Tuesday, April 15, 2014

Palakwala Chicken Keema (Chicken Mince with Spinach)

Chicken and fish are a staple at our home. My husband and now even my lil 4 year old always ask for chicken and/or fish at every meal. I have to find ways to add vegetables into the chicken and fish preparations just to give me the satisfaction that some veggies also form part of our diet.
let me not complain much - they do eat their salads without a fuss and even fruits - so, I guess there is a lot to be thankful for.
We generally have an American Meal plate with an Indian flair at home. Let me explain - its either a roasted piece of chicken or two OR maybe a fish fillet that has been baked in the oven along with some pulav/pilaf and some roasted cauliflower or brocolli or oven baked potato fries along with a big helping of salad (could be just chopped up cucumbers and carrots OR a full fledged salad with all the trimmings. Yup, thats what our everyday meal looks like atleast 3 times a week. Then ofcorse I have a dedicated vegetarian day on Thursdays - absolutely no meat served or cooked that day - and its been a fun challenge coming up with new ideas every Thursday. We do make elaborate Indian meals too - like the biryanis, the parathas, the kheers etc etc - but, a roti, sabzi, dal, chawal routine is a no no at our home. Well, we are foodies - whay else can I say.

Minced Chicken is awesome. I like it because it can take all the flavors in very quickly and you do not need to spend hours in the kitchen to get a fun bowl  like the one in the pictures. And the chicken keema can be used in many ways. You can just enjoy it with bread or chappati OR you could make stuffed buns ( thats what I plan to do the next time) OR you could make stuffed parathas with it (I had made them earlier, the recipe is here)


2 pounds minced chicken
2 tablespoons yogurt
1 teaspoon salt
1 big onion - finely chopped
1 big tomato - finely chopped
2 cups baby spinach - roughly chopped
9 cloves garlic - finely minced
1/2 inch ginger - finely minced
1 teaspoon garam masala powder
1 teaspoon chilli powder
1 teaspoon turmeric powder
1/8 cup oil


In a karahi add oil. When it gets hot add the chopped onions and fry well till it turns a nice golden brown. Then add the tomatoes, cilantro, garlic and ginger and fry till the tomatoes are soft and oil starts leaving the mixture on the side of the karahi. Add the chopped spinach, chilli powder, turmeric powder and garam masala powder along with 1/2 teaspoon salt and mix well. Add the yogurt and the mince chicken and mix well and keep stirring for 10 minutes. Cover and let the chicken cook for 10 minutes more minutes. Remove the cover and let any water thats formed get evaporated. Check for seasoning and add salt or spices as per taste.

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