Palak Chicken

So this is another dish that I make once in a while when its time for some green leafy veggies... Can't forget one of the richest sources of iron. Wiki search on spinach says a 180 g serving of spinach contains 6.43 mg of iron, whereas one 170 g ground hamburger patty contains at most 4.42 mg of iron.

lets get going here

Ingredients:

• 1 lb chicken - about 1 inch cubes of boneless skinless chicken breast meat
• 2 bunches of spinach
• 5 black cardamoms
• 3 bay leaves
• 10 cloves
• a pinch of asafoedita
• 1 - 2 table spoons red chilli powder - this depends on how hot you want to make the dish.
• 2 table spoon fennel powder
• 0.75 table spoon ginger powder
• salt to taste
• 2-3 table spoon oil

On the stove:

Add the oil into the pan, let it heat up and then add the cardamoms, bay leaves, cloves, asafoetida, salt and the chicken into the oil and cook with occasional stirring till chicken turns golden brown in color. This should take about 10 mins on medium heat.

Add the spinach and keep stirring till the spinach reduces in volume. This should take about 3-5 mins on medium heat. You can also try covering the vessel for spinach to secrete all its water and reduce in volume.

Add the red chilli, fennel and ginger powder and mix it well with the chicken/spinach mix and let it cook for 3-4 minutes.

Bring the chicken to a boil, simmer the heat and let it cook with a cover on the pan for about 40-45 mins with occasional stirring to make sure the chicken doesn't stick to the bottom of the pan.

YUMM PALAK CHICKEN IS READY TO BE SERVED WITH STEAMED RICE !!! NJOY