The last week has seen a lot of activity in my house. The maid quit, the kids fell sick and it pretty much feels like a hurricane hit us. However, we have coped up really well and got a much needed break today after a few days of madness. What really helped was that we quickly planned meals for the week and split up chores between the two of us - trust me, planning ahead really saves time & sanity - it also helps us eat better and shop economically, make use of existing stock of ingredients and net net, save bucks.
Since we have planned one day of the week for any kind of preparation that calls for chicken - whole, boneless, minced - I decided to make use of the leafy greens sitting in my fridge for the past one week. Almost once in two weeks we have nutritious parathas for breakfast and buying a whole bunch of spinach when only a few leaves are required leads to the rest of it waiting for a good enough recipe. I had also made methi chicken sometime last week so another bunch of methi leaves were staring back at me. Today I decided to put both these beauties to good use and marry them off to the chicken.
Anyway, I had planned to make chicken today but without a real recipe - a pinch of this and a smidgen of that later I was rewarded with a real good chicken curry - delicious, healthy and very simple to make. The husband gave me a thumbs up and I was happy that the generally fussy eater aged 5 gobbled up some too without a fuss. The best part was that I made good use of the leafy greens.
I am only sad that I didn't get enough good pictures - the dish is far more superior than the pictures I managed to grab today. I may just click a few more next time cuz I am certainly making this dish over & over again.
About this dish
This is an easy to prepare dish that tastes very good if you like eating leafy greens. Spinach is a wonderful source of vitamin A, potassium, magnesium, iron & folate - beneficial for pregnant women. Methi (fenugreek) is a wonder herb - great for reducing diabetes & cholesterol and with a host of other health benefits such as preventing hair loss, aiding digestion and a million other things
This dish can be your perfect weekday meal option - to be eaten with chapathis - tastes really yum! So what are you waiting for? Go get some green in your diet!
Prep time: 20 mins | Cook time: 25 mins | Serves 4
- 1 kg chicken
- 2 large onions finely chopped
- 1 or 2 green chillies slit
- 1-1/2 inch ginger finely chopped
- 1/2 loosely packed cup of coriander leaves & tender stalks
- 4 large (or 7-8 small) flakes of garlic finely chopped
- 2 firmly packed cups of palak leaves & tender stalks
- 1 firmly packed cup methi leaves only
- 1 or 2 teaspoon kashmiri chilli pwd - adjust to taste
- 1/2 teaspoon turmeric powder
- 3/4 teaspoon cumin (jeera) powder
- 1 teaspoon garam masala powder
- 1/2 cup thick curds (yogurt) whisked
- 1 teaspoon lime juice (optional)
- 2-3 tbsp olive oil (or any cooking oil)
- Salt to taste
1. Cut the chicken into medium sized pieces, wash and drain on a colander.
2. Heat oil in a large heavy based pan/kadhai and fry the onions till golden pink. Add the green chilli and coriander leaves n fry for 3-5 minutes.
2. Reduce heat and add the chopped ginger, garlic, chilli powder, turmeric powder and cumin powder. Mix well and then add the chicken and fry on a medium flame for 3-4 mins. Add the thick yogurt, salt to taste and cook for about 5 mins.
3. Add the roughly chopped methi and palak leaves and mix. Cover the pan and cook on a medium flame till the chicken is done. Check taste and add lime juice if desired.
4. Serve hot with chapathis.
1. Wash the methi & palak leaves and drain off all the excess water from the leaves. You can use a clean kitchen towel for this. This will ensure that your gravy doesn't become too watery.
2. For a thicker gravy, you may puree the palak leaves and add them to the curry after step# 2. Do not puree the methi leaves.