Soy-Free Palak Chicken

Elevate your weeknight dinner game with this flavorful and wholesome Soy-Free Palak Chicken, a vibrant twist on the classic Indian dish! Tender, juicy chicken thighs are simmered in a creamy, spiced spinach sauce made without soy, thanks to rich coconut milk that adds a luscious texture and subtle sweetness. Blanched and pureed spinach infuses the dish with vibrant color and earthy depth, while aromatic spices like garam masala, cumin, and turmeric create layers of bold, comforting flavor. This dish is both dairy-free and soy-free, making it a perfect choice for those with dietary restrictions. Ready in just an hour, it’s an easy yet impressive recipe to pair with fluffy basmati rice or warm naan for a complete meal. Perfect for anyone craving a healthier, home-cooked Indian-inspired dish with a twist!

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 500 grams Chicken thighs, boneless and skinless
• 300 grams Fresh spinach leaves
• 1 unit Onion, medium-sized, finely chopped
• 3 units Garlic cloves, minced
• 1 tablespoon Ginger, minced
• 1 unit Tomato, medium-sized, chopped
• 2 units Green chilies, slit
• 200 milliliters Coconut milk
• 1 teaspoon Garam masala
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Cumin seeds
• 1 teaspoon Coriander powder
• 1 teaspoon Salt
• 2 tablespoons Vegetable oil
• 1 tablespoon Lemon juice
• 2 tablespoons Fresh coriander leaves, chopped

Directions

Step 1

Rinse the spinach leaves thoroughly under running water to remove any dirt. Blanch the spinach in boiling water for 2 minutes, then quickly transfer to ice-cold water. Drain and puree the spinach in a blender to a smooth consistency and set aside.

Step 2

In a large, heavy-bottomed pan, heat the vegetable oil over medium heat. Add the cumin seeds and let them sizzle for a few seconds until fragrant.

Step 3

Add the chopped onions and sauté until they turn golden brown, about 5-7 minutes.

Step 4

Stir in the minced garlic and ginger, and cook for another 2 minutes until aromatic.

Step 5

Add the chopped tomatoes and green chilies, cooking until the tomatoes are soft and the oil starts to separate from the mixture, around 5 minutes.

Step 6

Add the chicken thighs to the pan, along with the turmeric powder, coriander powder, and salt. Stir well to coat the chicken evenly with the spices and ingredients.

Step 7

Cook the chicken for 10 minutes, stirring occasionally, until it is lightly browned.

Step 8

Pour in the coconut milk and bring the mixture to a gentle simmer. Cover the pan and let the chicken cook for 15 minutes, or until it's cooked through and tender.

Step 9

Stir in the pureed spinach and garam masala, ensuring everything is well combined. Simmer uncovered for another 5 minutes, allowing the flavors to meld together.

Step 10

Add lemon juice and adjust salt to taste. Remove from heat.

Step 11

Garnish with freshly chopped coriander leaves and serve hot with naan or rice.

Nutrition Facts

Serving size	(1387.9g)

Amount per serving	% Daily Value*
Calories	1549.5

Total Fat 84.8g	0%
Saturated Fat 19.2g	0%
Polyunsaturated Fat 16.8g
Cholesterol 625mg	0%
Sodium 3102.0mg	0%
Total Carbohydrate 57.7g	0%
Dietary Fiber 14.5g	0%
Total Sugars 26.1g
Protein 144.2g	0%

Vitamin D 0IU	0%
Calcium 497.2mg	0%
Iron 18.4mg	0%
Potassium 3920.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.6%

Protein: 36.7%

Carbs: 14.7%