BOMBAY CHICKEN PALAK

Ingredients Weight Measure
Chicken portions 6-1/2 lbs.
Clarified butter 5 oz.
Onion, chopped 5 oz.
Garlic, crushed 3 cloves
Green chiles 2 ea.
Ground cumin 2-1/2 tsp.
Ground coriander 2-1/2 tsp.
TABASCO® brand Original Red Sauce 3 Tbsp.
Spinach, washed and chopped 24 oz.
Tomatoes, skinned, deseeded and diced 24 oz.
Salt and pepper to taste
Chicken stock 27 oz.

Method

  1. Gently fry the chicken in the butter until golden brown.
  2. Remove the chicken and add the onions and garlic. Fry until golden and then add the chiles, the spices and TABASCO® Sauce; sweat down for 2-3 minutes.
  3. Stir in the spinach, add the tomatoes, season to taste and then add the chicken.
  4. Add the stock and bring to a boil.
  5. Cover with a lid and cook in the oven until the chicken is cooked and tender.
  6. Serve with rice and chapattis or naan bread.

Yield: 12 servings