Lemony chicken and spinach curry Recipe

Name: Lemony chicken and spinach curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 glug oil, for frying; 600 g (21.2oz) diced chicken leg or thigh; 1 large onion, sliced; 3 garlic cloves, finely chopped; 5 cm peeled ginger, finely chopped; 2 chillies, finely chopped; 1 tsp turmeric; 1 tsp cumin seeds, lightly toasted then ground; 1 tsp coriander seeds, lightly toasted then ground; 10 cardamom pods; 2 lemons, juice only; 400 ml (14.1fl oz) veg or chicken stock; 300 g (10.6oz) spinach, tough stalks removed and leaves roughly chopped if large; 1 handful coriander leaves, chopped

Servings: persons

1 glug oil, for frying
600 g (21.2oz) diced chicken leg or thigh
1 large onion, sliced
3 garlic cloves, finely chopped
5 cm peeled ginger, finely chopped
2 chillies, finely chopped
1 tsp turmeric
1 tsp cumin seeds, lightly toasted then ground
1 tsp coriander seeds, lightly toasted then ground
10 cardamom pods
2 lemons, juice only
400 ml (14.1fl oz) veg or chicken stock
300 g (10.6oz) spinach, tough stalks removed and leaves roughly chopped if large
1 handful coriander leaves, chopped

1
Heat 3 tbsp oil in a large, heavy-based pan.
2
Add the chicken and fry on a high heat, turning once, until golden (dont overcrowd the pan; cook in batches if you need to).
3
Remove to a plate.
4
Add the onion and a splash more oil if needed.
5
Fry gently for 10 mins.
6
Add the garlic, ginger, chillies and spices.
7
Fry for another 2 mins.
8
Put the chicken back in the pan, with the lemon juice and stock.
9
Bring to the boil, then simmer for 12-15 mins, or until the chicken is cooked through.
10
Add the spinach and stir to wilt the leaves.
11
Season and stir in the coriander to serve.

896

kcal

Calories

Fat

Carbs

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 1 glug oil, for frying, 600 g (21.2oz) diced chicken leg or thigh, 1 large onion, sliced, 3 garlic cloves, finely chopped, and more.

Yes, Lemony 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!

Lemony chicken and spinach curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions