AGRA Ginger Chicken
- 10m Prep Time
- 1h 0mCook Time
- 1h 10mReady In
A light and cleansing chicken curry from Agra, featuring fresh ginger and a delicate spice blend. Simmered with tomatoes and spinach, finished with lime zest and coriander.
Ingredients
- 1/3 cups vegetable oil
- 2 large white onions cut in half and thinly sliced
- 5 fresh root ginger peeled and grated
- 6 garlic cloves minced
- 3 tbsp garam masala
- 4 green cardamom pods
- 2 cinnamon sticks
- 1/2 tsp ground turmeric
- 1/4 tsp chilli powder
- 1 9/14 lbs bone-in chicken thighs quartered
- 7/8 lbs canned chopped tomatoes
- 1 tsp salt
- 1 tsp sugar
- 7/16 lbs baby spinach washed
- 1 lime zest
- 1 bunch fresh coriander/cilantro leaves and stalks roughly chopped
Nutrition (per serving, estimated)
Estimated based off 11 of 16 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 363 mg
- Iron: 6.22 mg
- Magnesium: 115 mg
- Phosphorus: 623 mg
- Potassium: 1453 mg
- Zinc: 5.66 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1/3 cups vegetable oil
- 3 tbsp garam masala
- 4 green cardamom pods
- 2 cinnamon sticks
- 1/2 tsp ground turmeric
- 1/4 tsp chilli powder
- 7/8 lbs canned chopped tomatoes
- 1 tsp salt
- 1 tsp sugar
Prepare
- 2 large white onions, cut in half and thinly sliced
- 5 fresh root ginger, peeled and grated
- Mince 6 garlic cloves
- Quarter 1 9/14 lbs bone-in chicken thighs
- 7/16 lbs baby spinach, washed
- 1 lime, zest
- 1 bunch fresh coriander/cilantro, leaves and stalks roughly chopped
Let's Cook
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Step 1.
Heat the oil in a large heavy pan over medium-high heat. Add the sliced onions, grated ginger, and minced garlic, and fry for 8 minutes, stirring occasionally, until the onions have softened and turned a deep golden brown.
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Step 2.
Add the garam masala, green cardamom pods, cinnamon sticks, ground turmeric, chilli powder, and quartered chicken thighs to the pan. Fry for 5 minutes, stirring constantly, until the chicken starts to brown and is well coated with the spices.
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Step 3.
Pour in the canned chopped tomatoes, 450ml water, salt, and sugar. Bring to a boil, then reduce the heat to low and simmer gently for 35–40 minutes, or until the chicken is cooked through and tender. Stir occasionally to prevent sticking.
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Step 4.
While the curry simmers, wash the baby spinach and set aside. Zest the lime and roughly chop the coriander (leaves and stalks).
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Step 5.
Once the chicken is tender, add the baby spinach and lime zest to the curry. Cook for 1–2 minutes, stirring, until the spinach has wilted. Stir in the chopped coriander. If the curry is too thick, add a little more water to loosen to your desired consistency before serving.