Chicken and Spinach Curry
Indulge in the comforting flavors of this rich and creamy Chicken and Spinach Curry, a perfect blend of tender chicken thighs, fresh spinach, and warming spices like cumin, turmeric, and garam masala. Simmered in a luscious coconut milk base and brightened with a splash of fresh lemon juice, this dish strikes the perfect balance between hearty and healthy. With wholesome ingredients and easy-to-follow steps, this curry is ready in under an hour, making it an ideal weeknight dinner or meal prep option. Serve it over fluffy steamed rice or with warm naan bread to soak up every last drop of the flavorful, aromatic sauce. Packed with protein, greens, and bold spices, this gluten-free curry is sure to become a family favorite.
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Recipe Information
Ingredients
- 500 grams Chicken thighs
- 200 grams Fresh spinach
- 1 large Onion
- 3 cloves Garlic cloves
- 1 tablespoon Ginger
- 2 large Tomatoes
- 400 milliliters Coconut milk
- 2 tablespoons Vegetable oil
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Turmeric
- 1 teaspoon Garam masala
- 0.5 teaspoon Red chili powder
- 1 teaspoon Salt
- 100 milliliters Water
- 2 tablespoons Fresh cilantro
- 1 tablespoon Lemon juice
Instructions
Trim any excess fat from the chicken thighs and cut them into bite-sized pieces. Set aside.
Rinse the spinach thoroughly and set it aside to drain.
Finely chop the onion, garlic, and ginger. Dice the tomatoes.
Heat the vegetable oil in a large pan or skillet over medium heat.
Add the chopped onion to the pan and sauté for 4-5 minutes, or until softened and golden brown.
Stir in the garlic and ginger, and cook for another minute until fragrant.
Add the ground cumin, coriander, turmeric, garam masala, and red chili powder to the pan. Stir well to coat the onions in the spices.
Add the diced tomatoes and cook for 5-6 minutes, stirring occasionally, until the tomatoes break down and form a thick paste.
Pour in the coconut milk and water, stirring to combine. Bring the mixture to a gentle simmer.
Add the chicken pieces to the pan, ensuring they are fully submerged in the curry sauce. Sprinkle in the salt.
Cover the pan with a lid and simmer for 15-20 minutes, stirring occasionally, until the chicken is cooked through and tender.
Add the spinach to the pan and stir it into the curry. Cook for 2-3 minutes, or until the spinach wilts.
Taste the curry and adjust seasoning with additional salt or chili powder, if desired.
Stir in the fresh lemon juice and sprinkle with chopped cilantro before serving.
Serve hot with steamed rice or warm naan bread.
Nutrition Facts
Calories |
1670 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.0 g | 109% | |
| Saturated Fat | 20.5 g | 102% | |
| Polyunsaturated Fat | 17.1 g | ||
| Cholesterol | 470 mg | 157% | |
| Sodium | 3022 mg | 131% | |
| Total Carbohydrate | 86.2 g | 31% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 46.1 g | ||
| Protein | 142.3 g | 285% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 429 mg | 33% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 2882 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
