fusionmedium

Chicken Palak

Name: Chicken Palak
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: fusion
Ingredients: 450 grams boneless skinless chicken thighs; 300 grams fresh spinach; 1 large onion; 4 cloves garlic; 1 inch ginger; 1 tsp cumin seeds; 1 tsp ground coriander; 1 tsp turmeric powder; 200 ml coconut milk; 2 tbsp extra-virgin olive oil; to taste salt; to taste black pepper

This vibrant dish marries tender chicken with a rich and spiced spinach sauce, delivering an irresistible umami punch. The delicate balance of spices and the creamy texture of the spinach creates a comforting meal that feels both indulgent and wholesome.

Updated April 26, 2026

min total

servings

450

cal / serving

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Heads up: dietary tags are inferred from listed ingredients. If you have a medical allergy or intolerance, verify each ingredient against a label before cooking. This is not certified-allergen-safe content.

Origin

Palak, or spinach, has long been celebrated in Indian cuisine for its nutritional value and versatility. This fusion adaptation incorporates chicken, bridging flavors and textures from both Indian and contemporary cooking, making it accessible and delightful for a wider audience.

Ingredients

450 gramsboneless skinless chicken thighs
300 gramsfresh spinach
1 largeonion
4 clovesgarlic
1 inchginger
1 tspcumin seeds
1 tspground coriander
1 tspturmeric powder
200 mlcoconut milk
2 tbspextra-virgin olive oil
to tastesalt
to tasteblack pepper

Instructions

01
Step 1: In a large pan over medium heat, add 2 tablespoons of extra-virgin olive oil. Once shimmering, add 1 large diced onion and sauté until translucent and aromatic, about 5-7 minutes. This builds the flavor base.
02
Step 2: Stir in 4 minced garlic cloves and 1 inch of grated ginger, cooking until fragrant, about 1-2 minutes. This step adds depth and warmth to the dish.
03
Step 3: Add 1 teaspoon each of cumin seeds, ground coriander, and turmeric powder, stirring for 30 seconds to toast the spices until they release their oils and become aromatic. This enhances their flavors.
04
Step 4: Add 450 grams of cubed boneless skinless chicken thighs, season with salt and black pepper, and cook until browned on all sides, about 5-6 minutes. This locks in moisture and flavor.
05
Step 5: Incorporate 300 grams of fresh spinach, stirring until wilted, about 3-4 minutes. It will reduce in volume significantly but will add nutrition and vibrant color.
06
Step 6: Pour in 200 ml of coconut milk, bring to a gentle simmer, and cook for another 10 minutes, allowing the chicken to cook through and flavors to meld. The coconut milk adds creaminess without dairy.
07
Step 7: Adjust seasoning to taste and serve hot, ensuring the dish is well-balanced in flavor.

Chef's notes

Avoid overcooking the chicken; it should be tender and juicy, not dry.
For a vegan version, substitute chicken with 450 grams of firm tofu, ensuring it's pressed and cut into cubes.