Chicken and Spinach Curry

Chicken and Spinach Curry

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Chicken and Spinach Curry

Our Chicken and Spinach Curry recipe is full of flavour, and the perfect cold weather meal. Filled with aromatic spices, it is a taste sensation that the family will love. Tried and tested at our Centres, it is loved by the children and a winner for dinner!

This recipe was provided by our wonderful Cook Olivia at Guardian Box Hill.

Serves 4-6


  • 500g chicken, cut into pieces
  • 250g spinach
  • Handful of coriander leaves
  • 4 tbsp yoghurt
  • 2 big onions
  • 1 tomato
  • 2 tsp ginger garlic paste
  • Dry spices: 4 cloves, 1 black cardamom, 2 green cardamom, 1 big bay leaf, 1 small piece cinnamon stick
  • 1 tsp turmeric powder (plus 1/4 tsp for marination)
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1 tbsp dry fenugreek leaves
  • 1 tsp meat masala
  • 1 tsp sugar
  • Salt to taste


    1. Marinate chicken pieces with salt and 1/4 tsp turmeric powder for at least 15 minutes.
    2. Grind onion, tomato, ginger, and garlic into a paste.
    3. In a saucepan, boil water and add spinach, coriander leaves, and sugar. Boil for 2-3 minutes. Remove from heat, strain, and transfer spinach mix to ice-cold water. After a minute or two, strain again. Grind the spinach mix with minimal water.
    4. Mix turmeric powder, coriander powder, cumin powder, and meat masala into the yoghurt. Whisk well.
    5. Heat a bit of cooking oil in a wok. Add all dry spices and sauté for a minute on medium heat until fragrant. Add the ground onion-tomato paste and sauté until the oil separates.
    6. Add the spinach paste to the wok and sauté for 2-3 minutes.
    7. Add the yoghurt mixture and stir continuously to avoid lumps. Sauté for 5 minutes on low heat.
    8. Add the marinated chicken, fenugreek leaves, and mix well. Increase heat, add a glass of water, and lower the flame after one boil. Mix well, cover the wok with a lid, and simmer for about 40 minutes, stirring occasionally.

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