Murg Paalak Curry

During Summer vacation...I got a strange phone call for my Cooking Class enrollment. Though I have 5 different programs to choose from, She asked me for that particular dish 'Paalak Chicken Curry'. Later when the couple came to my class...I happened to discover, they tried this dish in a restaurant and ever since, they had special cravings for it. They were more than excited to find out my class. Though it was first time, for me to fix this dish, it turned up really good and Katherine and Nan, really appreciated my effort.

Paalak Chicken Curry:

Spinach Chicken Curry. Paala Keerai-Kozhi Curry.

Ingredients:

Spinach 2 bunches - blanch the leaves
Chicken thigh (bone less) chop
Salt
Turmeric 1 pinch
Chili powder 1/4 spoon
Green chilies 3 crushed
Onion 1 medium - grated
Tomato 1 large pureed
Ginger-Garlic paste 1 spoon
Garam masala powder 1/4 spoon
Heavy cream 1 tablespoon(optional)
Butter few cubes.

Method:

In a wide wok, melt butter. Add chicken, salt, turmeric and chili powder.

Followed by chilies, ginger-garlic paste and onion. Fry real good, maybe until raw odour leaves the pan. Add tomato puree too. Cover and cook over medium heat.

Now in a seperate pan, mealt butter add spinach and apinch of salt tot it. Cover and cook for quick 2 minutes. Once the leaves wilt...puree them.

Now stir-in spinach puree to the chicken and continue cooking. Once the meat is done, add fresh cream and garam masala powder and remove from heat.

Serve to go with your naan bread or tandoored roti. Enjoy.