Palak Chicken and Paneer
| Number of portions: 4 | Prep time: 10 minutes | Total time: 40 minutes |
Ingredients
- ¾ cup brown rice, uncooked
- 2 tsp (10 mL) canola oil
- 6 oz (170 g) raw boneless, skinless chicken breast, cubed
- 3 garlic cloves, minced
- 2 tsp ginger, grated
- 2 tsp garam masala
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 large onion, minced
- 1 Serrano chili pepper, minced
- 3 medium tomatoes, diced
- 1 lb (454 g) frozen chopped spinach, thawed and squeezed of excess liquid
- 1 cup plain 2% Greek yogurt
- 6 oz (170 g) cubed paneer
Directions
- Cook rice according to package directions; set aside.
- Heat oil in a large skillet over a medium heat. Cook chicken for 4-5 minutes or until cooked through. Transfer to a plate and set aside.
- In the remaining oil in the skillet, sauté the garlic, ginger, garam masala, coriander, and cumin for 1 minute.
- Add the onion and chili pepper and cook until soft, approximately 5 minutes.
- Stir in tomatoes and cook for 10 minutes. Add the spinach to the skillet and cook for 3-5 minutes.
- Transfer the mixture to a blender or food processor and add Greek yogurt. Blend until smooth.
- Return mixture to skillet. Add the paneer and cooked chicken; cover and simmer for 10 minutes.
- Serve with cooked rice.
| Nutrient | Per portion |
| Calories | 452 kcal |
| Protein | 33 g |
| Carbohydrates | 44 g |
| Fat | 17 g |
| Fibre | 7 g |
| Sodium | 145 mg |