Curried chicken and spinach

    30 min

    This is a relatively mild tasting chicken curry. It's lightly spiced with cumin, coriander and ginger. Enjoy with freshly cooked rice and naan bread, if desired.

    30 people made this

    Serves: 4 

    • 50g butter
    • 900g skinless, boneless chicken breast fillets, cut into 2.5cm strips
    • 1/2 teaspoon ground cumin
    • 1 teaspoon ground coriander
    • 1 teaspoon ground ginger
    • 1/4 teaspoon onion powder
    • 1/8 teaspoon crushed chillies
    • 2 teaspoons finely chopped garlic
    • 125ml chicken stock
    • 285g frozen chopped spinach
    • 75ml double cream
    • salt to taste

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Melt the butter in a large frying pan over medium-high heat. Cook and stir the chicken in the butter about 5 minutes, until browned.
    2. Season the chicken with the cumin, coriander, ginger, onion powder and crushed chillies. Mix in the garlic. Pour the chicken stock into the frying pan and bring the mixture to the boil.
    3. Stir in the spinach and cook about 5 minutes. Mix in the double cream and cook until heated through. Continue cooking until the chicken is no longer pink and juices run clear. Salt to taste.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (26)


    Very nice, very easy, very tasty. I used creme fraiche instead of double cream. Was a very mild curry but very tasty. Thoroughly recommend it.  -  24 Aug 2013


    "Are you trying to torture us?" asked my husband when he saw what I was scooping up this recipie on top of a plate of rice (we have two fussy eaters, ages 5 and 8 - and maybe a 43 year old, too....). Well... he was the first one up for a second helping and that was before our two children voiced their approval of the meal as well. I added cornstarch, more broth and a blend of sour cream/milk to make it more 'soupy' like a wet curry(I didn't have any cream on hand) and followed the advice for a fresh chopped onion instead of the onion powder. Such an excellent, flavorful taste, especially for such little work. Thank you for posting it.  -  04 Aug 2007  (Review from Allrecipes US | Canada)


    Since the spinach sounded like it may end up tasting a little like creamed spinach, I added an onion while cooking the chicken to make the flavor complete. I left most of the liquids in the pan (and I pre-cooked and drained the spinach), so I recommend reducing cream and/or broth by half or so. Good flavor... an interesting combo. Might be good over rice. Definitely not 4 servings. I suggest adjusting the recipe to use 1 breast per serving needed.  -  05 Mar 2003  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate