Chicken & Spinach Curry
Serves 4
Chicken & Spinach Curry
About The Recipe
Savour Chicken & Spinach Curry — a warm, fragrant dish featuring tender chicken simmered in a gently spiced tomato sauce. Finished with creamy yoghurt and fresh spinach, it’s a wholesome, comforting meal that’s perfect for easy weeknight dinners or make-ahead meals.
Nutrition Information (per serve)
Energy
1,350 kJ (323 calories)
Protein
38 g
Fat
9 g
Saturated Fat
3 g
Carbohydrates
16 g
Sugars
8 g
Fibre
3 g
Instructions
Step 1
Heat olive oil in a large pan over medium heat. Add onion and cook for 4–5 minutes until soft and lightly golden.
Step 2
Add garlic and ginger and cook for 30 seconds until fragrant. Add curry powder, turmeric and paprika and cook briefly, stirring, to release the spices.
Step 3
Add diced chicken and stir well to coat in the spice mixture. Cook for 3–4 minutes until the chicken is just sealed.
Step 4
Add diced tomatoes and chicken stock. Stir to combine, bring to a gentle simmer and cook for 15–18 minutes, stirring occasionally, until the chicken is cooked through and the sauce thickens slightly.
Step 5
Reduce heat to low. Spoon a small amount of the hot curry into the Greek yoghurt and stir to loosen it, then slowly stir the yoghurt mixture back into the pan until smooth and creamy. Do not let the curry boil.
Step 6
Add baby spinach and stir gently for 1–2 minutes until just wilted.
Step 7
Season with salt to taste. Remove from heat and allow to cool completely before freezing.
Freezing & Reheating
Cool completely, then portion into airtight containers. Freeze for up to 3 months.
Defrost overnight in the fridge and reheat gently on the stove or in the microwave, stirring well.
Ingredients
500 g chicken breast, diced
1 tbsp olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 tbsp fresh ginger, grated
1½ tbsp mild curry powder
½ tsp ground turmeric
½ tsp paprika
400 g tin diced tomatoes
¾ cup chicken stock
½ cup full-fat Greek yoghurt, at room temperature
2 cups baby spinach leaves
Salt, to taste