Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Spiced chicken and spinach curry — India.
Equipment: Large frying pan or casserole
Measures and names
Ingredients
- 700 g chicken thighs, cut into chunks
- 1 onion, chopped
- 3 garlic cloves
- thumb of ginger
- 2 tbsp garam masala
- 1 tsp turmeric
- 300 g spinach, wilted and chopped
- 1 x 400g tin chopped tomatoes
- 100 ml double cream (heavy cream) or yoghurt
- 1 tbsp oil
Method
- Heat the oil in a large pan and cook the onion for 5 minutes, until golden.
- Add the garlic, ginger, garam masala and turmeric and cook for 1 minute, until fragrant.
- Add the chicken and brown for 5 minutes, then stir in the tomatoes.
- Season and simmer for 15 minutes, until the chicken is cooked through and the sauce thick.
- Stir in the wilted chopped spinach and warm for 2–3 minutes.
- Stir through the cream or yoghurt off the heat, taste and adjust, and serve with cauliflower rice.
Swaps and tips
Frozen spinach works perfectly and is cheaper — just defrost and squeeze it dry. Serve with cauliflower rice.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 28 g | 11 g | 4 g | 30 g | 433 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
