Punjabi Style Palak Paneer with Irish Chicken
with chilli flakes and garlic naanCalories
:
1190 kcalProtein
:
81.1g proteinTotal
:
35 minutesDifficulty
:
EasyBlender Needed
Allergens:
- Milk
- Cereals containing gluten
- Wheat
A recipe conveniently customised just to your liking.
Ingredients
Serving amount
200 grams
Paneer
(Contains: Milk)
150 grams
Rice
120 grams
Baby Spinach
2 unit(s)
Garlic
1 unit(s)
Ginger
2 unit(s)
Tomato
2 unit(s)
Onion
1 sachet(s)
Dried Chilli Flakes
2 sachet(s)
North Indian Style Spice Mix
2 unit(s)
Naan
(Contains: Cereals containing gluten, Milk, Wheat)
300 grams
Diced Irish Chicken Breast
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)4980 kJ
Energy (kcal)1190 kcal
Fat29.4 g
of which saturates15.6 g
Carbohydrate148.2 g
of which sugars14.7 g
Dietary Fiber9.1 g
Protein81.1 g
Salt2.9 g
Potassium774.2 mg
Calcium83.6 mg
Iron2 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in your delivered box.
Utensils
•Grater
•Baking Sheet with Baking Paper
Cooking Steps
1
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Rinse the rice to remove excess starch. Pour 300ml cold salted water (per 2P) into a medium pot with a tight-fitting lid.
- Stir in the rice and bring to the boil.
- Once boiling, lower the heat to medium, cover, and cook for 10 mins.
- Remove from the heat. Keep covered for 10 mins or until ready to serve (the rice will continue to cook in its own steam).
2
- Cut the tomato into 2cm chunks.
- Halve, peel and chop the onion into small pieces.
- Peel and grate the garlic (or use a garlic press).
- Peel and grate the ginger. Use a teaspoon to easily scrape away the peel.
3
- Place a pan over medium-high heat with a drizzle of oil.
- Once hot, fry the chicken until browned, 5-6 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
- Add the onion and tomato and cook for 4-5 min until softened.
- Add ginger, half the chilli flakes and half the garlic. Cook until fragrant, 30 secs.
- Add spinach and a splash of water and cook for 1-2 min until wilted. Season with salt and pepper. Blend until smooth. Add a splash of water to loosen if needed.
TIP: If you don't have a blender, mash with a potato masher to achieve a rustic consistancy.
4
- Chop the paneer into 2cm cubes.
- Toss with the North Indian spice and a drizzle of oil.
- Place a pan (preferably non stick) over medium-high heat with a drizzle of oil.
- Once hot, add the paneer to the pan and season with salt and pepper.
- Fry until golden all over, 5-8 mins. Shift regularly to brown evenly. Once golden, transfer to a plate lined with kitchen paper.
5
- In a small bowl combine a drizzle of oil with the remaining garlic, remaining chilli flakes and salt.
- Place the naan on a lined baking tray, brush with garlic oil and pop into the oven to warm through, 2-3 mins.
6
- Fluff up the rice with a fork and divide between bowls.
- Spoon over the spinach sauce then top with the fried paneer.
- Serve with garlic naan alongside.
