Soy-Free Palak Chicken
Dive into the rich, aromatic world of "Soy-Free Palak Chicken," a wholesome twist on the classic Indian dish. This vibrant recipe marries tender chicken thighs with a creamy spinach puree, infused with tantalizing spices like garam masala, turmeric, and cumin seeds. Instead of traditional dairy cream, coconut milk lends its velvety texture, making this dish soy-free and dairy-free without compromising on flavor. Fresh spinach is blanched and blended to perfection, creating a nutrient-packed green sauce that pairs beautifully with the succulent chicken. Finished with a spritz of lemon juice and garnished with fragrant coriander leaves, this dish is perfect alongside fluffy naan or basmati rice. Whether you're seeking a healthy dinner idea or satisfying comfort food, this spinach chicken curry is a winner.
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Recipe Information
Ingredients
- 500 grams Chicken thighs, boneless and skinless
- 300 grams Fresh spinach leaves
- 1 unit Onion, medium-sized, finely chopped
- 3 units Garlic cloves, minced
- 1 tablespoon Ginger, minced
- 1 unit Tomato, medium-sized, chopped
- 2 units Green chilies, slit
- 200 milliliters Coconut milk
- 1 teaspoon Garam masala
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Cumin seeds
- 1 teaspoon Coriander powder
- 1 teaspoon Salt
- 2 tablespoons Vegetable oil
- 1 tablespoon Lemon juice
- 2 tablespoons Fresh coriander leaves, chopped
Instructions
Rinse the spinach leaves thoroughly under running water to remove any dirt. Blanch the spinach in boiling water for 2 minutes, then quickly transfer to ice-cold water. Drain and puree the spinach in a blender to a smooth consistency and set aside.
In a large, heavy-bottomed pan, heat the vegetable oil over medium heat. Add the cumin seeds and let them sizzle for a few seconds until fragrant.
Add the chopped onions and sauté until they turn golden brown, about 5-7 minutes.
Stir in the minced garlic and ginger, and cook for another 2 minutes until aromatic.
Add the chopped tomatoes and green chilies, cooking until the tomatoes are soft and the oil starts to separate from the mixture, around 5 minutes.
Add the chicken thighs to the pan, along with the turmeric powder, coriander powder, and salt. Stir well to coat the chicken evenly with the spices and ingredients.
Cook the chicken for 10 minutes, stirring occasionally, until it is lightly browned.
Pour in the coconut milk and bring the mixture to a gentle simmer. Cover the pan and let the chicken cook for 15 minutes, or until it's cooked through and tender.
Stir in the pureed spinach and garam masala, ensuring everything is well combined. Simmer uncovered for another 5 minutes, allowing the flavors to meld together.
Add lemon juice and adjust salt to taste. Remove from heat.
Garnish with freshly chopped coriander leaves and serve hot with naan or rice.
Nutrition Facts
Calories |
1550 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.8 g | 109% | |
| Saturated Fat | 19.2 g | 96% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 625 mg | 208% | |
| Sodium | 3102 mg | 135% | |
| Total Carbohydrate | 57.7 g | 21% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 26.1 g | ||
| Protein | 144.2 g | 288% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 497 mg | 38% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 3921 mg | 83% | |
*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.
