Description
This recipe is from Indian cuisine which I love. Such spicy and flavorful dishes in India usually served with fresh boiled rice in a separate dish, which will soften and emphasize the distinct taste of chicken in spinach.
Ingredients
-
Chicken fillet
600 g
-
Spinach
300 g
-
Onion
2 piece
-
Chili
1 piece
-
Garlic
5 tooth
-
Ginger
-
Cream
3 Tbsp
-
Vegetable oil
1 Tbsp
-
Turmeric
0.25 tsp
-
Coriander
0.5 tsp
-
Cumin
0.25 tsp
-
Butter
1 Tbsp
-
Lemon
-
Figure
Cooking
Frozen spinach before cooking to thaw, drain the liquid. If you have fresh spinach, chop it in a blender.
Onions and garlic peel and finely chop.
Slice the chili (adjust spiciness to your taste). Ginger can be grated or cut into strips.
Chicken fillet wash, dry, cut into small pieces.
To cook the dish going in the slow cooker Vitek 4204-GY. With 3D heating, the dish is cooked faster. In this recipe we will need two programs: "Broiling" and "Stewing".
Turn mode "Roasting", pour some in a bowl with a little oil and wait for it to heat up. Fry the onion and garlic about 2-3 minutes. For this regime we are watching yourself, as if fried in the pan, so don't leave the slow cooker unattended and stir with a special spatula. To the onions and garlic, add chicken fillet and fry all together for about 5-7 minutes.
Add to the chicken spinach and chili
Followed by spices (turmeric, coriander and cumin), mix, transfer multivarku mode "Quenching" and simmer for about 10 minutes.
At the end of quenching add salt to taste, add the cream, butter, stir and heat for about 5 minutes.
To this dish I boiled the rice in a slow cooker. It is a special mode of "Rice" and the choice of what rice you need: sticky, crumbly or cooking brown rice. I chose the mode of "rice crispies" -15 minutes.
Serve Palak murg to the table hot, garnished with lemon slices.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.