Chicken and Spinach Curry

Name: Chicken and Spinach Curry
Cook time: 30 min
Total time: 30 min
Yield: Serves 4
Cuisine: Indian
Ingredients: 2 cubes frozen crushed garlic or 6 garlic cloves, crushed; 3 skinless, boneless chicken breasts (approx. 600 g/1 lb 5 oz), chopped into 2 cm/¾ in cubes; 1 tsp ground turmeric; 5 dried curry leaves; 1 tbsp ground cumin; ¼ tsp chilli powder; 2 cubes frozen crushed ginger or 2 thumb-sized pieces fresh root ginger, peeled and grated; 400 g/14 oz canned leaf spinach or 5 cubes frozen spinach (defrosted) or 1 small bag of fresh spinach; 15 g coriander/cilantro, roughly chopped, plus extra for serving; 2 tbsp ground coriander; 200 g/7 oz canned chopped tomatoes; 1 tbsp tomato purée; 1½ tsp salt, or to taste; cooked rice, to serve; 120 ml/4 fl oz/½ cup vegetable oil; 2 onions, roughly chopped

Preparation info

Serves
4

Difficulty
Easy
Ready in
30 min

Appears in

30 Minute Mowgli

By Nisha Katona

Published 2021

About

On approaching every family meal, I think about how, in one pan, I can incorporate as many of our five-a-day as possible. Adding in spinach is a brilliant way to shovel loads of goodness into children without them batting an eye. When my kids were growing up they dubbed this “Gollum Chicken Curry” because of its sludgy appearance. In contrast, I had hoped to be able to call it “Emerald Chicken Curry” but that is not how spinach behaves. It concentrates only on giving body and beautiful flav