Total Time
Prep 5 mins
Cook 27 mins


Ingredients Nutrition


  1. Heat oil in a deep pan or skillet and do not smoke the same.
  2. Add fennel seeds, wait for a few seconds till they begin to splutter and add chopped onions and garlic.
  3. Saute till onion and garlic begin to turn light brown.
  4. Add salt, curry powder, black pepper powder and turmeric powder.
  5. Add cubed chicken breasts and saute for 5 minutes.
  6. Add 1 cup of water and cover the lid.
  7. Cook for 15 minutes till the chicken is tender.
  8. Open the lid and add pureed spinach and beaten yogurt.
  9. Cook for 7 minutes on high flame and add water if the gravy is too thick.
  10. Garnish with tomato wedges, onion rings, split green chillies and thin ginger slivers.
  11. Enjoy!!!!!!
Most Helpful

I used low-fat yogurt (well beaten) and chicken thighs instead of chicken breasts. The result was excellent - light-tasting, spicy and colourful (and the leftovers reheated well next day in the microwave).

Anya March 22, 2002

This was easy to make. It was very tasty and I found it even better warmed up the next day. I will definitely be making it again. Next time I may try a slightly hotter curry powder. The fennel seeds really make it and the smell is lovely. I served it over nutty brown rice. Delicious.

Debra Smythe March 27, 2002

This was wonderful.I,ll be making this again often.I served it with Basmati Rice,sliced bananas in yogurt and a beetroot Raiti

Norahs Girl September 21, 2001