Chicken, Potato and Spinach Curry in a Hurry

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Preparation info

  • Makes


    adult portions
    • Difficulty


    • Ready in

      30 min

Appears in

Madhouse Cookbook: Delicious Recipes for the Busy Family Kitchen

Madhouse Cookbook

By Jo Pratt

Published 2013

  • About

I love to make this recipe on a Friday night. It’s great for using up leftover potatoes and can be made quicker than the time it takes to organize a carryout. I always keep a bag of frozen spinach in the freezer—it’s really convenient for all sorts of dishes. If I have some fresh spinach in the refrigerator, however, I just roughly chop a couple big handfuls and add them to the pan when the curry is almost ready.


  • tablespoons sunflower or vegetable oil
  • 1 onion, thinly sliced
  • 2 boneless, skinless chicken breast halves, diced
  • 2 garlic cloves, crushed
  • -inch piece gingerroot, peeled and grated
  • 1 tablespoon garam masala
  • ½ teaspoon cayenne pepper
  • 1 can (15-oz.) crushed tomatoes
  • 7 ounces cooked new potatoes, halved if large (canned potatoes are also fine)
  • 1 cup frozen spinach, thawed
  • sea salt and freshly ground black pepper


  1. Heat the oil in a large pan over low heat, add the onion and cook a few minutes until soft. Increase the heat to medium, add the chicken, garlic and ginger and fry 3 to 4 minutes until the chicken turns opaque. Stir in the garam masala and cayenne and continue to cook about 1 minute.
  2. Add the tomatoes, potatoes and ⅔ cup water. Bring to a boil, then reduce the heat, cover loosely with a lid and leave the curry to simmer about 10 minutes until the chicken is cooked through.
  3. Stir in the spinach and season lightly with salt and pepper, then continue cooking 2 to 3 minutes longer, stirring occasionally.
  4. Serve the curry on its own or with naan bread, raita and mango chutney, if you like.

To Serve

Leftovers for the Freezer

Frozen Ginger

If you have a large piece gingerroot left over, don’t leave it lurking in the corner of your refrigerator to deteriorate gradually. Put all or some of it in a sandwich bag, seal, label and store in the freezer—it will keep for several months. When a recipe calls for grated gingerroot, it will grate really easily straight from frozen—no need to thaw or peel.

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