Chicken Spinach Curry Recipe

Chicken Spinach Curry is a delightful dish that brings together tender chicken, fresh spinach, and aromatic spices to create a rich and hearty curry. This recipe not only satisfies your taste buds but also provides a healthy dose of nutrients. Perfect for a wholesome family dinner, this curry pairs well with steamed rice, naan, or roti. Let’s dive into how you can make this delicious recipe at home.

Ingredients for Chicken Spinach Curry

Chicken (boneless or with bone): 500 grams
Spinach (fresh, chopped): 3 cups
Onion (finely chopped): 2 medium-sized
Tomatoes (pureed): 2 medium-sized
Garlic (minced): 4 cloves
Ginger (grated): 1 tablespoon
Green chilies (slit): 2 (optional)
Yogurt (whisked): 1/4 cup
Coconut milk (optional for creaminess): 1/2 cup
Turmeric powder: 1/2 teaspoon
Red chili powder: 1 teaspoon
Coriander powder: 1 tablespoon
Garam masala: 1 teaspoon
Cumin seeds: 1 teaspoon
Oil (vegetable or olive): 2 tablespoons
Salt: To taste
Fresh coriander leaves (chopped): For garnish

How to Make Chicken Spinach Curry

Wash the chicken thoroughly and cut it into medium-sized pieces. Blanch the spinach by boiling it for 1-2 minutes and then immersing it in ice water. Blend the spinach into a smooth puree and set aside. Heat oil in a deep pan or wok over medium heat. Add cumin seeds and let them splutter. Add chopped onions and sauté until golden brown. Mix in the garlic, ginger, and green chilies, and cook for another minute until fragrant.

Stir in the pureed tomatoes and cook for 5-7 minutes until the oil starts separating from the mixture. Add turmeric, red chili powder, coriander powder, and salt. Mix well. Add the chicken pieces to the pan and cook until they are lightly browned. Reduce the heat and add the whisked yogurt, stirring continuously to avoid curdling. Cover and cook for about 10 minutes, allowing the chicken to absorb the flavors.

Pour in the spinach puree and mix it thoroughly with the chicken. Let it simmer for another 5 minutes. For a creamy texture, you can add coconut milk at this stage. Sprinkle garam masala and adjust the seasoning if necessary. Allow the curry to cook for another 2-3 minutes. Garnish with chopped coriander leaves and serve hot with steamed rice, naan, or roti.

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