Chicken palakwala

Loaded with flavour, this spinach curry is popular and easy to adapt and improvise. Switch the chicken out for paneer or tofu. If you’re missing any of the spices, just leave it out. If you don’t want to grind spices, use garam masala combined with cumin and coriander powders. Adjust chilli levels according to your tastes.

If you want a richer, creamier curry, use single or double cream instead of evaporated milk. I always have cans of evaporated milk in the cupboard to avoid fresh cream’s short shelf life, and high fat heaviness.

Ingredients

• Chicken thigh fillets

• Frozen chopped spinach

• Evaporated milk 

• Onion

• Garlic

• Ginger

• Turmeric

• Ground nutmeg

• Dried fenugreek leaves

• Ground spices (in this video in order: Coriander seeds, Cumin seeds, Cloves, Green cardamom pods, Black cardamom, Cinnamon/Cassia bark, Bay leaves, Dried red chillies, Black peppercorns, Salt)

• Oil

Tips: Use bottled ginger & garlic pastes and/or pre-fried onions to speed things up. Spinach doesn’t have to be blended, you can just put it straight in from the freezer - it will result in a coarser texture but could save time if you are in a hurry. Also as mentioned above, using pre-ground spices and garam masala can also reduce prep time.