5.0 from 48 votes
Easy Homemade Palak Chicken Recipe (Spinach Curry Sauce)
Palak chicken is a creamy and comforting traditional Indian dish. The sauce is with warm spices, earthy from spinach and rich with real cream. This homemade recipe uses easy to find ingredients and spices and is quick to make.
Cook Time
mins
Total Time
45 mins
Servings: 4
Calories: 353 kcal
Course:
Main Course , Dinner
Cuisine:
Indian
Ingredients
- 3 tablespoon butter or ghee
- 1 c yellow onion finely chopped
- 2 garlic cloves minced
- 1 tablespoon fresh ginger finely grated
- 1 Jalapeño seeds removed and finely diced
- ¼ teaspoon chili flakes Use more or less depending how spicy you like it.
- 1 teaspoon garam masala
- 11 oz Baby Spinach (One large salad clamshell container) about ⅔ lb
- 1 cup fresh cilantro Use stems and leaves when blending, reserving a few leaves for garnish.
- ½ cup water
- ½ cup heavy cream or more to taste
- 1 lb boneless, skinless chicken thighs sliced into bite size pieces.
- ½ teaspoon salt plus more to taste
Instructions
- Heat a large nonstick skillet over medium-high. Add 1 tablespoon butter and fry bite sized chicken pieces until lightly browned on both sides and just cooked through. Transfer to a bowl and set aside.
- Put skillet back on the stove with remaining butter and heat to medium. Add onion and cook, stirring occasionally, until transluscent and just starting to brown. Add in minced garlic, ginger, garam masala, jalapeno and chili flakes. Cook until fragrant, stirring frequently for approzimately 2 more minutes.
- Add spinach a handful at a time, stirring and letting each bunch wilt down before adding more. (*See note below) Once all the spinach is cooked down, remove from heat.
- Transfer spinach mixture to blender with cilantro and water. Remove center part of blender lid (hot ingredients will create steam that needs to escape), and cover with a tea towel. Blend for 20 seconds (stopping after first 10 seconds to scrape down the sides of the blender) until spinach becomes a coarse sauce, then return to skillet set to low.
- Cook 10 minutes, stirring occasionally, until it's as thick as you like it. Stir in cream and salt. Add cooked chicken and cook 2-3 more minutes until chicken is heated through. Season with additional salt and pepper if required, to taste and serve right away.
Cup of Yum
Notes
- If you are having a hard time stirring the spinach in and getting it to wilt, scoop 1-2 tablespoon of water from the ½ cup used for blending and add it to the pan. The resulting steam will help wilt your greens down quickly.
- For a visual of the blender lid assembly, see photos in the step by step section.
Nutrition Information
Calories
353kcal
(18%)
Carbohydrates
9g
(3%)
Protein
26g
(52%)
Fat
25g
(38%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
164mg
(55%)
Sodium
245mg
(10%)
Potassium
840mg
(24%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
8383IU
(168%)
Vitamin C
31mg
(34%)
Calcium
126mg
(13%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 353
% Daily Value*
| Calories | 353kcal | 18% |
| Carbohydrates | 9g | 3% |
| Protein | 26g | 52% |
| Fat | 25g | 38% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 164mg | 55% |
| Sodium | 245mg | 10% |
| Potassium | 840mg | 18% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 8383IU | 168% |
| Vitamin C | 31mg | 34% |
| Calcium | 126mg | 13% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.