Mouthwatering Chicken and Spinach Curry

Getting a flavorful, homemade curry on the table during busy weeknights might seem like an impossible task. Between juggling work deadlines, family schedules, and the general chaos of everyday life, it’s tempting to just order takeout or settle for something basic and boring.

But here’s the good news: this chicken and spinach curry is actually doable on a weeknight. It comes together in one pot, uses spices you probably already have in your pantry, and tastes like you spent hours simmering it on the stove. Plus, it’s packed with protein and greens, so you can feel good about serving it to your family without any guilt.

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What Kind of Spinach Should I Use?

Baby spinach is probably your easiest option here since it comes pre-washed and doesn’t need any trimming, plus it wilts down nicely into the curry. Regular spinach works just as well though – you’ll just need to remove any thick stems and give it a good wash before using it. Fresh spinach is always going to give you the best flavor and texture, but if you’re in a pinch, you can use frozen spinach that’s been thawed and squeezed dry (you’ll need about 10 ounces frozen to equal the 8 ounces fresh). Just keep in mind that frozen spinach is already cooked, so you’ll want to add it near the end of cooking so it doesn’t get mushy.

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Options for Substitutions

This curry is pretty forgiving when it comes to swapping ingredients:

• Chicken breast: Chicken thighs work great here and actually stay more tender during cooking. You can also use boneless turkey breast or even firm tofu for a vegetarian version – just add the tofu in the last 10 minutes of cooking.
• Baby spinach: Regular spinach works fine, just remove the tough stems first. You can also use kale (chopped small and cooked a bit longer) or frozen spinach (thaw and squeeze out excess water before adding).
• Greek yogurt: Regular plain yogurt is totally fine, though the sauce might be slightly thinner. If you’re dairy-free, try coconut cream instead – it’ll give the curry a different but still tasty flavor.
• Fresh ginger: In a pinch, use 2 teaspoons of ground ginger, though fresh really does make a difference in this recipe.
• Garam masala: If you don’t have garam masala, you can make a quick substitute by mixing equal parts cumin, coriander, and a pinch of cinnamon and cloves.
• Indian chili powder: Regular cayenne pepper works perfectly here. Start with less if you’re sensitive to heat – you can always add more at the end.

Watch Out for These Mistakes While Cooking

The biggest mistake when making chicken curry is adding the yogurt while the pan is too hot, which causes it to curdle and separate – always remove the pan from heat or turn it to low before stirring in the yogurt for a smooth, creamy finish. Another common error is cutting your chicken pieces unevenly, which leads to some pieces being overcooked and dry while others are undercooked, so aim for uniform 1-inch cubes. Don’t rush the onion, garlic, and ginger step at the beginning – giving them the full 4-5 minutes to cook properly builds the flavor base for your entire curry. Finally, resist the urge to skip toasting the spices for those 30 seconds, as this quick step wakes up the flavors and makes a noticeable difference in the final dish.

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What to Serve With Chicken and Spinach Curry?

This curry is begging to be served over a big bowl of fluffy basmati rice or with warm naan bread for scooping up all that flavorful sauce. I love making a quick cucumber raita on the side by mixing plain yogurt with diced cucumber, a pinch of salt, and some fresh mint – it’s cooling and balances out the warm spices perfectly. If you want to bulk up the meal, add some roasted cauliflower or chickpeas on the side, or even stir them right into the curry. For a complete spread, throw together a simple tomato and onion salad with a squeeze of lemon juice.

Storage Instructions

Store: This curry actually tastes even better the next day after all the flavors have had time to meld together. Keep it in an airtight container in the fridge for up to 4 days. I like to make a big batch on Sunday and enjoy it throughout the week with rice or naan.

Freeze: You can freeze this curry for up to 3 months in a freezer-safe container. Just know that the spinach might lose a bit of its texture after freezing, but the flavor will still be great. Let it thaw in the fridge overnight before reheating.

Reheat: Warm it up gently on the stovetop over medium-low heat, stirring occasionally until heated through. You can also microwave it, but I’d add a splash of water or broth to keep it from drying out. If it seems too thick after storing, just stir in a little water to get it back to the right consistency.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 750-850
• Protein: 55-65 g
• Fat: 32-38 g
• Carbohydrates: 35-45 g

Ingredients

For the spinach base:

• 1 tbsp oil (I prefer Pompeian Grapeseed oil for its high smoke point)
• 1 onion (finely diced into 1/4-inch pieces)
• 3 garlic cloves
• 2.5 tbsp ginger (freshly grated for better aroma)
• 1.5 tsp salt
• 1.5 tsp coriander
• 1.5 tsp garam masala
• 1 tsp turmeric
• 1.5 tsp cumin
• 1/2 tsp cardamom
• 1/4 tsp chili powder
• 1 tbsp tomato paste (I use Hunt’s for a rich color and depth)
• 1/2 cup water
• 8 oz spinach
• 1 tsp lemon juice

For the chicken:

• 1 tbsp oil
• 1 lb chicken (cut into 1-inch bite-sized chunks)
• 1/3 cup yogurt (I recommend Fage Greek yogurt for a creamy finish)

Step 1: Bloom the Spices and Build the Aromatics Base

• 1 tbsp oil
• 1 onion, finely diced
• 3 garlic cloves, minced
• 2.5 tbsp ginger, freshly grated
• 1.5 tsp coriander
• 1.5 tsp garam masala
• 1 tsp turmeric
• 1.5 tsp cumin
• 1/2 tsp cardamom
• 1/4 tsp chili powder

Heat 1 tablespoon of oil in a large pan over medium heat.

Once shimmering, add the diced onion and cook for 4-5 minutes, stirring occasionally, until the onion is soft and translucent.

