Aromatic Chicken & Spinach Curry

This is based around another one of Atul Kochhar’s recipes, and adding the chillied spinach at the end provides an interesting dimension. An great chicken curry if you like lots of aromatic spices!

Cooking Time – approx 45 minutes

Serves 4


  • 5 tbsp Vegetable Oil
  • 2 large Onions, finely chopped
  • 1 tbsp Ginger, grated
  • 1 Green Chilli, finely chopped
  • 3 cloves Garlic, chopped
  • 2 dried whole Red Chilli
  • 3 Cloves
  • 4 Black Cardomon Pods
  • 6 Black Peppercorns
  • 1 stick Cinnamon bark
  • 1 Bay Leaf
  • 4 tsp Coriander Seeds, ground
  • 800g Chicken Breast, chopped
  • 1 1/2 tsp Turmeric
  • 1 tsp Salt
  • 4 Tomatoes, chopped
  • 125ml Water
  • 200g Spinach Leaves
  • 2 tbsp Vegetable Oil
  • 2 cloves Garlic, chopped
  • pinch of Dried Chilli Flakes
  • 1/2 tsp Garam Masala


  • Heat the oil in the pan and fry off the onions until browned
  • Add the garlic, green chilli, ginger, whole dried chilli, cloves, bay, cinnamon, peppercorns and cardomon and cook gently for 2 minutes
  • Stir in the ground coriander and cook for 1 minute before adding the chicken, salt and turmeric. Stir well on a high heat for a couple of minutes and turn the heat down
  • Add tomatoes and water, and simmer for 15 minutes or until chicken is cooked
  • In a separate pan, heat oil and fry off the garlic and chilli flakes for a few seconds. Add the spinach leaves and wilt for about 1 minute
  • Stir spinach leaves into the curry, along with the Garam Masala and serve immediately

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