Chicken and Spinach Curry

This lush chicken and spinach curry is an absolute weeknight hero packed with fragrant spices and creamy greens. Inspired by my first trip to Mumbai where I fell for palak-based dishes this curry became my go-to for cozy evenings and effortless entertaining. Every spoonful brings together tender chicken bites with velvety spinach sauce all brightened by sunny Indian spices.

I stumbled across this method one chilly evening craving something restorative with bold flavors and now it is the meal I reach for whenever I need a nourishing pick-me-up.

Ingredients

• Vegetable oil: brings out the flavors in the onion and spices choose a neutral oil with a high smoke point
• Large onion: the foundation of the sauce look for firm onions with shiny skin
• Fresh garlic and ginger: the aromatic backbone select plump garlic and fresh ginger with a tight peel
• Kosher salt: makes the flavors pop better control while seasoning
• Ground coriander: earthy citrusy choose ground from a recently opened jar for brightness
• Garam masala: warm spice blend buy from a spice shop or small jar for freshness
• Ground turmeric: vibrant color and subtle bitterness best from a reputable brand
• Ground cumin: adds depth and savory warmth
• Ground cardamom: aromatic and slightly sweet check the expiration for potency
• Indian chili powder or cayenne pepper: brings the gentle heat always taste before adding more
• Tomato paste: for body and a touch of tang look for deep red paste
• Water: just enough to bring the spices together
• Baby spinach or regular spinach: sweet and tender check leaves for crispness and bright color
• Chicken breast or tenders: lean and cooks quickly choose organic or free range for flavor
• Plain yogurt: creamy tang prefer thick Greek-style for added richness

Instructions

Prep the Aromatics:

Finely chop onion and mince garlic and ginger so everything cooks evenly for the curry’s flavor base

Sauté Onion Mixture:

Add one tablespoon of oil to a large skillet over medium-high heat scatter in onion garlic and ginger and cook for four to five minutes stirring often until soft and just starting to turn golden

Bloom the Spices:

Sprinkle in the salt coriander garam masala turmeric cumin cardamom and chili powder reduce the heat to medium-low stir for about thirty seconds until your kitchen smells rich and spicy

Make the Sauce Base:

Dissolve the tomato paste in half a cup of water pour into the pan and stir to form a thick spiced sauce cook for about one minute scraping the bottom to keep it from sticking

Wilt and Blend Spinach:

Add all the spinach cover and raise the heat to medium-high stir occasionally for about three to five minutes until most spinach is wilted uncover and stir another minute until it is all silky but still a vibrant green

Blend the Greens:

Carefully transfer the hot spinach mixture to a blender or food processor pulse until smooth but keep a little texture for the best body taste and adjust salt or spice if needed

Brown the Chicken:

Wipe out your skillet and heat the remaining oil over medium-high scatter chicken pieces into the hot pan sprinkle with a pinch of salt and sauté for five to seven minutes just until chicken loses its pink and edges begin to brown

Combine and Finish:

Pour the blended spinach sauce over the chicken stir gently and cook for two to three minutes to marry flavors and finish cooking the chicken to juicy perfection

Finish with Yogurt:

Take the pan off the heat stir in the thick yogurt for creaminess and serve hot with pillowy basmati rice or tender naan

My favorite moment is always the first taste after blending in the spinach and spices something magical happens when the bright sauce meets the tender chicken. My husband once declared this was his ideal comfort food after a long day and I could not agree more.

Storage Tips

Store leftovers in an airtight container in the refrigerator and they will taste even better the next day. Warm gently before serving and add a splash of water or extra yogurt if it thickens up

Ingredient Substitutions

You can swap the chicken with paneer cubes or canned chickpeas for a vegetarian spin. Swap Greek yogurt with coconut cream for a dairy-free version and baby kale or chard work well in place of spinach

Serving Suggestions

Serve with fluffy basmati rice or warm naan for a classic experience or try it over quinoa for added nutrition. A crisp kachumber salad makes a fresh contrast and a drizzle of lime at the end brightens everything

Cultural and Historical Notes

This curry takes a nod from North Indian palak recipes like saag chicken and palak paneer by blending greens with warming spices and creating a nourishing green sauce. Such dishes are prized for their ability to turn simple ingredients into celebratory meals for families and gatherings

Seasonal Adaptations

In spring toss in baby kale or beet greens when spinach is tender In winter stir in cubes of roasted sweet potato for extra sweetness During summer a spoonful of fresh chopped mint heightens the flavors

Success Stories

Once during a power outage I finished this curry on the backyard grill the smokiness made it a new family favorite. One friend celebrated making her first curry ever with this recipe and was thrilled at how simple the steps felt

Freezer Meal Conversion

Allow curry to cool completely then portion into freezer-safe containers. Thaw overnight in the fridge and reheat gently adding a bit of water to refresh the sauce. It is an easy go-to meal on busy nights

This chicken and spinach curry will be the meal everyone asks for again and again. Enjoy every vibrant warming bite!

Recipe FAQs

→ What kind of spinach works best?

Both baby spinach and regular spinach are suitable—just be sure it’s washed, dried, and trimmed for the best texture.

→ Can I substitute chicken thighs for breasts?

Yes, chicken thighs add extra tenderness and rich flavor. Adjust cooking time to ensure they are fully cooked.

→ How spicy is this dish?

Spice level is adjustable. Use less chili powder or cayenne for mild heat, or add more for extra kick.

→ Must I purée the spinach?

Puréed spinach yields a smooth, cohesive sauce. For more texture, you may leave it coarser, but consistency will change.

→ Can I prepare it ahead?

Yes, flavors deepen with time. Store covered in the fridge and gently reheat, stirring in yogurt just before serving.