Chicken with Spinach Curry

Vancouver, Canada

I was seriously fancying some Indian- particularly spinach. As I’m on a dairy free diet at the moment due to minor allergies- my palak paneer was out of the question. But I also had chicken- so…. I improvised based on another curry dish I had tried and loved. It is very garlicky and super good!

Chicken curry recipe

Serves 2:

– 2 chicken breasts
– 300g spinach (fresh or frozen- I used frozen)
– Approx 1.5 cups tomato passata
– 4 cloves garlic (pressed/crushed)
– 2 tbsp ground coriander
– 1 tbsp ground cumin
– 1 tbsp garam masala
– 1/2 tbsp chili flakes (or use fresh chili if you have- make as hot or mild as you want, mine was hot and delicious)
– 1 tsp ground turmeric
– 1 tbsp olive oil

Optional ingredients:
– 1 small onion (chopped)
– 1 inch piece of ginger (grated)

Premix all your dry spices and set aside. Cook your spinach as per pack instructions or wilt as per my directions in the Palak Paneer recipe. Set aside.

Cut the chicken breasts into cubes. Heat the olive oil in a medium sized saucepan on medium heat. Add the garlic, and if using, your chopped onion and grated ginger. When starting to brown- add the spice mix and stir well. If it sticks to the pan, sprinkle some water. After a couple of minutes, add 1/2 cup of tomato passata and raise the heat. Add the chicken cubes. Once the chicken starts to cook, add the spinach and another 1/2 cup of passata. Reduce heat so the chicken curry is simmering. Cover and cook for 15 mins, check and stir every 5 mins. If you find it’s drying out, add the remainder 1/2 cups tomato passata.

After 15 mins- check the chicken is cooked through. If it is…. Bon Appetit!!!

Serve with rice, naan or potatoes.


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9 thoughts on “Chicken with Spinach Curry

  1. Beth January 14, 2014 at 3:30 pm Reply

    This looks so good! Is my mouth going to be on fire if I eat it though…?

  2. Emily January 14, 2014 at 6:20 pm Reply

    Hey! So- no this won’t burn your mouth off. To be sure though- if you do have a delicate palate- don’t add the chili flakes, reduce to 2 cloves of garlic, and once you make your dry spice mix- consider only using half of it for the recipe. Another idea would be to make the curry as is but then serve with some cooling yogurt or raita.

    • Beth January 15, 2014 at 5:27 pm Reply


  3. Hanin January 17, 2014 at 3:17 pm Reply

    Hey Emi!
    Thanks for this recipe!
    Is tomato passata like tomato sauce?
    I am sure Thomas is gonna love this recipe since I can spice it up 🙂

    Do you know how to make naans as well?

  4. Emily January 17, 2014 at 7:50 pm Reply

    Tomato passata, also known as tomato purée, is a thick liquid made by cooking and straining tomatoes. In supermarkets it is usually found next to the tinned tomatoes or pasta section and comes in long glass jars or also in cartons. Not to be confused with tomato paste, pre-made tomato pasta sauce or even tinned tomatoes- those won’t work with this recipe.

  5. Emily January 17, 2014 at 7:51 pm Reply

    Oh- the naans. I don’t have a recipe I’m afraid that I’ve successfully made for naans. I’ll have a look around 🙂

  6. Emily January 20, 2014 at 7:38 pm Reply

    Hey Mom,

    I tried to make your delicious tuna and olive oil spaghetti and ended up making the most disgusting pasta dish ever. No pictures needed. All you need to know is that I had to eat it as I had no other food in the house. Not my proudest moment. Luckily I had no guests…..

    So! Can you please share?




  7. Jan January 22, 2014 at 9:23 pm Reply

    Hi Em,
    First of all, I wish I had checked the blog today-I would have made this in a heartbeat! I will get onto the tuna pasta while in Barcelona with Hanin. I have something else to post but have been feeling low with a dental abscess. On the mend now so will do the best I can to get two posts out quickly. Love and hugs, Mom

  8. Jan January 30, 2014 at 12:09 pm Reply

    Hi again,
    As soon as the dental issues are solved I will be posting again.

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