Chicken Mushroom curry with baby spinach

Ingredients

• 1.5 inches Ginger (peeled and cubed)
• 2 tablespoons Garlic (minced (about 6‑8 cloves))
• 300 g Onion (medium, diced)
• 8 pods Cardamom Pods (slightly crushed)
• 2 sticks Cinnamon Sticks (about 2 inches each)
• 2 leaves Bay Leaf (Bangladeshi taspa variety if available)
• 1 tsp Turmeric Powder (for marination)
• 1.5 tsp Kashmiri Chili Powder (heaped for marination)
• 2 tablespoons Neutral Cooking Oil (for marinating chicken)
• 2 tsp Salt (divided between marination and cooking)
• 500 g Chicken Breast (cut into bite‑size pieces)
• 200 g Button Mushrooms (large, halved or quartered)
• 4 tablespoons Ghee (high‑quality (Kanam) ghee)
• 1 tbsp Tomato Purée (store‑bought or homemade)
• 200 g Fresh Tomatoes (diced)
• 240 ml Water (for simmering)
• 400 ml Coconut Milk (full‑fat, canned)
• 260 g Baby Spinach (washed and trimmed)
• 0.5 tsp Garam Masala (ground) (for finishing fragrance)
• 1 tbsp Kasuri Methi (dried fenugreek leaves, crushed)
• 2 tbsp Frozen Coriander (organic, thawed)
• 2 tsp Ground Curry Powder (Dad's blend)
• 2 tsp Ground Coriander
• 1 tsp Ground Cumin Powder

Instructions

1. Dice Chicken

   Trim any fat from the chicken breasts and cut the meat into bite‑size cubes.

   Time: PT5M

2. Marinate Chicken

   In a mixing bowl combine the chicken cubes with 1 tsp turmeric, 1.5 tsp heaped Kashmiri chili powder, 2 tbsp neutral oil and 1 tsp salt. Mix well, cover, and refrigerate for 30 minutes.

   Time: PT35M

3. Prepare Aromatics

   Peel and cube 1.5 inches of ginger, mince 6‑8 garlic cloves (≈2 tbsp), and dice 300 g of onions.

   Time: PT10M

4. Sauté Whole Spices and Aromatics

   Heat 4 tbsp ghee in the large pot over medium‑high heat. Add 8 crushed cardamom pods, 2 cinnamon sticks, and 2 bay leaves. Stir for 30 seconds, then add the ginger, garlic, and onions. Sprinkle 1 tbsp salt and sauté, stirring occasionally, until the onions turn golden‑brown and the mixture is fragrant (about 10 minutes).

   Time: PT10M

5. Toast Ground Spices

   Add 1 tsp turmeric, 2 tsp curry powder, 2 tsp ground coriander, 1.5 tsp Kashmiri chili powder, and 1 tsp cumin powder to the pot. Stir continuously for about 1 minute until the spices become aromatic.

   Time: PT1M

6. Add Tomatoes and Simmer

   Stir in 1 tbsp tomato purée, the diced fresh tomatoes, and 240 ml water. Increase heat to high and let the mixture boil, then reduce to a gentle simmer for 5 minutes until the tomatoes break down and the oil begins to separate.

   Time: PT5M

7. Cook Chicken and Mushrooms

   Add the marinated chicken pieces and the halved button mushrooms to the pot. Stir to coat, cover with the lid, and cook on high for 10 minutes, stirring once halfway through.

   Time: PT10M

8. Incorporate Coconut Milk

   Pour in 400 ml full‑fat coconut milk, stir gently, and continue cooking on medium‑high for another 10 minutes until the chicken is cooked through and the sauce thickens slightly.

   Time: PT10M

9. Add Spinach

   Add 260 g baby spinach in batches, allowing each batch to wilt before adding the next. Cook for about 5 minutes until all the spinach is wilted and incorporated.

   Time: PT5M

10. Finish with Aromatics

    Stir in 0.5 tsp ground garam masala, 1 tbsp crushed kasuri methi, and 2 tbsp frozen coriander. Reduce heat to low and simmer gently for 5 minutes.

    Time: PT5M

11. Plate and Serve

    Turn off the heat, transfer the curry to a serving bowl, and serve hot with steamed basmati rice or naan.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

28 g

Carbohydrates

12 g

Fat

22 g

Fiber

3 g