We love Indian food in our house. But it is time to try some new, lesser known recipes.Jump to Recipe
I guess this is a PALAK CHICKEN type recipe. As is the case with a lot of my recipes, I see it on a website, or youtube or on a TV show, and I try to make it from memory. I have a quasi-photographic memory when it comes to food. The problem with this concept is that I do not write down the amount of the ingredients I used when I made the recipe. I make the recipes by feel.
This free flow style works a lot of the time but sometimes it creates an epic fail. The other problem is without measurements, I am challenged to share with you exactly what I did. I have always tried to take step by step pictures to make it easy for my readers to follow the recipe. The benefit for me is that I can go back myself, and generally, recreate the recipe by following my pictures. 🙂
This recipe layers in flavor which is the secret to Indian recipes. The spices in Indian food are packed with flavor and the combination of spices only enhances the strength of the spices. Some of my favorite Indian dishes where you can see so many spices used include:
Developing the flavors of the Spicy Chicken dish.
The Spicy Indian Chicken plated.
Spicy Indian Chicken
Spicy does not necessarily mean hot. Spice done right means flavor with a little kick. This Spicy Indian Chicken is packed with flavor and spice.
- 2 Whole Chicken breasts cubed
- 1 Tbsp Olive oil
- 1 Whole Yellow onion
- 2 Whole Jalapeno diced
- 1/4 Bunch Cilantro rough chop
- 1 Tsp Salt
- 2 Tsp Turmeric
- 2 Tsp Chili powder
- 12 Ounces Spinach pulsed
- 2 Cups Chicken stock
Begin by adding your spinach to a food processor using the plastic blade. This will leave the spinach with some consistency.
Add the oil to the Dutch oven and heat on medium heat. Add the onions and saute for 4 minutes. Add the diced jalapenos and cook for 2 minutes. Next, add the garlic and ginger and cook for 2 minutes followed by the cilantro. Mix well. Now add the chicken and cook for 5 minutes or so browning the chicken. Next, add in the stock and simmer for 15 – 20 minutes. Finish by adding in the spinach. Cook for 1 – 2 minutes warming the spinach.
Serve over white rice. Enjoy!