Chicken & Spinach Masala

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recipe by Octopus Publishing

  • Time icon
    Total Time
  • Serves icon
  • Calories icon

Tender chunks of chicken in a creamy, fragrant tomato curry. Even better, it’s ready in no time!

recipe updated Feb 3, 2020


  • Onion icon
    1 (140g)
  • Fresh chili icon
    Fresh chili
    1 (20g)
  • Garlic clove icon
    Garlic clove
  • Ginger icon
    1 tsp (2g)
  • Chicken thigh icon
    Chicken thigh
    750g (about 4)
  • Olive oil icon
    Olive oil
    2 tbsp (30ml)
  • Ground coriander icon
    Ground coriander
    1 tsp (2g)
  • Ground cumin icon
    Ground cumin
    1 tsp (2g)
  • Canned tomatoes icon
    Canned tomatoes
    200g (about ½)
  • Crème fraîche icon
    Crème fraîche
    200g (200g)
  • Spinach icon
    300g (about 9½ cups)
  • Cilantro icon
    2 tbsp (4g)
  • Salt & pepper icon
    Salt & pepper
    as needed


  • kCook icon Large saucepan

Step preview

  1. Heat olive oil to a clean large saucepan
  2. Add onion, fresh chili, garlic clove and ginger to the large saucepan
  3. Fry - 3 min, medium heat
  4. Add ground coriander and ground cumin to the large saucepan
  5. Fry while stirring occasionally - approx 1 min, medium heat
  6. Pour canned tomatoes into the large saucepan
  7. Cook gently - 3 min
  8. Heat - high heat
  9. Add chicken thighs to the large saucepan
  10. Cook until lightly browned while stirring occasionally
  11. Stir crème fraîche into the large saucepan
  12. Add spinach to the large saucepan
  13. Cover gently while stirring occasionally - 8 min, high heat
  14. Stir cilantro into the large saucepan
  15. Season with salt & pepper
  16. Serve
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