Chicken and Spinach Curry

Total Time
1hr 15mins
Prep 20 mins
Cook 55 mins

A wonderful way to use spinach, cooked with the chicken and flavoured with chillies and spices. My daughter eats this so often she has muscles like Popeye--it's good.

Ingredients Nutrition

Directions

  1. Cut the chicken so that the legs are separated from the thighs, cut each breast in two lengthwise.
  2. Mix together in a bowl the turmeric, fennel, coriander and chili powder with 3 tbsp water to make a paste.
  3. Heat the oil over medium heat and fry the onions, ginger and garlic, till the onions are brown, 5 minutes.
  4. Turn the heat to low and fry the spice paste stir and cook for 5 minutes To the bowl in which the spices were mixed add 3 tbsp water, stir to remove all traces of the spices and add the water to the pan. Stir and cook 3 minutes.
  5. Turn the heat to medium and add the chicken, stir and fry for 4 minutes, till the chicken changes colour.
  6. Add 1 tsp of the salt and the water, bring to the boil, cover with a lid, reduce the heat and simmer for 20 minutes.
  7. Melt the butter in a separate pan and add the garlic, curry leaves, cumin, fennel and red chillies. Stir and add the spinach and 1/2 tsp salt. Fry for 5 minutes.
  8. Add the spinach to the chicken mix well, cover the pan and cook for 20 minutes.
  9. Mix in the yogurt and garam masala stir well to blend the yogurt with the chicken and spinach . Cook uncovered 6 minutes, stirring frequently.
Most Helpful

5 5

Another excellent chicken curry recipe of yours. I did make several changes though. I increased the ground coriander to 1 Table, increased the chili powder to 1 tsp. and did not add the 1/2 tsp. fennel seeds as I don't like a very strong fennel flavor. I deboned the chicken after the curry had cooled down and then added sour cream at the end, since I didn't have yogurt. I think that this curry is also very good without the dairy and I might eliminate it next time.

5 5

Wonderful. I used 4 chicken breasts cut into big chunks, so didn't need anything like as much water as recipe said, just enough to make paste, and a smidge more once chicken was in. Spinach is watery anyway, so I didn't add any more at all, or cook as long as stated. I too increased ground coriander to 1 tablespoon, and was a bit sparing with the fennel. Really tasty !

5 5

This is a great Curry. We use Ghee instead of oil and whole spices, lightly toasted then ground to give it a more authentic flavor. Chicken stock can replace the water if you have any and fresh Spinach also makes a difference. Anyway you like, it's still a great Curry!