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Indian Palak Chicken | Spiced Spinach in 25 Minutes
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25 min
Quick
Gurkerl Küche
Saftige Hendlbrustwürfel in einer aromatisch gewürzten Sauce aus frischem Blattspinat, Tomaten und feinen indischen Gewürzen. Serviert mit lockerem Basmatireis – ein herrlich aromatischer Klassiker der indischen Küche, der in nur 25 Minuten auf dem Tisch steht.
Preparation method
Preparation & Rice
Rinse the basmati rice thoroughly and cook in lightly salted water according to package instructions for about 12 minutes until done. Cut the chicken breast into bite-sized cubes. Wash the fresh leaf spinach thoroughly and coarsely chop.
Finely chop the onion, garlic, and ginger.
Cooking in the Pan
Heat 1 tbsp of clarified butter in a large pan or wok. Sear the chicken breast cubes all over over high heat for 4 to 5 minutes until lightly browned, then briefly transfer to a plate.
Chef's tip
Tip for extra creaminess: If you like it particularly mild and rich, you can replace part of the yoghurt with a tablespoon of whipping cream or coconut milk.
Reheating tip: If you have leftovers, the dish can be reheated perfectly in the oven or in a pan over low heat – the spinach stays wonderfully aromatic.
Ingredients
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