Chicken and spinach curry

Chicken and spinach curry


2 people made this

This delicate chicken curry, lightly flavoured with spices and spinach, is easily made in one large saucepan and makes an ideal family meal served with hot naan bread.

Pat Alburey

Serves: 4 

  • 2 tablespoons sunflower oil
  • 1 small onion
  • 1 clove garlic
  • 2 thin slices fresh root ginger
  • ½ teaspoon ground turmeric
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ¼ teaspoon ground chilli
  • ¼ teaspoon garam masala
  • 2 ripe tomatoes
  • 4 boneless, skinless chicken breasts, about 200g each
  • Salt and black pepper
  • 150 ml thick cream
  • 4 large naan breads
  • 200g baby spinach

Preparation:25min  ›  Cook:35min  ›  Ready in:1hour 

  1. Heat the oil in a large saucepan over moderate heat. Peel and chop the onion and fry in the oil. Peel and crush the garlic and stir it into the onion.
  2. Peel and finely chop the ginger and stir it into the onion along with the turmeric, cumin, coriander, chilli and garam masala. Cook for a further 1 minute
  3. Roughly chop the tomatoes and add to the saucepan. Fry over gentle heat for 7 minutes, until cooked down to a pulp.
  4. Meanwhile, remove any tough sinews from the chicken and cut the flesh into bite-sized chunks.
  5. Preheat the griller to high for the bread. When the tomatoes are ready, increase the heat to high, add the chicken and stir-fry until all the pieces have turned white. Season with salt and pepper, then pour in the cream and simmer for a further 6 minutes.
  6. Put the naan under the griller to heat through. Meanwhile, rinse and dry the spinach, if necessary.
  7. Add the spinach to the curry, press down and stir continuously until it wilts. Bring to the boil, then remove the pan from the heat at once. Serve with the naan.


good source of vitamins A, B group, C, E and folate, and selenium.

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Reviews (1)


I liked this but found it wasn't spicy enough for me or my partner. Very easy to prepare - 16 Feb 2014

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