Chicken and Spinach Masala

Chicken and Spinach Masala

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Serves 4

Preparation time – 15 minutes
Cooking time – 13 – 16 minutes

A very quick curry recipe with a wonderful fresh taste.


2 tbsps oil 1 onion, thinly sliced 2 garlic cloves, crushed 1 green chilli, deseeded and thinly sliced 1 tsp finely grated fresh root ginger 1 tsp ground coriander 1 tsp ground cumin 200 g/ 7 oz tin chopped tomatoes 750 g/ 1 ½ lb chicken thighs, skinned, boned and cut into bite-size chunks 200 ml/ 7 fl oz crème fraîche 300 g/ 10 oz spinach, roughly chopped 2 tbsps chopped fresh coriander Salt and pepper


  1. Heat the oil in a large heavy-based saucepan. Add the onion, garlic, chilli and ginger. Stir-fry for 2 -3 minutes and then add the ground coriander and cumin. Stir and cook for a further 1 minute.
  2. Pour in the tomatoes and cook gently for 3 minutes. Increase the heat and add the chicken. Cook, stirring until the outside of the chicken is sealed. Stir in the crème fraîche and spinach.
  3. Cover the pan and cook the chicken mixture gently for 6 – 8 minutes, stirring occasionally. Stir in the chopped coriander with seasoning to taste.
  4. Serve with boiled rice and naan bread.

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