Indian Chicken and Spinach Curry


  1. Boil the spinach for a couple of minutes in boiling water until just wilting and drain. Throw the spinach and 100ml/3 ½fl oz/1/3 cup of the cooking water into a blender and blend until smooth. Pour into a bowl and set aside to cool. Please remember, if using an upright blender, leave a tiny gap in the lid for the steam to escape, otherwise the spinach will fly out everywhere.
  2. Using the same blender, don’t worry about washing it, blend the garam masala, salt, onion, tomatoes, garlic, ginger, green chilli and a little water into a smooth sauce.
  3. Heat the oil in a large saucepan on a medium heat and sprinkle in the cumin seeds. Leave them for 10 seconds until they start crackling and pour over the tomato sauce. Give the sauce a good stir, cover, reduce the heat to low and simmer for 30 minutes, remembering to stir occasionally.
  4. Finally tip in the spinach, cream and chicken, mix well and cook for 12-15 minutes or until the chicken is cooked through and tender, remembering to stir occasionally.

Mighty Spice Cookbook by John Gregory-Smith © John Gregory-Smith, 2011 published by Nourish Books, London

Available to buy on Amazon


250g/ 9 oz spinach
1.5 tsp garam masala
1 tsp sea salt
1 large onion, roughly chopped
3 medium tomatoes, quartered
4 cloves garlic
1 inch ginger, roughly chopped
½ green chilli, deseeded
2 tbsp vegetable oil
2 tsp cumin seeds
60ml/2fl oz/1/4 cup double cream (optional)
500g/ 1 lb 2 oz boneless, skinless chicken thighs, roughly chopped

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