Chicken Curry with Spinach
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recipe by Sara Lewis https://lovefood.com/profile/139037/sara-lewis/
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- Total Time
- 8hrs 58mins
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- Serves
- 4
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- 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 cubes of paneer.
recipe updated Feb 22, 2022
Ingredients
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- Plain yogurt
- 5 tablespoons
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- Garlic
- 2 tablespoons
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- Ginger
- 2 tablespoons
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- Ground coriander
- 1 tablespoon
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- Curry powder
- 1 tablespoon
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- Salt & pepper
- as needed
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- Chicken breast
- 750 g
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- Spinach
- 400 g
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- Peanut oil
- 1 tablespoon
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- Chicken stock
- 400 ml
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- Lemon juice
- 1 tablespoon
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- Onion
- 1
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- Cumin seeds
- 2 teaspoons
Tools
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Food processor
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Stove
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Food processor bowl
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Large mixing bowl
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Large saucepan
Step preview
- Add plain yogurt, garlic, ginger, ground coriander and curry powder to a clean large mixing bowl
- Mix with tablespoon until well combined
- Add chicken breast
- Season with salt & pepper to taste
- Mix with tablespoon
- Marinate in fridge - 8 hr
- Add spinach to a clean food processor bowl
- Blend until smooth
- Heat peanut oil in a clean large saucepan on low heat
- Add onion and fry gently until softened - 10 min, low heat
- Add cumin seeds and fry - 1 min
- Add marinated chicken and fry for 7 min, high heat
- Add chicken stock and blended spinach
- Heat until just boiling and cover
- Reduce to medium low and simmer while stirring occasionally - 25 min
- Season to taste and turn off heat
- Stir in lemon juice
- Serve immediately