Chicken Curry with Spinach
Chicken Curry with Spinach is a flavorful and healthy dish that combines the richness of tender chicken with the goodness of spinach and aromatic spices. Packed with protein, vitamins, and antioxidants, this curry is perfect for a wholesome meal.

1 bowl
For 4 people
Difficulty
Easy
Taste
Spicy
Health Benefits
Rich in Protein: Provides essential amino acids for muscle repair and growth.
Boosts Immunity: Spinach is rich in antioxidants and vitamins A and C.
Improves Digestion: The spices promote a healthy digestive system.
Supports Heart Health: Spinach and chicken contain potassium, which helps regulate blood pressure.
Low in Carbs: Suitable for low-carb diets.
Iron-Rich: Spinach and chicken contribute to improved hemoglobin levels.
260 kcal
in 141g
Protein:
27g
Fats:
12g
Carbs:
8g
Cholesterol:
85mg
Sodium, Na:
420mg
Potassium, K:
650mg
Chicken Curry with Spinach is a hearty, flavorful dish that combines the richness of chicken with the nutritional goodness of spinach. Packed with spices, this curry is a perfect balance of taste and health. Whether served with rice or roti, it makes for a wholesome meal. This recipe not only satisfies your palate but also comes with numerous health benefits, making it a great choice for everyday cooking.
Allergy Advice
This recipe contains Dairy Products. People with such allergies should avoid adding such ingredients or try to replace them with better choices.
Ingredients
4
half kg Chicken
1 piece Lemon
half teaspoon Turmeric
1 tablespoon Ginger - garlic paste
Salt as per taste
2 tbsp Oil
4 pieces Black pepper
3 pieces Cloves
1 piece Bay leaf
2 pieces Green cardamom
2 pieces Onions
1 piece Tomato
100 grams Spinach
half cup Mint leaves
half cup Coriander leaves
1 teaspoon Coriander powder
1 teaspoon Cumin powder
1 teaspoon Garam masala
1 tablespoon Red chili powder
half cup Curd
Water as per needed
Tips
Use fresh spinach for better flavor.
Adjust the spice level to your preference by altering chili powder.
Adding hot water ensures the chicken cooks evenly.
Do not overcook curd to avoid curdling.
Pair with lemon wedges for added tanginess.
Directions
Wash and cut 500 g of chicken into pieces. Marinate with lemon juice, turmeric, ginger-garlic paste, and salt. Let it rest for 20 minutes.
Heat a kadhai or deep pan and add oil. Once hot, add black pepper, cloves, bay leaf, and green cardamom.
Sauté until fragrant, then add chopped onions. Cook until golden brown.
Add chopped tomato and a pinch of salt. Cook until the tomato turns mushy.
Add the marinated chicken. Cover and cook for 2–3 minutes.
Stir in chopped spinach, mint, and coriander leaves. Sauté briefly.
Add coriander powder, cumin powder, garam masala, and red chili powder. Mix well.
Add whisked curd and combine thoroughly. Cover and cook for another 2–3 minutes.
Pour in hot water to achieve your desired curry consistency. Simmer until the chicken is fully cooked.
Serve hot with steamed rice or fresh rotis.
Notes
Individuals with high uric acid or spinach allergies should consult a doctor before consumption.
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