Chicken Hariyali or Palak Gosht Curry

To my pleasant surprise, Gudiya just loved this curry. She can be quite unpredictable when it comes to food. and I guess, for all moms (or dads!), it's a moment of ultimate joy when their kids give two thumbs up!

Chicken Hariyali or Palak Gosht

Spinach Chicken Curry

Ingredients

1 lb chicken, boneless/skinless, cut into chunks

1 tomato, chopped

1 onion, minced

1/2 tsp crushed black pepper

Grind to paste1

1/2 cup cilantro/coriander leaves

1-2 green chilies

1/2 onion, chopped

3-4 garlic cloves

1" ginger

Whisk together

1/2 tsp turmeric powder

1/2 cup plain yogurt

Grind to paste2

1 bunch spinach, boiled

8-10 cashews

1 tbsp white poppy seeds

1 tbsp coriander seeds

Tempering

1 tbsp oil or ghee

3 cloves

1 cinnamon

Also need,

salt to taste

1/2 tsp kasoori methi, crushed

1/2 tsp garam masala

Suggested Accompaniment

Naan or Tandoori Roti or Rumali Roti

Lemon wedges

Kachumbar

Method

1. Grind paste 1 . Mix with yogurt & turmeric powder. Marinate the chicken. Cover. Refrigerate for 2-4 hours.

2. Clean spinach. Wash it several times in running water. Add 1/2 cup water. Bring to boil. As the spinach wilts, switch off the gas. Let it cool down a little. Grind to a smooth paste along with cashews, poppy seeds, coriander seeds.

3. Heat oil in a pressure pan/cooker or handi. Add all cloves and cinnamon.

4. As the spices leave a wonderful aroma, add onion. Saute till golden brown.

5. Add marinated chicken along with yogurt. Saute for 5 minutes. Add crushed black pepper.

6. Now add spinach paste, tomato and 1/2 cup water. Add salt to taste.

7. Pressure cook till 3-4 whistles.

8. Let the pressure drop completely. Open the lid. Let it simmer.

9. Add crushed kasoori methi and garam masala.

Note -

1. The consistency of this curry should be on the thicker side.

2. For richer taste, use ghee for tempering and also add 1/4 cup heavy cream in step 9.