Keema Palak (Ground Chicken and Spinach Curry)
Updated July 3, 2025

- Total Time
- 35 minutes
- Prep Time
- 10 minutes
- Cook Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¼cup ghee or neutral oil
- 1medium yellow onion, finely chopped
- 1pound ground chicken
- 1teaspoon ginger paste or freshly grated ginger
- 1teaspoon garlic paste or freshly grated garlic
- 1teaspoon fine sea salt
- 1teaspoon cumin seeds
- 1teaspoon Kashmiri chile powder, or other ground red chile powder
- ¼teaspoon ground turmeric
- 3Thai green chiles, chopped
- 2medium plum tomatoes, finely chopped
- 1pound baby spinach
- ¾teaspoon garam masala
- 2tablespoons lemon juice (optional)
- Basmati rice or roti, for serving
Preparation
- Step 1
In a medium (9-inch) pot or wok, warm the ghee over high heat until melted, 30 to 45 seconds. Add the onion, chicken, ginger, garlic and salt. Cook over high heat, breaking apart the meat into smaller pieces, until the onion turns translucent and some chicken pieces start to crisp, about 10 minutes.
- Step 2
Reduce the heat to medium, then mix in the cumin seeds, chile powder, turmeric and green chiles. Add the tomatoes and cook, stirring occasionally, until they begin to break down, about 5 minutes.
- Step 3
Add the spinach in four batches, stirring in each batch and cooking until it wilts to make space for the next, about 1 minute. Continue to cook, stirring frequently, until the spinach has softened slightly but still retains some texture, about 7 minutes more. Turn off the heat and finish with garam masala and lemon juice (if desired). Serve with rice or roti.
Private Notes
Comments
So great and so easy! Recommend bumping up the garlic, ginger, turmeric, and garam masala ever so slightly. (This is not a dish that's meant to be knock-your-socks-off spicy.) Also, lime juice at the end works wonders. The note on saving time (cooking the onions and meat together) is helpful, but if you do have a bit of time, start with the onion and cumin seeds before adding the meat and other ingredients. It's a homey and satisfying dish that's going into the rotation!
The recipe is missing key aromatics that need to go in at the tempering stage - I.e., when the oil is hot and before the onions are put in. A few cloves, whole green cardomom, half inch cinnamon stick and perhaps a bay leaf will punch this up dramatically. Adding a tsp of either whole or ground fennel seeds would take this in a slightly southern direction. As would some whole or ground black peppercorns.
I cooked this and overall it was just ok. All the spinach seemed to dilute the flavors a bit. If I made it again I would double the chile powder, cumin seeds, and turmeric for more flavor. The spiciness from the thai chili peppers was just right for me, so would not add more of that.
Really good for a weeknight dinner or meal prep- I had to punch up the spices a bit and bloomed the cumin seeds in the ghee (which I halved) because that is what I am used to. I might try this again with shredded kale from trader joes for a different textured green
Outstanding! And so easy! I didn't have quite enough spinach and it could use the full amount or even a bit more. After trying this out, I am making this for company! They will love it!
Followed the recipe exactly, subbing one Serrano chile as my store did not have Thai green chiles. Served with basmati rice. I would agree you can up the spices, garlic and ginger to your taste but my wife and I found the dish quite wonderful as is. It was plenty hot with the one Serrano. Definite do-over.