in the crushed tomatoes and mix again, then turn off the heat.

Check your spinach pot (it should be 30 minutes by now), take off the lid, and turn the heat onto medium high, and let the water evaporate.

Approximately 10 minutes later, turn off the heat, and put the contents of the pot (the cooked spinach) into the chopper, and chop it until its smooth (approx. 1 minutes). Then put this ground cooked spinach onto the cooked chicken.

Turn the heat onto medium, and mix everything gently for 2-3 minutes. Your dish is ready to be served with roti or boiled rice.