Chicken Spinach Curry


  • 1 Yellow pepper (chopped
  • 2 Red chilli pepper (chopped)
  • 1 Onion (Finely diced)
  • 4 Cloves Garlic
  • 20 g Ginger
  • 200 g Spinach
  • 2 Breasts Chicken Breasts (chopped into 3cm chunks)
  • 227 Ml Chopped Tomatoes (Tin)
  • 3 Tsp Olive Oil
  • 2 Tsp Ground Cumin
  • 1 Tsp Ground Coriander
  • 1 Tsp Paprika
  • 2 Tsp Cayenne Pepper
  • 1 small bunch Fresh coriander (optional)


  1. Wilt the spinach, then finely chop, setting aside
  2. with either a Pestle & mortar or blender, combine the ginger, garlic and a 1 tsp of oil into a paste, set aside
  3. In a sauce pan, add the remaining oil and fry off the garlic ginger paste for 3 minutes, then add the onions, cooking on a medium heat until translucent
  4. Add the spices with 100ml water and cook for a further 3 minutes
  5. Carefully place the chicken pieces over the onion-spice mixture, closing the lid and cooking on a low heat for 10 minutes
  6. Sprinkle the chopped pepper and chilli pepper over the chicken and cover with the chopped tomatoes, and wilted spinach and a generous pinch of salt
  7. Cook for 20 minutes on a low heat, stirring occasionally
  8. serve on a bed of rice, liberally sprinkle with coarsely chopped fresh coriander.



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Ali Rankine

Ali Rankine


Technical Architect at AllSaints. Often seen playing with software.