AIP Murgh Palak – Chicken and Spinach Curry

This version of murgh palak is a totally AIP compliant version of the popular Indian curry of chicken and spinach. It’s a great way to get your greens in and it’s packed with Indian flavor without a nightshade in sight.

 

two bowls of AIP murgh palak on a tray with roti and coconut yogurt

 

Well, I don’t know what to tell you, but I’m at it again with another Indian inspired dish.

I’m starting to think that the Indian flavors are just second nature these days as I didn’t set out to make a curry, but when we sat down to eat my hubby informed me that I had in fact made murgh palak (chicken and spinach). Who knew that you could create AIP Indian dishes without even trying. Cool!

I made this dish in the middle of an incredibly stressful time in our life…. between my surgery, me starting NTC coursework, my hubby working on a big project at work and my father in law ending up in the hospital…. and it was the perfect comfort food to enjoy while sitting together on the sofa binge watching netflix.

There’s just something super comforting about sopping up a curry with fresh homemade roti. Why is it that food eaten with your hands always tastes better.

If you’re looking for this roti recipe, it’s in my cookbook… My Paleo AIP Indian Adventure (available in ebook and paperback).

 

 

 

a close up of a bowl of aip murgh palak with a dollop of coconut yogurt and cilantro on top

 

If you enjoy the Indian inspired flavors of this dish, you may want to try some of the other Indian dishes on the blog, and check out my AIP Indian cookbook that’s full of more than 60 Indian recipes that are all 100% AIP compliant and totally full of Indian flavor.

More Indian Recipes:

 

 

 

two bowls of murgh palak with AIP roti and coconut yogurt

 

It’s always a good time for Murgh Palak:

Print

AIP Murgh Palak – Chicken and Spinach Curry


  • Author: Bethany Darwin
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 5-6 servings
  • Category: Dinner
  • Method: Instant Pot/ Pressure Cooker
  • Cuisine: Indian

Ingredients

for the curry paste

  • 1 medium red onion
  • 4 cloves garlic
  • 1/4 tsp cinnamon
  • 1 medium carrot
  • 1 inch ginger root
  • 1 tsp dry ginger
  • 1 tsp turmeric

Curry

  • 2 TBSP olive oil
  • 8 whole cloves
  • 1.5 TBSP dry fenugreek leaves
  • 1/2 cup dry grated coconut
  • 2 chicken breasts
  • 1 cup broth
  • 1 pack of frozen chopped spinach
  • 2 carrots
  • 3 small to medium turnips
  • 2 cups water
  • 1/2 tsp pink salt

Toppings:

  • coconut yogurt
  • cilantro

Instructions

  1. rough chop onion, 4 cloves garlic & 1 carrot and place in a small food processor along with 1 inch ginger root, 1/4 tsp cinnamon, 1 tsp dry ginger, 1 tsp turmeric and pulse to form a paste
  2. heat 2 TBSP olive oil in a large stockpot (or stove top pressure cooker – see below for instant pot notes) over a medium heat and add the curry paste along with 8 whole cloves, 1.5 TBSP dry fenugreek leaves and 1/2 cup grated coconut and sauté until the onions and coconut begin to brown and all the spices are releasing their flavors into the oil
  3. while the paste is cooking, cut chicken breasts into large (2 inch) chunks
  4. once paste begins to brown, add chicken and 1 cup broth and coat the chicken well with the curry paste
  5. allow to cook for about 6 minutes
  6. while chicken cooks, thaw the frozen spinach in either a saucepan or microwave (and drain off some of the liquids)
  7. also while chicken is cooking, peel and rough chop the carrots and turnips into bite sized piece (or larger)
  8. add spinach, carrots, turnips, 1/2 tsp pink salt and 2 cups water (enough to cover veggies) to the pot
  9. either simmer until the chicken and veggies are cooked through – about 20-25 minutes…. or pressure cook for 9 minutes & quick release
  10. serve with roti, cauliflower rice or mashed sweet potatoes

Notes

Instant Pot Notes:

Follow the instructions and sauté in the instant pot (or if your stove if faster, sauté there and move to the instant pot). When it comes time to pressure, lock on the lid, set to pressure for 9 minutes and then quick release.

 

 

 

 

two bowls of aip murgh palak on a tray along with coconut yogurt, roti and cilantro

 

 

 

 

 

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