Chicken and Spinach Curry

Chicken is lower in calories than lamb and makes a delicious saag curry that’s so easy to do. As we all know, spinach is rich in iron which is an important nutrient, but we need some vitamin C as well to help us absorb it. So here’s a top tip – add a touc

A bowl of Chicken & Spinach Curry, with tender chicken and spinach in a creamy sauce, is garnished with coriander. Inspired by Hairy Dieters Simple Healthy Food, it’s served with yoghurt on the side atop a grey surface.

Chicken & Spinach Curry | 📸 Andrew Hayes-Watkins

Info

Serves
4 people
Prep time
15 minutes
Cooking time
About 30 minutes
Calories
200 per serving

Ingredients

  • 1 large onion, roughly chopped
  • 4 garlic cloves, roughly chopped
  • 15g root ginger, peeled and roughly chopped
  • 1 tsp coconut oil, ghee or vegetable oil
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1 tbsp curry powder
  • 1 tbsp tomato purée
  • 4 skinless chicken thigh fillets, diced
  • 200ml chicken stock or water
  • 500g frozen chopped spinach, defrosted
  • small bunch of coriander, finely chopped
  • 100g plain yoghurt
  • juice of ½ lemon
  • sea salt and black pepper

Method

  1. Put the onion, garlic cloves and ginger into a food processor and whizz to form a purée.

  2. Heat the oil in a large saucepan or a flameproof casserole dish. Add the mustard and cumin seeds, then fry them until they pop.

  3. Stir in the curry powder for a minute, then add the onion purée and continue to fry for a few minutes until the mixture is very aromatic and reduced. Stir in the tomato purée and continue to cook, stirring constantly until everything is well combined and the tomato purée has lost its raw edge. Add the diced chicken and stir until it’s all well coated in the spicy purée.

  4. Pour in the stock or water and stir to make sure the base of the pan is thoroughly deglazed, then stir in the spinach and most of the coriander. Season with salt and pepper. Bring to the boil, then turn the heat down and simmer for 15 minutes, until the chicken is completely cooked through and tender, and the sauce has reduced a little.

  5. Stir in the yoghurt and leave to simmer for a couple of minutes, being careful not to let the mixture boil. Add the lemon juice before serving and garnish with the reserved coriander.

  6. CALORIES 200 PROTEIN (G) 24 CARBS (G) 9 SUGAR (G) 7 FAT (G) 6 SATURATED FAT (G) 2 FIBRE (G) 6 SALT (G) 0.8