Fancy Curry? Serve this delicious Chicken and Spinach Curry for dinner tonight. The whole family will enjoy this.
I love adding spinach to curries, it's a super easy way of adding speed foods to a dish, and so quick too, as it's done in just a couple of minutes, just stir it through any cooked curry or pasta dish till wilted down and you are done.
Plus spinach has lots of vitamins and nutrients, so is a super healthy iron-rich speed food to choose. I always add a bag of spinach to my shopping cart each week when on our grocery shop.
Perfect for breakfast with eggs or sausage, in soups, pasta, raw as a salad and of course in this delicious Chicken and Spinach Curry.
If you are wondering what other recipes you can enjoy that contain spinach, check out some of these:
- Spinach and Feta Frittata
- Balsamic Tomatoes and Spinach
- Chicken and Spinach Curry
- Sausage, Tomato and Spinach Pasta
- Creamy Chicken and Spinach Pie
- Chicken and Spinach Quiche
- Spicy Lentils and Spinach
- Syn Free Sweet Potato and Spinach Frittata
- Syn Free Instant Pot Vegetable Noodle Soup
or head on over to my FULL RECIPE INDEX to browse over 700+ delicious Slimming World Recipes.
Whenever I make chicken curry, I prefer thigh meat over chicken breast, it just stays a lot more tender and takes on more of the flavour of the delicious blend of spices.
In this Chicken and Spinach curry, I use ginger, garlic, cumin, coriander, turmeric, fresh green chilli and garam masala (a unique blend of Indian spices, commonly found in curry dishes). These are typical ingredients that you will find in most curry dishes, so if you enjoy curry, I recommend having these spices in your spice cupboard.
It's a cheaper, more budget-friendly option to buy these from an Indian grocer too in large spice bags, rather than little jars from the grocery store. I go through these type of spices far too quickly.
I keep my spices in plain jars like these 156ml Nutley’s Jars which you can get on Amazon in packs of 6, 12, 24 and even 48.
They are slightly bigger than your standard spice jar, so are a better option for storing larger quantities of spices.
Then I love these little chalkboard labels, which you can stick on the jars and write the name of the spice onto the label. I prefer ones with a chalkboard pen, as it doesn’t smudge off as easily as just plain white chalk.
A perfect storage solution for all your spices and they look quite neat and pretty too with the labels. I am a sucker for pretty things.
Instead of chopped tomatoes, I prefer to use passata (or crushed tomatoes) in this Chicken and Spinach Curry, as they make a better gravy to the curry sauce. I hate curry that is too watery.
What Kitchen Items Do I need to make this Chicken and Spinach Curry?
- Kitchen Scales
- Measuring Spoons
- Measuring Jug
- Chopping Board
- Santoku Knife (perfect knife for chopping veg)
- Wooden Spoon
- Deep Saucepan, Instant Pot or slow cooker
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Chicken and Spinach Curry
Create this delicious and flavoursome Chicken and Cauliflower Curry in your own home for the perfect Indian Fakeaway Meal.
Ingredients
- 600g/21oz chicken thighs (all visible fat removed), chopped into bitesize pieces
- 1 large onion, finely chopped
- 1 large carrot, finely chopped
- 5 big handfuls of fresh spinach
- 2 cloves of garlic crushed
- 1 teaspoon of fresh ginger, grated
- 1 tablespoon of cumin
- 1 tablespoon of coriander
- 1 teaspoon of turmeric
- 1-2 fresh green chillis, sliced in half lengthways
- ½ tsp of garam masala
- 1 cup (240ml) of passata (or crushed tomatoes)
- 1 cup (240ml) of chicken stock
- Cooking Oil Spray
Instructions
Stove Top
- Spray a large frying pan with some cooking oil spray, place over medium heat and add the onion, garlic, fresh ginger, carrot and cook until softened.
- Add the chicken and cook until lightly browned
- Add all the spices and chilli's and mix to evenly coat.
- Add the passata and stock and bring to the boil
- Reduce heat and simmer covered for approx 45 mins. Until chicken is cooked through and sauce has reduced down.
- Add the spinach and stir until wilted.
- Serve with your choice of sides.
- Enjoy!!
Instant Pot
- Set instant pot to saute mode, once hot, spray with cooking oil spray and fry the onion, carrots, garlic and ginger.
- Add the chicken and lightly brown.
- Add all the spices and stir to coat.
- Add the stock and passata.
- Add lid, close valve and set to 8 mins manual high pressure.
- Allow the pressure to release naturally.
- Stir in the spinach just till wilted.
- Enjoy
Slow Cooker:
- If you prefer to follow the first few steps on the stove and then transfer all ingredients to the slow cooker and cook on low for 6 hours. Stir through spinach when cooked.
Notes
This recipe is Dairy Free, Paleo, Slimming World and Weight Watchers friendly
- Slimming World - syn free per serving
- WW Smart Points - 3
- Paleo - use ghee and serve with Roasted Cauliflower Rice
- Gluten Free - use gluten free stock
Add a more authentic Indian taste by using 1 tablespoon of ghee (6 syns) instead of cooking oil - works out as 1.5 syns per serving.
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Nutrition Information
Yield 4 Serving Size 1 SERVINGAmount Per Serving Calories 230Total Fat 8.3gSaturated Fat 2.2gCholesterol 125mgSodium 497mgCarbohydrates 12.5gFiber 2.9gSugar 6.1gProtein 31.8g
I've made this twice now and it's real hit in the household - absolutely delicious!
really good kids not that keen but had it with rice s.w. chips so they satisfied
This is absolutely lovely! I'd recommend preparing in advance all the ingredients for the first step in the recipe, as well as all the herbs and spices. You will need to keep stirring the items in the first step to make sure they don't stay still and burn, so won't be able to take time out to prepare the mix of spices.
The results are absolutely delicious!
Can this be done in the slow cooker?
yes it should be fine in the slow cooker on a low or high setting 🙂
Can I freeze this
You sure can
Made this today, had to improvise as I didn’t have the right veg for the original recipe but it was super tasty still and my one year old loved it too!! Definitely making again!
This is so simple to make, and very tasty. I also added some lentils, and left the chicken thighs whole to save faffing about. Popped it in the oven to cook as I had to go out, was perfect!, thanks,
Sounds great, thanks for commenting.
Hi
Maybe I'm being a bit thick but it doesn't mention the chilli's in.the method. When do I put them in and how does cutting them lengthways serve any purpose??
Hi Hayley - the chilli's are added in with the spices, I have updated the instructions to reflect that. I cut the chilli's lengthways as it controls the heat of the curry a little more (taught to me by a North Indian friend) if you like really spicy food feel free to chop as you wish. Hope that helps.
This was a midweek lifesaver for me tonight, I had very little in the cupboards and freezer so searched your site for 'chicken and spinach' and this gem popped up. I didn't have any carrots, so I left those out. Substituted fresh spinach for frozen and fresh chillies for chilli flakes, but it was still absolutely delicious. Thank you for this and all your recipes, they make me want to cook and eat healthy SW meals. Keep them coming please!
Help!!! I’m trying to make this curry but tastes bitter so far. What can I do to fix it?
Hi Kelly, it shouldn't be bitter, I can only assume you followed a step incorrectly somewhere or got the measurement of spices incorrect. Make sure it cooks for the full time as stated too.
Hi what’s the bread pictured with this ? I’m struggling with a SW friendly Naan equivalent if you have any ideas ?
Hi Ellen, it’s just a whole wheat pitta bread warmed in the oven.
Do you include the seeds from the chilli or remove them