Chicken and Spinach Curry
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
 
A light chicken curry with fresh spinach and a light flavourful gravy.
Ingredients
  • 3 pounds/1.5kg bone in chicken, cut in small pieces
  • 1 large onion, finely chopped
  • 4 garlic cloves, minced
  • 2 teaspoons ginger, minced
  • 1 cinnamon stick
  • 4 cardamom pods
  • 1 teaspoon turmeric
  • ½ teaspoon cayenne chilli powder
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • ¼ cup/60ml oil
  • 1 ½ cups355ml water/ or chicken broth, maybe more
  • 1 pound/455g spinach, fresh preferably, chopped
  • salt and pepper to taste
Instructions
  1. In a large Dutch oven, on medium high heat, add the oil.
  2. Drop in the cinnamon stick and the cardamom pods.
  3. Cook a minute, until aromatic.
  4. Add the onions and cook until lightly browned.
  5. Add the chicken pieces and mix into the onions and coat with oil.
  6. Add the garlic and ginger.
  7. Add the turmeric, red chilli powder, cumin and coriander.
  8. Mix thoroughly.
  9. Brown the chicken in the spices for about 5 minutes.
  10. Add the water, bring up to a boil, cover, turn down heat to low and simmer.
  11. Simmer the chicken until tender, this may take 30 minutes up to an hour (takes me close to an hour at my altitude)
  12. Stir the chicken occasionally and check for water.
  13. Add a little if it looks too dry.
  14. I like my chicken very tender so I cook it for a while.
  15. You can make this curry drier instead of brothy, but we like to eat ours with rice so I leave it with a bit of gravy.
  16. Once the chicken is tender, add the fresh spinach.
  17. Let the spinach wilt, add more water if desired, if the curry is looking too dry.
  18. Once the spinach has wilted, add salt and pepper and it's done.
Notes
Boneless chicken breasts can be used but bone in pieces have more flavour. If you do use boneless, use chicken broth for more flavour instead of water.
Frozen spinach will work here but the fresh has a different flavour and texture.
I used fresh spinach from my local Isabelle Farm and it was pretty amazing.
If you prefer to not use cardamom pods because they surprise you mid bite, you can use a pinch of ground cardamom or just leave them out.
Recipe by Coffee and Crumpets at http://www.coffeeandcrumpets.com/chicken-and-spinach-curry/