Enjoy a spicy and creamy chicken dish with this palak chicken recipe. Chicken and spinach are cooked in a spiced sauce for an easy and tasty low carb and high protein dinner.
I am a big fan of palak paneer so though I would make a chicken version for the Chief Taster. It has the same spice mix so I had an idea of how it should taste. It was met with happy eating sounds and the Chief Taster went in for a second serving!
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What is Palak Chicken?
Palak Chicken or Chicken Palak is an Indian dish that combines tender pieces of chicken with a rich, flavorful spinach (palak) gravy. The dish is a delightful blend of chicken and spinach, cooked with aromatic spices to create a hearty and wholesome meal. The spinach gives the curry its vibrant green color and creamy texture, while spices like cumin, coriander, turmeric and garam masala add layers of flavor.
We also make a vegetarian version in our palak halloumi recipe. Traditionally paneer cheese is used to make palak paneer but firm halloumi works just as well.
Ingredients
Palak spices can vary but these are the mix we enjoy. Tweak your own mix if you wish.
- Chicken - we use skinless, boneless chicken breasts, but you could use chicken thighs.
- Spinach - for an easy dish, we used defrosted spinach. If you want to use fresh spinach, the volume cooked should be the same as the defrosted spinach.
- Chopped Tomatoes - canned tomatoes are used, but freshly chopped tomatoes would add a fresh flavor.
- Tomato Paste - check the ingredients for any hidden sugar.
- Onion - adds a subtle sweetness and balances the spices.
- Garlic - brings out the savory elements of the dish and enhances the overall umami flavor.
- Fresh Ginger - adds warmth and a bit of heat, balancing the other spices.
- Jalapeno Peppers - adds a medium heat to the spice mix. You can omit if you don't like your dish too spicy.
- Olive Oil - coconut oil can be substituted.
- Lemon Juice - used in the spice mix to season the chicken.
- Spices - Coriander powder, Cumin Powder, Salt, Garam Masala, Turmeric, Dried Fenugreek, Chili Powder.
- Heavy cream - adding a bit of cream or yogurt at the end adds richness and balances the flavors. If you prefer a dairy-free version, you can skip this step or use coconut cream.
How to Make Palak Chicken
This is an easy one-pan recipe.
Mix the spices and lemon juice in a bowl.
Toss the chicken chunks and season.
Saute onion and add ginger garlic paste.
Add the chopped green chili.
Add the spiced chicken and cook.
Stir in the spinach, tomatoes and cook. Add the cream before serving.
Storage
Any leftovers should be kept in an airtight container and stored in the fridge for up 3 to 4 days. Ensure that it is cooled completely before refrigerating to prevent condensation, which could affect the texture of the dish.
Can You Freeze Palak Chicken?
If you want to freeze palak chicken, store the dish in a freezer-safe, airtight container or ziplock bag to protect it from freezer burn. You can also portion it into individual servings for easier reheating. It should last up to 3 months.
Defrost in the fridge overnight and reheat on the stovetop or microwave until it is heated thoroughly. You may need to add a splash of water or cream to bring the sauce back to the desired consistency.
Recipe Tips
Marinating the chicken with the spices for 30 minutes to 1 hour can enhance flavor and make the chicken more tender. This step is optional but adds extra depth to the dish.
While boneless chicken cooks faster, bone-in chicken adds more depth of flavor to the curry. Just extend the cooking time slightly to ensure it is cooked through.
Taste and adjust seasoning throughout the cooking process. Adding salt and spices in stages ensures a well-balanced flavor in the final dish.
Garnishing with fresh coriander leaves enhances the aroma and adds a fresh finish to the dish.
What To Serve with Palak Chicken
Although this is a hearty dish by itself, serve with a side of coconut cauliflower rice or our coconut flour flatbread. A side salad can be refreshing too.
More Spicy Chicken Recipes
If you enjoy a touch of spice with your chicken, try these other low carb recipes:
Keto Moroccan Chicken - full of flavor and inspired by Moroccan spices
Chicken Pasanda - a mild spicy chicken in a yogurt sauce
Keto Butter Chicken - An easy creamy and mild spicy chicken dish.
Tandoori Chicken Skewers - a popular variation of tandoori chicken where the marinated chicken is skewered and grilled or baked in the oven.
Palak Chicken
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Ingredients
- ½ lb chicken breast, boneless, skinless
- 2 cloves garlic, minced
- 1 medium onion, finely chopped
- 1 cup defrosted spinach
- 2 jalapeno chilis, deseeded and chopped
- 1 tablespoon fresh ginger, peeled and grated
- ¼ cup chopped tomatoes (canned)
- 1 tablespoon tomato paste
- 3 tablespoons olive oil
- 4 tablespoons heavy cream or Greek yogurt
Spices
- 1 teaspoon coriander powder
- ½ teaspoon chili powder
- ½ teaspoon cumin
- 1 teaspoon dried fenugreek
- ¼ teaspoon garam masala
- ½ teaspoon turmeric
- ½ teaspoon salt
- 1 tablespoon lemon juice
Instructions
- Place the fresh ginger and garlic in a blender or food processor and blend into a paste.
- Chop the chicken into bite sized cubes and place in a large mixing bowl with the spices and lemon juice. Toss thoroughly.
- In large pan or skillet, heat the olive oil on a medium heat and saute the onion for 5-8 minutes until soft.
- Add the garlic ginger paste and cook for 2 minutes.
- Add the jalapenos and cook for 1 minute, stirring well.
- Add the seasoned chicken chunks to the pan and cook for 8 to 10 minutes.
- Add the spinach, chopped tomatoes and tomato paste. Stir well.
- Cover and simmer for 10 to 15 minutes until the chicken is tender.
- Stir in the cream (or yogurt) and serve with a garnish of chopped coriander (optional).
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator.
