Keto Palak Chicken - Chicken and Spinach dish

Palak Chicken is a simple hearty dish that can becomes a side to a low-carb roti or a keto naan. I sometimes toss it with boiled eggs and eat it like a salad. Its that delicious and its a great way to get your greens in.

Ingredients:

boneless cubed chicken - 200gms
Spinach/Palak - 100 to 150 gms
Onions - chopped - 30gms
Tomato - chopped - 40gms
Ginger garlic paste - 1/2 tsp
Salt  - 1/2tsp
Chilli powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Coriander/Dhania powder - 1/4 tsp
Cumin/Jeera Powder - 1/4 tsp
Garam Masala - 1/2 tsp
cooking oil or ghee or butter - 10g
Kasuri Methi/dried fenugreek leaves - 1tsp (optional)

Boiled eggs - 2 or 3 (optional)

Method:

Marinate the chicken with 1/4 tsp salt, 1/4 tsp chilli powder and 1/4 tsp turmeric powder for an hour. you can marinate and leave it overnight in the fridge too.

Chop the spinach into  manageable pieces.

Take a 2 ltr pressure cooker, add a pat of butter or ghee or coconut oil to it. Spread the marinated chicken on top of that evenly so that all the pieces are coming in contact with the bottom of the cooker. Don't add any water to this.

Take a small vessel that will fit inside this pressure cooker. Load this vessel with the chopped spinach. Don't add any water to this vessel as well. Keep this vessel on top of the chicken pieces like so.

Close the cooker and fire the stove. cook on high for 6 whistles. The chicken cooks in its own juices and lets out the stock. Spinach also gets blanched in its own water.

Remove the vessel and fish out the chicken pieces. Don't discard the stock that remains in the bottom of the cooker. We will use it later. Once the chicken pieces cool down, roughly shred them with your hands into small shreds.

Heat a wok/kadai on the stove and add a bit of fat of your choice.  I use coconut oil. Add the chopped onions and saute them till they become translucent.  Add the ginger garlic paste and saute till the raw smell goes away. Add the chopped tomatoes and the spice powders and saute it all nicely.

Add the remnant chicken stock to deglaze the kadai and mix it all nicely. Add the chicken pieces and toss them to with the sauteed onions and tomatoes.

Add the spinach and toss it all together to let them cook for a few minutes. Since the chicken is already cooked, it doesn't need further cooking. Remove the kadai from the fire once its all mixed nicely.

You can have this as a side to keto naans or rotis. I will share my keto naan recipe in a future post. Alternately, once can add a few boiled eggs to this dish and make a nice masaledar salad and eat it as is.