Indian Spiced Chicken and Spinach
Infused with the bold and aromatic flavors of India, this Indian Spiced Chicken and Spinach recipe is a perfect blend of tender chicken, nutrient-rich spinach, and a luscious spice-laden coconut milk sauce. Featuring a medley of cumin seeds, garam masala, turmeric, and ground coriander, this dish captures the essence of traditional Indian cooking in just 45 minutes. The juicy, golden-browned chicken pieces soak up a fragrant tomato base, while fresh spinach adds a vibrant, wholesome touch. Finished with a garnish of fresh cilantro, this one-pan recipe is both satisfying and family-friendly, pairing beautifully with steamed rice or warm naan bread. Ideal for weeknights or casual entertaining, this comforting meal delivers an explosion of flavor and is naturally gluten-free.
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Recipe Information
Ingredients
- 500 g chicken thighs (boneless, skinless)
- 300 g fresh spinach
- 1 large onion (finely chopped)
- 4 pieces garlic cloves (minced)
- 1 tbsp ginger (grated)
- 2 medium tomatoes (pureed)
- 200 ml coconut milk
- 2 tbsp vegetable oil
- 1 tsp cumin seeds
- 1 tsp ground coriander
- 0.5 tsp ground turmeric
- 1 tsp garam masala
- 0.5 tsp red chili powder
- 1 tsp salt
- 0.25 tsp black pepper
- 2 tbsp fresh cilantro (chopped, for garnish)
Instructions
Clean and pat dry the chicken thighs. Cut them into bite-sized pieces and set aside.
Heat the vegetable oil in a large pan or skillet over medium heat.
Add the cumin seeds to the hot oil and let them sizzle for about 30 seconds until aromatic.
Stir in the chopped onion and sauté for about 5-6 minutes until golden brown.
Add the minced garlic and grated ginger. Cook for another 1-2 minutes, stirring frequently to prevent burning.
Mix in the ground coriander, turmeric, garam masala, and red chili powder. Cook the spices for 1 minute to enhance their flavors.
Add the pureed tomatoes and cook for 4-5 minutes until the mixture thickens and the oil begins to separate.
Stir the chicken pieces into the pan, ensuring they are well coated in the spice mixture. Cook for 5-7 minutes until the chicken is lightly browned on all sides.
Pour in the coconut milk and season with salt and black pepper. Lower the heat, cover the pan, and let the chicken simmer for 10 minutes.
Add the spinach to the pan and stir gently. Cover and cook for an additional 5 minutes until the spinach is wilted and incorporated into the sauce.
Taste and adjust seasoning as needed.
Garnish with chopped fresh cilantro and serve hot with steamed rice or naan bread.
Nutrition Facts
Calories |
1570 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.7 g | 107% | |
| Saturated Fat | 19.2 g | 96% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 545 mg | 182% | |
| Sodium | 3061 mg | 133% | |
| Total Carbohydrate | 62.3 g | 23% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 25.5 g | ||
| Protein | 142.9 g | 286% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 489 mg | 38% | |
| Iron | 21.0 mg | 117% | |
| Potassium | 2284 mg | 49% | |
*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.
