Simple Chicken & Spinach Curry

This is a simple alternative to the aromatic Chicken Spinach Curry recipe. Spinch adds a great dimension to curry, both for flavour and appearance. The key is not to cook it for too long. This recipe builds on my basic Chicken Curry

Cooking Time – approx 30 minutes

Serves 2-3


  • 3 tbsp Vegetable Oil
  • 2 medium Onions, chopped
  • 6 cloves Garlic, chopped
  • 1 tbsp Ginger, grated
  • 2 tsp Cumin Seeds, roasted & ground
  • 4 tsp Coriander Seeds roasted & ground
  • 400g Chicken Breast, diced
  • 1 tsp Salt
  • 1 tsp Hot Chilli Powder
  • 3/4 tsp Turmeric
  • 2 Tomatoes, diced
  • 125ml Water
  • 150g Spinach Leaves, stalks removed
  • Handful of Coriander Leaves, chopped


  • Fry the onions in the oil until half-cooked – about 5 minutes.
  • Add garlic and ginger and cook for another minute before adding the coriander, cumin. Cook for another couple of minutes
  • Add chicken and turn the heat up – fry hard for a couple of minutes and reduce the heat.
  • Add tomatoes, salt, chilli, turmeric and stir well. Cook for a few minutes before adding the water.
  • Cover and cook gently for 10-15 minutes until the chicken is cooked and the onions have broken down into the sauce
  • Stir in spinach and coriander leaves, allow the spinach to wilt (about 1 minute) and serve

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