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    You are in: Home / Recipes / Chicken and Spinach Curry Recipe
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    Chicken and Spinach Curry

    Chicken and Spinach Curry. Photo by Brian Holley

    1/1 Photo of Chicken and Spinach Curry

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    20 mins

    55 mins

    Brian Holley's Note:

    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.

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    Units: US | Metric


    1. 1
      Cut the chicken so that the legs are separated from the thighs, cut each breast in two lengthwise.
    2. 2
      Mix together in a bowl the turmeric, fennel, coriander and chili powder with 3 tbsp water to make a paste.
    3. 3
      Heat the oil over medium heat and fry the onions, ginger and garlic, till the onions are brown, 5 minutes.
    4. 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. 5
      Turn the heat to medium and add the chicken, stir and fry for 4 minutes, till the chicken changes colour.
    6. 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. 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. 8
      Add the spinach to the chicken mix well, cover the pan and cook for 20 minutes.
    9. 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.

    Browse Our Top Curries Recipes

    Ratings & Reviews:

    • on July 15, 2007


      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.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on April 19, 2012


      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 !

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 24, 2008


      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!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)


    Nutritional Facts for Chicken and Spinach Curry

    Serving Size: 1 (607 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1033.1
    Calories from Fat 700
    Total Fat 77.8 g
    Saturated Fat 24.1 g
    Cholesterol 287.6 mg
    Sodium 1320.7 mg
    Total Carbohydrate 14.4 g
    Dietary Fiber 4.6 g
    Sugars 4.8 g
    Protein 68.7 g

    The following items or measurements are not included:

    fresh ginger

    curry leaves

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