Chicken and Spinach Curry

Spinach has to be one of my favourite ingredients. Look, I know I say this about EVERY ingredient I use, but with so many amazing tastes and flavours out there surely it’s only right to have multiple favourites? I mean, how are you meant to just say one answer when someone asks what your favourite food or meal is? After listing several hundred ingredients and meals I just love, the real answer always emerges and that is, I just can’t decide. A sufficient answer I say! Anyway I digress, back to the matter in hand, my love for spinach.

Although not as high in iron as we all used to think, spinach is still a pretty good source of iron and is really good for you. Yes, you are reading this correctly, spinach will sadly NOT give you muscles like Popeye. The iron myth is actually down to a mistake made around 50 years ago by a German chemist and a decimal point error. Instead of spinach reading at 3.5 milligrams of iron per 100g, it ended up reading 35 milligrams… quite a difference really.

Like mentioned above though, spinach is still pretty good for you. And do you know what else is? A good curry! Sure, one loaded with large quantities of cream isn’t great for that waistline, but curry can be a really well balanced meal if you throw in the right ingredients. Here’s one to get you started.

Chicken and Spinach Curry


(Serves 4)

For the paste:

1 tablespoon of freshly grated ginger
4 garlic cloves, peeled and roughly chopped
6-8 shallots, peeled and roughly chopped
3 teaspoons of ground cumin
3 teaspoons of garam masala
2 teaspoons of paprika
2 teaspoons of cayenne pepper
2 teaspoons of ground cinnamon
2 teaspoons of ground coriander
2 tablespoons of groundnut oil
6 tablespoons of cold water

For the curry:

1 tablespoon of groundnut oil
6 cardamom pods
1 cinnamon stick
4 chicken breasts, cut into chunks
3 tomatoes, roughly chopped
200g of natural yoghurt
250g of fresh spinach
2 tablespoons of freshly chopped corainder
1 tablespoon of water
Salt and fresh black pepper

Serve with rice and naan bread.


  1. First of all, put all the ingredients for the paste into a food processor or blender and blitz until smooth adding more water if necessary. Set to one side.
  2. Heat a tablespoon of groundnut oil in a large saucepan over a medium to high heat. Add in the cardamom pods and cinnamon stick and fry for a couple of minutes. Add in the chicken and fry until well browned. Remove the chicken from the pan with a slotted spoon making sure to leave the spices behind and set to one side.
  3. Pour the paste into the saucepan and fry off for around 3 minutes. Throw in your freshly chopped tomatoes and yoghurt and stir well. Leave for a couple of minutes before adding the chicken back in the pan along with the spinach, half the freshly chopped coriander and a tablespoon of water. Season with salt, stir well and turn down to a simmer. Leave covered for 20-25 minutes.
  4. After this time remove the lid and stir well. Season further with salt and fresh black pepper if needed and garnish with the rest of your fresh coriander. Serve alongside rice and a fresh naan!


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