Chicken and Spinach Curry

Chicken and Spinach Curry

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

Ingredients

  • 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

Instructions

    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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