Chicken-Spinach à la Arvind!

Posted on February 17, 2012


This is a favorite dish of my friend Julian Hewlett.

Julian! Monsieur, c’est la recette au Poulet aux épinards-à la Arvind!! Bon apetit, mon ami!

Cooking time: About 60 minutes


Boneless Chicken (or just simply remove the bones) : 400 gm

Spinach: 400 gm

Diced Tomatoes: 250 gm

Ginger (trimmed): 10 gm

Ginger Paste: 40 gm

Garlic Paste: 60 gm

Diced Onion: 75 gm

Green Chili: 2-3 small

Cumin Seeds: 1/2 teaspoon (optional if Black Mustard seeds are available)

Black Mustard Seeds: 1/3 teaspoon (optional if Cumin seeds are available)

Turmeric powder: 1/2 teaspoon (optional)

Coarse Ground Pepper: 1/2 teaspoon

Salt: To taste

Vegetable Oil: 1.5 tablespoon

Green Coriander leaves: To taste



My preparation consists of 3 parallel processes

1. Clean the chicken and grill the chicken on low flame till it is cooked.

2. Wash the Spinach thoroughly, add a pinch of salt boil the spinach for about 5 minutes in water (i.e. once the water starts boiling let it simmer for about 5 minutes on low flame).

3. Heat the vegetable oil on low flame (It may take about two minutes). Add Cumin Seeds and Black Mustard Seeds, allow the moisture to boil out. Add diced onions and saute for couple of minutes.  Add Green Chili and saute, wait till the oil starts separating from the Onions. Add ginger and garlic paste and mix it thoroughly, add the turmeric powder and mix. Keep the flame low and let the mixture cook for about 5 more minutes, keep mixing it intermittently. Add salt and ground pepper, mix. Add  diced tomatoes (Tomato puree is equally good option) and mix it. Cover the pan and let the gravy cook for about 10 minutes on low flame. Stir the sauce intermittently to prevent it sticking to the pan.

4. Drain the water to a bowl from the Spinach. Mash the Spinach.

5. Add the grilled chicken to the sauce and saute for about 2 minutes (keep the pan covered – and wait till the mix starts boiling again). Add the mashed spinach and mix, add the excess water from the spinach till it is consistent to your liking. Add thin trimmings of ginger, stir and allow the mix to boil for about 2 minutes on low flame.

6. Garnish the dish with Coriander leaves.

Posted in: Recipes, White meat