Creamy Chicken and Spinach

    30 minutes

    A delicious chicken dish. Chicken and spinach cooked with a home made curry mix of cumin, coriander and ginger. Serve over white rice.

    30 people made this

    Serves: 4 

    • 3 tablespoons butter
    • 1kg skinless, boneless chicken breast fillets- cut into 3cm strips
    • 1/2 teaspoon ground cumin
    • 1 teaspoon ground coriander
    • 1 teaspoon ground ginger
    • 1/4 teaspoon onion powder
    • 1/8 teaspoon chilli flakes
    • 2 teaspoons garlic, finely chopped
    • 1/2 cup (125ml) chicken stock
    • 300g frozen chopped spinach
    • 1/3 cup thickened cream
    • 1/2 teaspoon salt to taste

    Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Melt the butter in a large frypan over medium-high heat. Cook and stir the chicken in the butter about 5 minutes, until browned.
    2. Season the chicken with the cumin, coriander, ginger, onion powder and chilli flakes. Mix in the garlic. Pour the chicken stock into the frypan and bring the mixture to a boil.
    3. Stir in the spinach and cook about 5 minutes. Mix in the cream and cook until heated through. Continue cooking until the chicken is no longer pink and juices run clear. Salt to taste.

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    Reviews in English (27)


    "Are you trying to torture us?" asked my husband when he saw what I was scooping up this recipie on top of a plate of rice (we have two fussy eaters, ages 5 and 8 - and maybe a 43 year old, too....). Well... he was the first one up for a second helping and that was before our two children voiced their approval of the meal as well. I added cornstarch, more broth and a blend of sour cream/milk to make it more 'soupy' like a wet curry(I didn't have any cream on hand) and followed the advice for a fresh chopped onion instead of the onion powder. Such an excellent, flavorful taste, especially for such little work. Thank you for posting it.  -  04 Aug 2007  (Review from Allrecipes USA and Canada)


    Since the spinach sounded like it may end up tasting a little like creamed spinach, I added an onion while cooking the chicken to make the flavor complete. I left most of the liquids in the pan (and I pre-cooked and drained the spinach), so I recommend reducing cream and/or broth by half or so. Good flavor... an interesting combo. Might be good over rice. Definitely not 4 servings. I suggest adjusting the recipe to use 1 breast per serving needed.  -  05 Mar 2003  (Review from Allrecipes USA and Canada)


    I tried the recipe as listed and it was bland. The next time I changed it a little - onion and bell pepper sauteed with the chicken, make sure you brown the chicken well, extra pepper flakes and extra garlic and shredded parmesan cheese on top. I served it over rice and my adult family loved it. The kids liked the chicken but picked the spinach out.  -  09 Mar 2003  (Review from Allrecipes USA and Canada)