Palak te kokur (spinach and chicken in gravy)

Palak/spinach is a good source of Iron. It's cooked often at my home and it top's the list among green leafy vegetables when it comes to taste. In old days My grandmother in her younger days used to cook spinach with country chicken bred at home. The country chicken would be raised well with organic fodder and in one of the occasions mostly Eid or special day it would be slaughtered and cooked with spinach. Hmmm yummy...  I am cooking regular halal chicken which we get from Market. Here goes the recipe

INGREDIENTS :
6 bunches Spinach ( cleaned well and stalk removed)
1 kg chicken cut into pieces (cleaned and washed)
1 big whole garlic head pealed
2 cloves
2 black cardamom
1 tsp cumin seeds
1 tbsp red chilly powder
1/2 tsp turmeric powder
Salt as per taste
Oil 5 tbsp
Water for cooking

METHOD:
Wash the cleaned spinach well in big vessel in many changes of water as spinach tend to have dirt so you have to be sure of cleaning it thoroughly and let it drain in colander. Take a big vessel and bring water to boil. Once the water is boiling add in the spinach give a stir with spatula. Let it come to proper boil it takes 5 minutes. Once you get the first boil switch off and drain the spinach in colander and give it a rinse in cold water. Keep it for draining. Meanwhile take a big kadai or vessel and pour oil and once it's hot add in chicken pieces and fry them golden one by one and keep it in a bowl. Then in same oil add in the drained semi boiled  spinach give a good stir add salt, cumin seeds,black cardamom,clove and garlic pearls peeled. Keep stirring for 5 minutes then add in  and all spices stir for few more minutes. This enhances the flavour of spinach. Then add in fried chicken pieces and stir well for few more minutes check for seasoning if you find anything less you can add in. Give a good stir and add 2 cups of water. Keep flame high for few minutes and then on simmer for 20minutes. Your dish is ready. Serve it with steaming Rice.

Tip:
Care should be taken in cooking the spinach. See to it you don't overcook it.