Indian Chicken & Spinach Curry
- 15m Prep Time
- 35m Cook Time
- 50m Ready In
A classic Indian curry made easy with a blender. Tender chicken and spinach in a spiced tomato sauce, ready in 50 minutes.
Ingredients
- baby spinach
- 1 1/2 tsp garam masala
- 1 tsp sea salt
- 1 large onion roughly chopped
- 2 tomatoes quartered
- 4 garlic cloves
- root ginger peeled and roughly chopped
- 0.5 green chilli deseeded
- 2 tbsp vegetable oil
- 2 tsp cumin seeds
- boneless, skinless chicken thighs cut into bite-sized pieces
- double cream
Nutrition (per serving, estimated)
Estimated based off 8 of 12 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 286 mg
- Iron: 4.24 mg
- Magnesium: 55.5 mg
- Phosphorus: 250 mg
- Potassium: 826 mg
- Zinc: 1.9 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- baby spinach
- 1 1/2 tsp garam masala
- 1 tsp sea salt
- 4 garlic cloves
- 2 tbsp vegetable oil
- 2 tsp cumin seeds
- double cream
Prepare
- 1 large onion, roughly chopped
- Quarter 2 tomatoes
- root ginger, peeled and roughly chopped
- 0.5 green chilli, deseeded
- boneless, skinless chicken thighs, cut into bite-sized pieces
Let's Cook
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Step 1.
Bring a large saucepan half-filled with water to a boil. Add the baby spinach and cook for 1–2 minutes until just wilted. Strain the spinach, reserving about 100ml (1/3 cup) of the cooking water. Transfer the spinach and reserved water to a food processor or blender and purée until smooth. If using an upright blender, leave a small gap in the lid for steam to escape. Set the spinach purée aside to cool.
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Step 2.
In the same food processor (no need to wash it), combine the garam masala, salt, roughly chopped onion, quartered tomatoes, garlic cloves, peeled and chopped ginger, and deseeded green chilli. Add a little water and blend until smooth.
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Step 3.
Heat the vegetable oil in a large saucepan over medium heat. Add the cumin seeds and wait about 10 seconds until they start crackling. Pour in the blended tomato mixture, stir well, cover, reduce the heat to low, and simmer for 30 minutes, stirring occasionally.
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Step 4.
After the sauce has simmered, add the spinach purée, bite-sized chicken pieces, and double cream (if using). Stir well to combine. Increase the heat to medium-high and cook, stirring occasionally, for 12–15 minutes, or until the chicken is cooked through and tender.