Chicken and Spinach Curry


This is a very easy, quick and a simple recipe. It takes less than 45 minutes to cook and the spice – level is/should be mild. Spinach doesn’t taste as good when cooked with a lot of spices and herbs, in my opinions.


For the marinade

2.5cm/1in piece fresh ginger, finely chopped

5 garlic cloves, finely chopped

 ¼ tsp salt

 1 lime, juice only

 1 tsp ground coriander

 ½ tsp chilli powder

 1 tsp ground turmeric

 ½ tsp ground cumin

 2 chicken breasts, cut into bite-sized pieces

 2 tbsp plain/greek yoghurt

 For the curry

 1 tbsp sunflower oil

 1 red onion, peeled and finely sliced

 2 tomatoes, seeds removed, flesh finely chopped

 1 tbsp tomato ketchup

 splash water

 75ml double cream

 Handful of baby spinach leaves (I used frozen)

 Salt to taste


Marinade the chicken with all the ingredients for about 15 minutes, preferably 1 hour, in the fridge.

For the curry, heat the oil in a saucepan. Fry the sliced onions until translucent. Then add the chicken and cook fro 5 minutes. Then add the tomatoes and the ketchup. Pour in the double cream with a splash of water and cook away for 10 minutes. Add spinach and salt to taste. Cook until chicken is firm and thoroughly cooked.

Serve hot with white basmatic rice.