Chicken And Spinach Curry Recipe

Name: Chicken And Spinach Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lbs chicken, jointed and skinned; 1 teaspoon turmeric; 1 teaspoon ground fennel; 1 teaspoon ground coriander; 1/2 teaspoon chili powder; 4 tablespoons oil; 2 medium onions, chopped; 1 inch piece fresh ginger, grated; 3 garlic cloves, crushed; 1 1/2 teaspoons salt; 3 fluid ounces water; 2 ounces butter; 2 garlic cloves, chopped; 8 curry leaves; 1/2 teaspoon cumin seed; 1/2 teaspoon fennel seed; 2 dried red chilies, chopped; 1 lb fresh spinach or 8 ounces frozen chopped spinach; 4 tablespoons plain yogurt; 1/2 teaspoon garam masala

Servings: persons

3 lbs chicken, jointed and skinned
1 teaspoon turmeric
1 teaspoon ground fennel
1 teaspoon ground coriander
1/2 teaspoon chili powder
4 tablespoons oil
2 medium onions, chopped
1 inch piece fresh ginger, grated
3 garlic cloves, crushed
1 1/2 teaspoons salt
3 fluid ounces water
2 ounces butter
2 garlic cloves, chopped
8 curry leaves
1/2 teaspoon cumin seed
1/2 teaspoon fennel seed
2 dried red chilies, chopped
1 lb fresh spinach or 8 ounces frozen chopped spinach
4 tablespoons plain yogurt
1/2 teaspoon garam masala

1
Cut the chicken so that the legs are separated from the thighs, cut each breast in two lengthwise.
2
Mix together in a bowl the turmeric, fennel, coriander and chili powder with 3 tbsp water to make a paste.
3
Heat the oil over medium heat and fry the onions, ginger and garlic, till the onions are brown, 5 minutes.
4
Turn the heat to low and fry the spice paste stir and cook for 5 minutes To the bowl in which the spices were mixed add 3 tbsp water, stir to remove all traces of the spices and add the water to the pan. Stir and cook 3 minutes.
5
Turn the heat to medium and add the chicken, stir and fry for 4 minutes, till the chicken changes colour.
6
Add 1 tsp of the salt and the water, bring to the boil, cover with a lid, reduce the heat and simmer for 20 minutes.
7
Melt the butter in a separate pan and add the garlic, curry leaves, cumin, fennel and red chillies. Stir and add the spinach and 1/2 tsp salt. Fry for 5 minutes.
8
Add the spinach to the chicken mix well, cover the pan and cook for 20 minutes.
9
Mix in the yogurt and garam masala stir well to blend the yogurt with the chicken and spinach . Cook uncovered 6 minutes, stirring frequently.

1059

kcal

Calories

Fat

Carbs

118

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 3 lbs chicken, jointed and skinned, 1 teaspoon turmeric, 1 teaspoon ground fennel, 1 teaspoon ground coriander, and more.

Yes, Chicken And Spinach Curry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken And Spinach Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions