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Chicken and spinach curry is a delicious dish made with tender chicken pieces and fresh spinach leaves cooked in a fragrant blend of spices and a creamy sauce. Not only is this Indian-style curry the perfect fakeaway, but it’s quick and easy to boot.
- The BEST Fakeaway ~ Chicken Spinach Curry
- Chicken and Spinach Curry Ingredients
- Recipe Substitutions
- How to Make Chicken and Spinach Curry ~ Step-By-Step
- What are the Potential Health Benefits of Brown Rice?
- What to Serve with Chicken Curry
- More Delicious Meals
- Frequently Asked Questions
- Detailed Recipe Instructions
- Pin Recipe for Later
The BEST Fakeaway ~ Chicken Spinach Curry
My palette was trained to adore Indian food from a very young age. So, if you’re anything like me, you LOVE an Indian takeaway. And I still do enjoy a good old curry occasionally.
However, Indian takeaways, like any other, can be loaded with deep-fried foods (yep, that onion bhaji, samosa, and pappadam), and oil-laden dishes (anyone say lamb rogan josh?). And without a doubt, the excessively creamy sauces (yep those UK favorites – korma and tikka masala). So, fakeaways can be a healthier option because you can control the ingredients and cooking methods. For instance, you can use lean proteins, add plenty of vegetables, and cook with healthy fats like olive oil.
Additionally, making your own curry at home can help you reduce the amount of sodium and other additives commonly found in restaurant dishes. Also, cooking at home allows you to adjust the spice level and flavors to your liking. Overall, fakeaways can be a great way to enjoy your favorite takeout dishes while still prioritizing your health and wellness – and this recipe for chicken and spinach curry is here to help you do just that!
This Easy Chicken and Spinach Curry Recipe is…
Ready in 30 Minutes or Less
Loaded with Protein, Fiber, Vitamin C, and Magnesium
Gluten-Free and Dairy-Free
Chicken and Spinach Curry Ingredients
It’s quick and easy to make this chicken and spinach curry recipe at home, so when you next pop out to the grocery store, here’s what you’re going to need:
- Curry Paste: I greatly respect the time and effort that goes into making authentic Indian curry dishes, and it’s fun to recreate traditional recipes from time to time. But when you only have half an hour, the secret is a quick, easy, flavorful curry paste. This is achieved by using a quality curry powder in addition to tomato paste (tomato puree), ginger, garlic, and onion. Everything is puréed, instead of chopped, so that you don’t need to blend the sauce with an immersion blender or in a food processor. What’s more, there’s no need to marinate the chicken!
- Chicken Breast: I use skinless, boneless chicken breasts cut into bite-sized pieces – they are tasty and also lovely and lean. However, you can use chicken thighs if you prefer. I do tend to avoid bone-in chicken for this recipe because it takes longer to cook.
- Baby Spinach: For a creamy spinach sauce, I like to chop the spinach before adding it to the curry because it creates a better texture – trust me on this. It’s also added at the very last minute to preserve as many of its valuable nutrients as possible.
- Chicken Stock: Contributes to a super-flavorful sauce.
- Coconut Milk: To make the sauce creamy and add even more flavor.
- Almond Butter: Gives more depth to the sauce.
- Brown Basmati Rice: Some slow-burning carbohydrates because we want maximum satisfaction.
- Cumin Seeds: Adds a warming blend of peppery and smoky notes to the rice.
- Salt & Pepper: Both are equally important to help bring out the curry flavors so they pop.
Don’t let ingredients you don’t like or can’t get hold of at your local supermarket stop you from making this delicious chicken spinach curry because there are always plenty of options to make the recipe work for you. Just remember, they will give you slightly different flavor outcomes, and you will be required to have some cooking experience to understand how and when these ingredients should be incorporated into the dish.
|Recipe Ingredient||Delicious Substitutions|
|Chicken Breasts||Chicken Thighs, Beef, Tofu, Paneer|
|Medium Curry Powder||Mild Curry Powder, Garam Masala, Korma Spice Mix|
|Fresh Spinach||Frozen Spinach (Thawed), Collard Greens, Mustard Greens|
|Chicken Stock||Vegetable Stock|
|Coconut Milk||Coconut Cream, Greek Yogurt, Heavy Cream, Milk, Cashew Cream|
|Almond Butter||Cashew Butter, Peanut Butter|
|Cumin Seeds||Cumin Powder|
|Brown Basmati Rice||Wild Rice, White Basmati Rice, Cauliflower Rice, Quinoa|
Culinary Medicine Tip
How to Make Chicken and Spinach Curry ~ Step-By-Step
This chicken curry recipe comes together easily with just a handful of ingredients, so if you’re ready, here’s what you need to do:
- Cook Rice
Firstly, add the rice and cumin to a medium saucepan, and cook the rice according to package instructions.
- Curry Paste ~ Step 1
Meanwhile, heat extra virgin olive oil in a pan. Add the curry powder, garlic, and ginger to the hot oil, and then stir for 2-3 minutes until fragrant.
- Curry Paste ~ Step 2
Then, add the tomato paste (purée) and grated onion and mix well – this is your curry paste. You’ll need to cook the onion down for about 5 minutes so it sweetens in flavor.
