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Chicken and Spinach Curry

Delightful Chicken and Spinach Curry for Cozy Nights

A comforting Chicken and Spinach Curry that’s quick to make, satisfying, and budget-friendly, perfect for cozy nights.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Indian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Curry Base
  • 500 g boneless skinless chicken thighs or substitute with chicken breast
  • 300 g fresh spinach or thawed frozen spinach
  • 1 medium shallot, sliced substitute with brown onion if needed
  • 1 tbsp garlic paste or freshly grated garlic
  • 1 tbsp ginger paste or freshly grated ginger
  • 2 medium tomatoes, chopped fresh or canned
  • 1-2 pcs green chillies adjust for heat preference
For Cooking
  • 2 tbsp ghee or unsalted butter
  • 1 tbsp cooking oil any neutral oil
  • 1 tsp salt adjust to taste
  • 1.5 cups warm water to create sauce consistency
For Spicing it Up
  • 1 stick cinnamon
  • 2 pods whole cardamom lightly crushed
  • 1 tsp cumin seeds
  • 1 tsp dried fenugreek leaves
  • 1 tsp Kashmiri chili adjust for heat
  • 0.5 tsp turmeric
  • 1 tsp coriander
  • 1 tsp garam masala plus extra for garnish

Equipment

  • large pot

Method
 

Step-by-Step Instructions for Chicken and Spinach Curry
  1. Heat 2 tablespoons of ghee and 1 tablespoon of cooking oil in a large pot over medium heat. Add cinnamon stick, 2 crushed cardamom pods, and 1 teaspoon of cumin seeds, and let sizzle for about 30 seconds.
  2. Add 1 sliced shallot and sauté for about 5 minutes until soft and translucent. Stir occasionally.
  3. Add 1 tablespoon of garlic paste, 1 tablespoon of ginger paste, and 1-2 slit green chilies, stirring continuously for 2-3 minutes until shallots are golden brown.
  4. Incorporate 2 chopped tomatoes and stir. Simmer for 5-7 minutes until tomatoes soften and oil separates.
  5. Add 500g chicken thighs, 1 teaspoon salt, 1 teaspoon Kashmiri chili, 0.5 teaspoon turmeric, 1 teaspoon coriander, and 1 teaspoon garam masala. Stir and cook for 2-3 minutes until chicken is no longer pink.
  6. Pour in 1.5 cups of warm water and bring to a gentle simmer. Cover and cook on low heat for 15-20 minutes until chicken is tender.
  7. Stir in half of the 300g of spinach, wilting it for about 2 minutes, then add remaining spinach and stir until combined.
  8. Add 1 teaspoon of dried fenugreek leaves and an extra pinch of garam masala, stirring for an additional 3-5 minutes until spinach melds into the sauce.
  9. Taste and adjust seasonings as necessary before serving.
  10. Serve with basmati rice, naan, or chapati, garnished with fresh cilantro if desired.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 20gProtein: 30gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 5gVitamin A: 2500IUVitamin C: 40mgCalcium: 150mgIron: 3mg

Notes

Use fresh ingredients for the best flavor. Adjust spice levels based on your preference.

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