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CKD-Friendly variation of Palak Chicken
Enjoy a classic Indian spinach and chicken curry, thoughtfully adapted for a kidney-friendly diet. Tender chicken in a vibrant, low-sodium spinach gravy, made flavorful with gentle spices.
For 4 servings
Blanch and Puree Spinach
Prepare the Curry Base
Cook the Chicken
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Enjoy a classic Indian spinach and chicken curry, thoughtfully adapted for a kidney-friendly diet. Tender chicken in a vibrant, low-sodium spinach gravy, made flavorful with gentle spices.
This north_indian recipe takes 45 minutes to prepare and yields 4 servings. At 272.12 calories per serving with 33.25g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Combine and Finish
Serve
For a bit more warmth without adding heat, you can add a pinch of cinnamon powder along with the other spices.
If advised by your dietitian, you can substitute chicken with low-phosphorus fish like cod or sea bass, adjusting cooking time accordingly.
A small pinch of asafoetida (hing) can be added to the hot oil before the onions for a deeper, savory flavor.
This recipe is carefully crafted to be low in sodium, potassium, and phosphorus, making it suitable for many renal diets. Blanching spinach significantly reduces its potassium content.
Chicken breast provides high-quality lean protein, which is essential for maintaining muscle mass, with lower phosphorus content compared to other protein sources.
Spinach and bell peppers are good sources of antioxidants and vitamins like Vitamin A and C, which help combat oxidative stress in the body.
One serving (about 1 cup) contains approximately 220-250 calories. This is an estimate and can vary based on the exact ingredients and portion size.
Yes, this recipe is specifically designed to be healthy for individuals with Chronic Kidney Disease (CKD). It is low in sodium, potassium, and phosphorus. The use of lean protein and blanched spinach makes it a nutritious choice within a renal diet.
Yes, you can use frozen spinach. Thaw it completely and squeeze out as much water as possible before blanching. The blanching step is still necessary to reduce potassium content.
Tomatoes are high in potassium, which needs to be limited in a CKD-friendly diet. We use pureed red bell pepper as a substitute to provide a similar color, texture, and slight sweetness to the gravy.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until warmed through.
