Indian Chicken and Spinach Curry


Everywhere I went in India there was a different take on this classic curry: sometimes the main ingredient was lamb and sometimes the Indian cheese paneer (this is a great substitute if you’re vegetarian). For my version, I use chicken and get the blender to do most of the work, so it’s nice and easy. If you want a healthy version, leave out the cream – it will still taste superb.


  • 250 g/9 oz baby spinach
  • tsp garam masala
  • 1 tsp sea salt
  • 1 large onion, roughly chopped
  • 2 tomatoes, quartered
  • 4 garlic cloves
  • 2.5 cm/1 in piece root ginger, peeled and roughly chopped
  • ½ green chilli, deseeded
  • 2 tbsp vegetable oil 2 tsp cumin seeds
  • 500 g/1 lb 2 oz boneless, skinless chicken thighs, cut into bite-sized pieces
  • 60 ml/2 fl oz/¼ cup double cream (optional)


  1. Bring a large saucepan, half-filled with water, to the boil and add the spinach. Cook for 1 – 2 minutes until just wilting, then strain, reserving the cooking water. Put the spinach and 100ml/ fl oz/ cup of the cooking water into a food processor or blender and purée until smooth. If using an upright blender, remember to leave a tiny gap in the lid for the steam to escape. Transfer the spinach to a bowl and set aside to cool.
  2. Using the same food processor (don’t worry about washing it), blend the garam masala, salt, onion, tomatoes, garlic, ginger, green chilli and a little water until smooth.
  3. Heat the oil in a large saucepan over a medium heat and throw in the cumin seeds. Wait 10 seconds until they start crackling, then pour in the tomato mixture. Give it a good stir, cover, reduce the heat to low and simmer for 30 minutes, stirring occasionally.
  4. Tip in the spinach, chicken and cream, if using, and stir well. Turn the heat up to medium-high and cook, stirring occasionally, for 12-15 minutes, or until the chicken is cooked through and tender.