Ingredients
Chicken and Spinach
- 2 lbs skinless boneless chicken thighs, fat trimmed and diced into cubes
- 1 lb baby spinach leaves, chopped (fresh or frozen)
Spices and Aromatics
- 2 tbsp ghee or any neutral oil
- 1 large yellow onion, chopped finely
- 1 tbsp minced garlic
- 1-2 hot green chillies, chopped and deseeded if needed (optional)
- 1 heaped tbsp minced ginger
- 1 tsp cumin seeds
- 1 tbsp coriander powder
- ¾ tsp ground turmeric
- ½ tsp ground nutmeg
- ½ tsp Garam Masala
- ½-1 tsp hot chili powder or mild paprika (to heat tolerance)
- 2-3 medium fresh plum tomatoes or ½ cup tomato puree (plain)
- 1 tsp dried fenugreek leaves, lightly crushed
- 1 tsp sea salt (more if needed)
- Lemon juice as needed to balance flavor
Instructions
- Sauté Spices and Onions: Heat a large Dutch oven over medium heat and add ghee or oil. Add cumin seeds and let them sizzle for a few seconds. Add finely chopped onions and cook, stirring frequently, until softened and translucent, about 10 to 15 minutes, or until golden brown for deeper flavor.
- Add Aromatics: Stir in the chopped green chillies (if using), minced garlic, and minced ginger. Sauté until fragrant, about one minute.
- Add Ground Spices and Tomatoes: Mix in coriander powder, ground nutmeg, turmeric, and half of the garam masala. Cook, stirring frequently, for about a minute to release spice aromas. Then add tomatoes or tomato puree, stir well and bring to a light boil.
- Cook Chicken: Add the diced chicken thighs, increase heat slightly, and cook while stirring until the chicken is no longer pink, about 5-7 minutes. Pour in ¼ to ½ cup water, stir to combine, bring back to a boil, then reduce heat to simmer and cook uncovered for about 10 minutes until the chicken is fully cooked and tender.
- Add Spinach and Finish: Stir in the chopped spinach, mixing well. Cover the pot and simmer for 4-5 minutes until the spinach wilts and integrates with the curry. Stir in the remaining garam masala, crushed fenugreek leaves, and add lemon juice to balance the flavors. Heat through, taste, and adjust seasoning as needed.
- Serve: Serve hot with flatbreads such as chapati, naan, pita, or with basmati rice for a complete meal.
Notes
- Use fresh spinach for best flavor, but frozen also works well; just thaw and drain before using.
- Adjust chili levels based on your spice preference or omit for a mild curry.
- Ghee adds richness but neutral oils can be substituted.
- Fenugreek leaves add authentic aroma; if unavailable, you can omit but flavor will be slightly different.
- For a thicker curry, cook a bit longer uncovered to reduce liquid.
- Leftovers keep well refrigerated for 2-3 days and taste even better the next day.
- To make this gluten-free, avoid serving with wheat-based breads and opt for rice or gluten-free flatbreads.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
- Diet: Halal