- Add Chicken
Add the chicken, season with salt and pepper, and stir until it’s coated with the curry paste.
- Curry Sauce
Add the chicken stock and coconut milk while stirring to combine. Add the lid and simmer on a medium-low heat for 10-15 minutes or until the chicken is completely cooked through. Stir occasionally.
- Add Spinach
Remove the lid, and add the chopped spinach and almond paste and stir until the spinach has wilted.
- Serve and Enjoy!
And now, for the best part – serve the curry sauce over rice, top with fresh coriander and a generous sprinkle of flaked almonds (optional), and enjoy!
Tips for Making Chicken Curry with Spinach
Use fresh spinach.
By adding fresh spinach towards the end of the cooking time, you can stop it from overcooking and losing its vibrant green color.
Chop the spinach.
Chopping the spinach like a herb rather than adding whole leaves improves the overall texture of the dish.
Don’t overcook the chicken.
Simmering the chicken longer than the recipe recommends will cause it to dry out.
What are the Potential Health Benefits of Brown Rice?
I wasted so many years worrying about consuming carbohydrates due to weight gain, and what happened? I gained weight anyway – because low-carb diets were too restrictive for me personally. As a result, I now look at carbohydrates very differently. And perhaps, the following examples of how slow-releasing carbs benefit health might help you do the same.
1Brown Rice May Help Lower Cholesterol
Brown rice contains soluble fiber, a nutrient that may help lower cholesterol levels.  In brief, it works by attaching to the LDL (bad) cholesterol in your small intestine and prevents it from entering the bloodstream, where it can cause damage. The LDL cholesterol is then released through your stool. 
2Brown Rice Contributes to Stable Blood Sugar
Fiber also helps to slow down the rate that carbohydrates are absorbed during digestion, ensuring a steady flow of glucose into the bloodstream. As a result, fiber plays a crucial role in keeping blood sugar levels in check. 
3Brown Rice May Support the Removal of Toxins from the Body
Fiber can also bind to and absorb nasty carcinogens, and toxins, eliminating them so they can’t harm the body. 
What to Serve with Chicken Curry
- Cauliflower Rice
- Spicy Mango Salsa
- Bombay Potatoes
- Aloo Chaat (Crispy Spiced Potatoes)
- Bread like Naan, Roti, or Chapatis
More Delicious Meals
- Green Goddess Pasta
- Ground Beef and Zucchini Pasta Casserole
- Spiced Lamb Lettuce Wraps
- Easy Chicken Tikka with Mint Sauce
- Chipotle Fish Pie
Frequently Asked Questions
Detailed Recipe Instructions
Chicken and Spinach Curry
- Box Grater
- Frying Pan
- 1 cup (200 g) brown basmati rice
- 1½ tsp cumin seeds
- 1⅔ cups (400 ml) cold water
- 1 tbsp extra virgin olive oil
- 3 tbsp medium curry powder
- 2 cloves garlic minced
- 1½ tsp grated ginger
- 1 tbsp tomato paste (purée)
- 1 brown onion coarsely grated
- 3 (500 g) chicken breasts chopped into bite-sized chunks
- 1 tsp sea salt
- ½ tsp freshly ground black pepper
- 1 cup (230 ml) chicken stock
- ⅔ cup (160 g) coconut milk
- 2 packed cups (60 g) baby spinach roughly chopped
- 2 tbsp almond butter
- Prepare: Gather and prepare your ingredients.
- Cook Rice: Add rice and cumin seeds to a medium saucepan of cold water and cook rice according to package instructions.
- Curry Paste: Meanwhile, heat extra virgin olive oil in a pan. Add the curry powder, garlic, and ginger to the hot oil, and then stir for 2-3 minutes until fragrant. Then, add the tomato paste (purée) and grated onion and mix well – this is your curry paste. You'll need to cook the onion down for about 5 minutes so it sweetens in flavor.
- Add Chicken: Add the chicken, season with salt and pepper, and stir until it's coated with the curry paste.
- Curry Sauce: Add the chicken stock and coconut milk while stirring to combine. Add the lid and simmer on a medium-low heat for 10-15 minutes or until the chicken is completely cooked through. Stir occasionally. Add some cold water to loosen the sauce if it becomes too thick. In the final minute of cooking, add the chopped spinach and almond butter and stir to warm through and evenly distribute throughout the sauce.
- Serve and Enjoy! And now, for the best part – serve the curry sauce over rice, top with fresh coriander and a generous sprinkle of flaked almonds (optional), and enjoy!
- HOB: Reheat in a saucepan over a medium heat. Ensure the chicken is piping hot throughout before serving.
- OVEN: Place the curry in an ovenproof dish and bake at 350ºF/180ºC/gas mark 4 for 20-25 minutes until piping hot throughout.
- MICROWAVE: Place the curry in a microwave-safe dish and reheat until piping hot throughout. All microwaves vary.
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- Hoang, H. et al. (2016). The effect of oat β-glucan on LDL-cholesterol, non-HDL-cholesterol and apoB for CVD risk reduction: a systematic review and meta-analysis of randomised-controlled trials. British Journal of Nutrition. [online] Volume 116(8). p. 1369-1382. https://www.cambridge.org/core/journals
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