Chicken and Spinach Curry
Tender chicken breast and vibrant spinach simmered in a creamy, spiced tomato and yogurt sauce. This nutrient-dense curry is a wholesome and flavorful main course, perfect for a satisfying weeknight dinner.
For 4 servings
Prepare the ingredients.
Dice 680g chicken breast into 1-inch pieces. Finely chop 1 onion. Mince 4 cloves of garlic and 1 inch of ginger. Dice 2 tomatoes into small cubes. Gather all spices.
- Dice 680g chicken breast into 1-inch pieces.
- Finely chop 1 onion, mince 4 cloves garlic and 1 inch ginger.
- Dice 2 tomatoes into small cubes.
Build the aromatic base.
Heat 3 tbsp olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened and translucent, stirring occasionally. Add the minced garlic and ginger, cooking for another 1-2 minutes until fragrant.
Bloom the spices and cook tomatoes.
Stir in 1.5 tsp cumin powder, 0.5 tsp turmeric powder, 1 tsp garam masala, a pinch of salt, and a pinch of black pepper. Cook for 30-60 seconds until aromatic. Add the diced tomatoes and cook for 5-7 minutes, stirring occasionally, until they break down and soften.
TIPTo prevent spices from burning, ensure your heat is not too high and stir constantly during the blooming process.Cook the chicken.
Add the diced chicken breast to the pot, stirring to coat it with the spice mixture. Cook for 5-8 minutes until the chicken is lightly browned on all sides. Pour in 0.5 cup of water, bring to a simmer, then cover and cook for 10-12 minutes, or until the chicken is cooked through.
Wilt the spinach and add yogurt.
Stir in 300g fresh spinach, a handful at a time, allowing it to wilt down before adding more. Once all spinach is wilted, remove the pot from the heat. Stir in 2 cups of Greek yogurt until fully incorporated and the curry is creamy.
TIPAdding yogurt off the heat prevents it from curdling, ensuring a smooth and creamy texture for your curry.Serve the curry.
Ladle the hot chicken and spinach curry into serving bowls. Garnish with fresh cilantro if desired. Serve immediately with your favorite rice or warm naan bread.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For a richer flavor, you can marinate the chicken in a little yogurt and spices for 30 minutes before cooking.
- 2If using frozen spinach, thaw it completely and squeeze out all excess water before adding it to the curry.
- 3Don't let the yogurt boil, as it can split and make the sauce grainy. Stir it in gently over low heat.
- 4A squeeze of fresh lemon juice at the end can brighten up the flavors of the curry.
Adapt it for your goals.
Dairy free
Replace the Greek yogurt with full-fat coconut milk or a dairy-free plain yogurt alternative for a creamy, dairy-free version.
vegetarianVegetarian
Substitute the chicken with 2 cans of drained chickpeas or 1 block of cubed firm tofu for a delicious vegetarian meal.
quickQuick
Use a store-bought ginger-garlic paste to save on prep time. Canned diced tomatoes can also be used instead of fresh.
Why this is on our healthy list.
High in Lean Protein
Chicken breast is an excellent source of lean protein, which is essential for muscle growth, repair, and overall body function, especially important during pregnancy.
Rich in Iron
Spinach is a great source of non-heme iron, which helps in preventing anemia and maintaining energy levels. The vitamin C from tomatoes aids in iron absorption.
Good Source of Fiber
With plenty of spinach, onions, and tomatoes, this dish provides dietary fiber that supports digestive health and helps maintain stable blood sugar levels.
Contains Probiotics
Greek yogurt adds creaminess and a dose of beneficial probiotics, which support a healthy gut microbiome.
Frequently asked questions
Yes, this curry is very healthy. It's packed with lean protein from chicken, iron and vitamins from spinach, and probiotics from yogurt. It's a well-balanced meal, especially when served with whole grains.