Chicken Curry with Spinach

by

Sara Lewis

Posted April 5, 2022 (Last updated April 5, 2022)

Serves

4

Total Time

8hrs 58mins

Calories

431

A creamy, gently spiced, aromatic curry. Serve with rice and naan to mop up the tasty sauce. For a vegetarian version, try using vegetable stock and replacing the marinated chicken with cauliflower florets or c...

recipe-image
    Ingredients

  • Plain yogurt icon
    Plain yogurt5 tablespoons
  • Garlic icon
    Garlic2 tablespoonsfinely grated
  • Ginger icon
    Ginger2 tablespoonspeeled, finely grated
  • Ground coriander icon
    Ground coriander1 tablespoon
  • Curry powder icon
    Curry powder1 tablespoon
  • Salt & pepper icon
    Salt & pepperas needed
  • Chicken breast icon
    Chicken breast750 gcubed
  • Spinach icon
    Spinach400 g
  • Peanut oil icon
    Peanut oil1 tablespoon
  • Chicken stock icon
    Chicken stock400 ml
  • Lemon juice icon
    Lemon juice1 tablespoon
  • Cumin seeds icon
    Cumin seeds2 teaspoons
  • Onion icon
    Onion1finely chopped
    Method

  • 1. Add plain yogurt, garlic, ginger, ground coriander and curry powder to a clean large mixing bowl
  • 2. Mix with tablespoon until well combined
  • 3. Add chicken breast
  • 4. Season with salt & pepper to taste
  • 5. Mix with tablespoon
  • 6. Marinate in fridge - 8 hr
  • 7. Add spinach to a clean food processor bowl
  • 8. Blend until smooth
  • 9. Heat peanut oil in a clean large saucepan on low heat
  • 10. Add onion and fry gently until softened - 10 min, low heat
  • 11. Add cumin seeds and fry - 1 min
  • 12. Add marinated chicken and fry for 7 min, high heat
  • 13. Add chicken stock and blended spinach
  • 14. Heat until just boiling and cover
  • 15. Reduce to medium low and simmer while stirring occasionally - 25 min
  • 16. Season to taste and turn off heat
  • 17. Stir in lemon juice
  • 18. Serve immediately

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