Curried Chicken and Spinach

    Curried Chicken and Spinach


    30 people made this

    About this recipe: 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.

    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.

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    Reviews (1)


    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

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