Another chicken and spinach curry

    1 hour

    There are lots of variations on the chicken and spinach or meat and spinach curries in the Indian subcontinent and nearly all of them are lovely tasting. Plus you get the bonus of eating lots of healthy spinach. This is not too spicy and helps me use up the always opened carton of soured cream I'll have sitting in the fridge.

    London, England, UK
    6 people made this

    Serves: 4 

    • 450g (1 lb) boneless chicken thighs
    • 1 large onion, finely chopped
    • 2 cloves garlic, smashed
    • 1 inch piece root ginger, smashed
    • 4 green cardamom pods, split and lightly crushed with side of your knife
    • 2 inch piece cinnamon, broken into two pieces
    • 1/2 teaspoon chilli powder
    • 1/2 teaspoon turmeric
    • 2 tablespoons Greek yoghurt
    • 1 tomato, seeded and finely chopped
    • 225g (1/2 lb) spinach, finely chopped
    • 1/4 teaspoon garam masala
    • 2 tablespoons soured cream
    • salt and pepper to taste

    Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

    1. Trim any excess fat and skin from the thighs and cut into halves.
    2. Place chicken thighs, onions, garlic, ginger, cardamom pods, cinnamon, chilli powder, turmeric and yoghurt in a pan over a low heat. Stir until chicken starts to sizzle.
    3. Continue stirring until chicken starts to give up its juices. Now cover pan and cook over a low heat for about 15 minutes.
    4. Uncover, turn heat up and allow most of the liquid to evaporate, about 4 to 5 minutes.
    5. Add chopped tomato, stir and cook for another 2 to 3 minutes, until tomato well mixed into the sauce.
    6. Add the spinach in about three batches, adding next batch once previous batch has started to wilt.
    7. Stir well and cook uncovered for another 5 minutes at medium heat. Stir occasionally to stop sticking to base of pan.
    8. Add soured cream and garam masala, remove from heat and mix well. Taste and season to taste. Serve with your usual curry accompaniments - rice, naan, pickles, chutneys, raita, whichever you prefer.


    If you are using jumbo thighs extend all of the stages by a minute or two to ensure chicken is fully cooked, or alternatively cut thighs into 3 or 4 pieces.

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