Chicken And Spinach Curry
- 20m Prep Time
- 30m Cook Time
- 50m Ready In
A hearty chicken curry packed with spinach and aromatic spices. This one-pan dish is a clever way to incorporate vegetables into a family meal.
Ingredients
- 120 ml vegetable oil
- 2 onions roughly chopped
- 2 frozen crushed garlic
- 6 garlic cloves crushed
- 2 frozen crushed ginger
- 2 thumb-sized pieces fresh root ginger peeled and grated
- 5 dried curry leaves
- 1 tsp ground turmeric
- 1/4 tsp chilli powder
- 1 tbsp ground cumin
- 2 tbsp ground coriander
- 200 g canned chopped tomatoes
- 1 tbsp tomato purée
- 400 g canned leaf spinach
- 5 frozen spinach defrosted
- 1 fresh spinach
- 15 g coriander/cilantro roughly chopped
- 1 1/2 tsp salt
- 3 skinless, boneless chicken breasts chopped into 2cm/¾in cubes
- cooked rice
Nutrition (per serving, estimated)
Estimated based off 15 of 20 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 871 mg
- Iron: 12.6 mg
- Magnesium: 311 mg
- Phosphorus: 723 mg
- Potassium: 2432 mg
- Zinc: 6.54 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 120 ml vegetable oil
- 2 frozen crushed garlic
- 2 frozen crushed ginger
- 5 dried curry leaves
- 1 tsp ground turmeric
- 1/4 tsp chilli powder
- 1 tbsp ground cumin
- 2 tbsp ground coriander
- 200 g canned chopped tomatoes
- 1 tbsp tomato purée
- 400 g canned leaf spinach
- 1 fresh spinach
- 1 1/2 tsp salt
- cooked rice
Prepare
- 2 onions, roughly chopped
- Crush 6 garlic cloves
- 2 thumb-sized pieces fresh root ginger, peeled and grated
- 5 frozen spinach, defrosted
- 15 g coriander/cilantro, roughly chopped
- 3 skinless, boneless chicken breasts, chopped into 2cm/¾in cubes
Let's Cook
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Step 1.
Heat the vegetable oil in a large pan over medium heat. Add the roughly chopped onions and cook, stirring continuously, for 6 minutes until soft and translucent.
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Step 2.
Add the crushed garlic, crushed ginger, and dried curry leaves to the pan. Cook for a further 2 minutes, stirring, until the onions start to turn golden brown.
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Step 3.
Stir in the ground turmeric, chilli powder, ground cumin, and ground coriander, coating the onions. Then add the canned chopped tomatoes and tomato purée, stirring to combine.
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Step 4.
Drain the canned leaf spinach (or defrost frozen spinach) and stir it into the pan. Pour in 300ml (½ pint) of boiling water and stir to loosen the mixture. Add the chopped fresh coriander and salt to taste.
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Step 5.
Remove the pan from the heat and use an immersion blender to purée the sauce until smooth.
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Step 6.
Return the pan to the heat. Add the cubed chicken breasts, stirring to coat them in the sauce. Bring the sauce to a gentle simmer, then reduce the heat to low, cover the pan with a lid, and cook for 12–15 minutes until the chicken is cooked through.
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Step 7.
Serve the curry hot with cooked rice and a scattering of fresh coriander.