Mince the garlic cloves and grate the ginger, then add both to the pan and cook for another 30 seconds until fragrant.

This blooming of aromatics creates the flavor foundation for the entire curry.

Add the coriander, garam masala, turmeric, cumin, cardamom, and chili powder, stirring constantly for 30 seconds to toast the spices and release their essential oils—this step is crucial for depth of flavor.

Step 2: Build the Sauce with Tomato and Water

• 1 tbsp tomato paste
• 1/2 cup water
• 1.5 tsp salt

Stir in the tomato paste and cook for about 1 minute, stirring constantly to incorporate it fully into the spice mixture.

This caramelization deepens the sauce’s richness.

Pour in the water and stir well to create a smooth, fragrant curry base.

The water will help distribute the spices evenly and prevent any burning on the bottom of the pan.

Step 3: Wilt the Spinach and Create the Puree

• 8 oz spinach

Add the spinach to the pan, stirring gently to combine it with the curry base.

Cover the pan and cook for 3-5 minutes until the spinach is completely wilted.

Remove from heat and let cool slightly, then transfer the mixture to a blender.

Pulse until the texture is chunky rather than completely smooth—I prefer leaving some texture in the spinach for a more rustic, authentic feel.

Transfer the blended spinach mixture back to the pan and set aside.

Step 4: Cook the Chicken Until Golden

• 1 tbsp oil
• 1 lb chicken, cut into 1-inch bite-sized chunks

While the spinach cooks in Step 3, heat the second tablespoon of oil in a separate pan over medium-high heat.

Add the chicken pieces and cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through and lightly golden on the edges.

The chicken should reach an internal temperature of 165°F.

You can cook the chicken while the spinach wilts to save time.

Step 5: Combine Chicken with the Spinach Curry

• cooked chicken from Step 4
• spinach curry mixture from Step 3

Add the cooked chicken from Step 4 to the spinach mixture in the pan over medium heat.

Stir well to combine, and cook together for 2-3 minutes so the flavors meld and the chicken absorbs the curry sauce.

Step 6: Finish with Yogurt and Lemon

• 1/3 cup yogurt
• 1 tsp lemon juice

Remove the pan from heat and stir in the yogurt until fully incorporated—I recommend using Greek yogurt like Fage for a creamier, tangier finish that won’t break or curdle.

Add the lemon juice and taste for seasoning, adjusting salt or spices as needed.

The yogurt adds richness and a cooling contrast to the warm spices, while the lemon brightens the overall dish.

Serve warm with rice or naan.

Mouthwatering Chicken and Spinach Curry

Delicious Mouthwatering Chicken and Spinach Curry recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 4 servings

Calories 800 kcal

Ingredients

  

For the spinach base:

• 1 tbsp oil (I prefer Pompeian Grapeseed oil for its high smoke point)
• 1 onion (finely diced into 1/4-inch pieces)
• 3 garlic cloves
• 2.5 tbsp ginger (freshly grated for better aroma)
• 1.5 tsp salt
• 1.5 tsp coriander
• 1.5 tsp garam masala
• 1 tsp turmeric
• 1.5 tsp cumin
• 1/2 tsp cardamom
• 1/4 tsp chili powder
• 1 tbsp tomato paste (I use Hunt's for a rich color and depth)
• 1/2 cup water
• 8 oz spinach
• 1 tsp lemon juice

For the chicken:

• 1 tbsp oil
• 1 lb chicken (cut into 1-inch bite-sized chunks)
• 1/3 cup yogurt (I recommend Fage Greek yogurt for a creamy finish)

Instructions

 

• Heat 1 tablespoon of oil in a large pan over medium heat. Once shimmering, add the diced onion and cook for 4-5 minutes, stirring occasionally, until the onion is soft and translucent. Mince the garlic cloves and grate the ginger, then add both to the pan and cook for another 30 seconds until fragrant. This blooming of aromatics creates the flavor foundation for the entire curry. Add the coriander, garam masala, turmeric, cumin, cardamom, and chili powder, stirring constantly for 30 seconds to toast the spices and release their essential oils—this step is crucial for depth of flavor.
• Stir in the tomato paste and cook for about 1 minute, stirring constantly to incorporate it fully into the spice mixture. This caramelization deepens the sauce's richness. Pour in the water and stir well to create a smooth, fragrant curry base. The water will help distribute the spices evenly and prevent any burning on the bottom of the pan.
• Add the spinach to the pan, stirring gently to combine it with the curry base. Cover the pan and cook for 3-5 minutes until the spinach is completely wilted. Remove from heat and let cool slightly, then transfer the mixture to a blender. Pulse until the texture is chunky rather than completely smooth—I prefer leaving some texture in the spinach for a more rustic, authentic feel. Transfer the blended spinach mixture back to the pan and set aside.
• While the spinach cooks in Step 3, heat the second tablespoon of oil in a separate pan over medium-high heat. Add the chicken pieces and cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through and lightly golden on the edges. The chicken should reach an internal temperature of 165°F. You can cook the chicken while the spinach wilts to save time.
• Add the cooked chicken from Step 4 to the spinach mixture in the pan over medium heat. Stir well to combine, and cook together for 2-3 minutes so the flavors meld and the chicken absorbs the curry sauce.
• Remove the pan from heat and stir in the yogurt until fully incorporated—I recommend using Greek yogurt like Fage for a creamier, tangier finish that won't break or curdle. Add the lemon juice and taste for seasoning, adjusting salt or spices as needed. The yogurt adds richness and a cooling contrast to the warm spices, while the lemon brightens the overall dish. Serve warm with rice or naan.