Chicken Curry with Spinach

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  • Time icon
    Total Time
    1hr 15mins
  • Serves icon
  • Calories icon
based on 1 ratings

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 cubes of paneer.

recipe updated Oct 8, 2019


  • Plain yogurt icon
    Plain yogurt
    5 tbsp (74g)
  • Garlic icon
    2 tbsp (17g)
  • Ginger icon
    2 tbsp (11g)
  • Ground coriander icon
    Ground coriander
    1 tbsp (5g)
  • Curry powder icon
    Curry powder
    1 tbsp (6g)
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Chicken breast icon
    Chicken breast
    750g (about 6¾)
  • Spinach icon
    400g (about 12¾ cups)
  • Peanut oil icon
    Peanut oil
    1 tbsp (15ml)
  • Onion icon
    1 (140g)
  • Cumin seeds icon
    Cumin seeds
    2 tsp (4g)
  • Chicken stock icon
    Chicken stock
    400ml (1¾ cups)
  • Lemon juice icon
    Lemon juice
    1 tbsp (13g)


  • kCook icon Food processor
  • kCook icon Stove
  • kCook icon Food processor bowl
  • kCook icon Large mixing bowl
  • kCook icon Large saucepan

Step preview

  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. Season with salt & pepper to taste
  4. Add chicken breast to the chicken
  5. Mix with tablespoon
  6. Marinate in fridge - 8 hr
  7. Add spinach to a clean food processor bowl
  8. Blend until smooth
  9. Add peanut oil to a clean large saucepan
  10. Heat - low heat
  11. Add onion to the large saucepan
  12. Fry gently until softened - 10 min, low heat
  13. Add cumin seeds to the large saucepan
  14. Fry - 1 min
  15. Transfer chicken to large saucepan
  16. Fry in frying pan - 7 min, high heat
  17. Add chicken stock to the large saucepan
  18. Transfer purée to large saucepan
  19. Heat until just boiling and cover
  20. Simmer while stirring occasionally - 25 min
  21. Season to taste and turn off heat
  22. Stir in lemon juice the large saucepan
  23. Serve immediately
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