Tuesday, June 13, 2006

Palak Muragh-Chicken Legs with Spinach

Palak Muragh
(Chicken legs with Spinach)

2 tablespoon oil
1 onion
1 clove of garlic (crushed)
1/2 inch piece of ginger
1 teaspoon coriander
1 leveled teaspoon chilli powder
1 lb chicken legs
500 grams (15 oz.)can of spinach puree
2 teaspoon milk
1 teaspoon salt


Heat the cooking oil in a pan. Add chopped onion and fry it until golden brown. Now add ginger, coriander, chilli powder, garlic and salt. Fry this mixture for 10 minutes and keep it stirring every two minutes. Fry both sides of chicken legs in this masalah until brown and add the spinach, cover the pan with a lid and leave it on a gentle heat for 25 minutes. When the water has been absorbed, add 2 teaspoon of milk and let it cook for further 5 minutes.

Serve with Rice

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