Dairy-Free Palak Chicken
Savor the rich, vibrant flavors of Dairy-Free Palak Chicken, a wholesome twist on the classic Indian dish. This recipe combines tender chicken chunks with a creamy spinach puree, spiced with aromatic coriander, cumin, garam masala, and a zing of lemon juice—all without the use of dairy. Perfectly suited for those with dietary restrictions, this dish balances nutrition and taste, offering a hearty, guilt-free meal that's ready in under an hour. Garnished with fresh coriander and served with rice or warm dairy-free naan, Dairy-Free Palak Chicken is a delicious option for anyone seeking a healthy, flavorful dinner.
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Recipe Information
Ingredients
- 500 grams Chicken breast
- 250 grams Fresh spinach leaves
- 3 tablespoons Vegetable oil
- 1 medium, finely chopped Onion
- 3 finely chopped Garlic cloves
- 1 inch, finely chopped Ginger
- 2 finely chopped Green chilies
- 1 medium, finely chopped Tomato
- 1 teaspoon Coriander powder
- 1 teaspoon Cumin powder
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Garam masala
- 1 teaspoon (or to taste) Salt
- 0.5 cup Water
- 1 tablespoon Lemon juice
- 2 tablespoons, chopped Fresh coriander leaves
Instructions
Wash the spinach thoroughly under running water. Blanch the spinach leaves in boiling water for 2-3 minutes. Drain and rinse with cold water. Blend the blanched spinach into a smooth puree and set aside.
Cut the chicken breast into bite-sized pieces and set aside.
Heat the vegetable oil in a large pan over medium heat. Add the finely chopped onion and sauté until it turns golden brown.
Add the chopped garlic, ginger, and green chilies to the pan. Sauté for another 2-3 minutes, until fragrant.
Add the chopped tomato to the pan and cook until it softens, about 4-5 minutes.
Stir in the spices: coriander powder, cumin powder, turmeric powder, and salt. Cook for an additional 2 minutes.
Increase the heat to medium-high and add the chicken pieces. Cook for 5-7 minutes, stirring occasionally, until the chicken is browned on all sides.
Pour in the spinach puree and stir well to combine. Add half a cup of water and bring the mixture to a simmer. Reduce the heat to low and cover the pan. Let it cook for 20-25 minutes or until the chicken is cooked through and tender.
Add garam masala and lemon juice to the pan. Stir well and cook for an additional 2-3 minutes.
Garnish with fresh coriander leaves before serving. Serve hot with rice or dairy-free naan.
Nutrition Facts
Calories |
1296 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.0 g | 77% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 27.7 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 5400 mg | 235% | |
| Total Carbohydrate | 48.8 g | 18% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 20.3 g | ||
| Protein | 153.3 g | 307% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 444 mg | 34% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 3622 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
