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Indian Palak Chicken | Juicy Spinach Curry
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25 min
Quick
Gurkerl Küche
Cremig, würzig und in unter 25 Minuten fertig: Zartes Hendl in aromatischer Spinat-Sauce mit feinen indischen Gewürzen, Schlagobers und duftendem Basmatireis.
Ingredients
Preparation method
Preparation & Side Dish
Cook the basmati rice in lightly salted water according to package instructions for approx. 10–12 minutes. Wash the fresh spinach leaves and drain. Pat the chicken breast dry and cut into bite-sized pieces.
Peel and finely chop the onion, garlic, and ginger. Blanch the spinach leaves briefly in boiling water or chop finely directly.
Preparing the Curry
Heat 1 tbsp ghee in a pan. Add the chicken breast pieces and sear over medium-high heat for 3–4 minutes until lightly browned. Then remove from the pan and set aside (e.g. keep warm in the oven at 60 °C).
Chef's tip
For a fresh citrus note, drizzle some fresh lime juice over the dish before serving.
Pairs well with fresh naan bread, which can be baked in the oven at 180 °C for a few minutes until crispy.
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