The combination of chicken and spinach is phenomenal, and this dish highlights their union beautifully.
This spinach and minced chicken curry (Palak murgh keema) is homely, nutritious, and packed with flavor. I love making this and serving it alongside piping hot parathay (South Asian unleavened whole wheat flatbreads with delicious buttery layers). My kids love having it with a side of yogurt, and I like to top mine with a small squeeze of fresh lemon or lime.
Pakistani Spinach and Minced Chicken Curry/ Palak Murgh Keema
- 1½ pounds minced chicken
- ¼ cup neutral flavored oil
- 1 large onion, sliced thin
- 1 tablespoon ginger-garlic paste
- 1½ teaspoons coriander powder
- 1 teaspoon cumin seeds
- 1 teaspoon red chili powder
- ½ teaspoon turmeric
- ½ teaspoon ground black pepper
- Salt, to taste
- 3 tomatoes, diced
- 1 tablespoon full-fat yogurt
- ½ pound spinach, roughly chopped
- Chopped cilantro
- Fresh lemon or lime juice
Heat the oil in a large vessel over medium high heat. Add onions and sauté until lightly browned, about 5 minutes. Add ginger-garlic paste, coriander powder, cumin, red chili powder, turmeric, black pepper, and salt. Sauté until fragrant, for a few minutes, adding splashes of water as necessary to prevent the mixture from burning.
Add tomatoes and yogurt, and cook until the tomatoes have softened and the oil begins to separate from the gravy, about 5 to 10 minutes. Add splashes of water as necessary to prevent the mixture from burning.
Add chicken and spinach, and stir to break down the chicken into smaller pieces. Reduce heat to medium, cover, and cook until the chicken is cooked through and the spinach has cooked down, about 20 minutes. Remove from heat.
Garnish with cilantro and a squeeze of fresh lemon or lime.