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

Ingredient Substitutions

• Instead of Ginger: ground ginger (1 tsp)
• Instead of Garlic: garlic paste (1 tbsp)
• Instead of Onion: shallots (200 g)
• Instead of Cardamom Pods: ground cardamom (1/4 tsp)
• Instead of Cinnamon Sticks: ground cinnamon (1/2 tsp)
• Instead of Bay Leaf: regular bay leaf
• Instead of Turmeric Powder: fresh turmeric (1 tsp grated)
• Instead of Kashmiri Chili Powder: regular chili powder (1 tsp)
• Instead of Neutral Cooking Oil: vegetable oil, canola oil
• Instead of Salt: sea salt, kosher salt
• Instead of Chicken Breast: boneless chicken thighs
• Instead of Button Mushrooms: cremini mushrooms, baby bella mushrooms
• Instead of Ghee: unsalted butter, vegetable oil
• Instead of Tomato Purée: tomato paste (1 tsp)
• Instead of Fresh Tomatoes: canned diced tomatoes (½ cup)
• Instead of Coconut Milk: lite coconut milk, heavy cream (for non‑vegan)
• Instead of Baby Spinach: fresh kale (chopped)
• Instead of Garam Masala (ground): store‑bought garam masala
• Instead of Kasuri Methi: fenugreek leaves (fresh, 1 tsp)
• Instead of Frozen Coriander: fresh cilantro (2 tbsp)
• Instead of Ground Curry Powder: store‑bought curry powder

Equipment Needed

• Knife
• Cutting Board
• Mixing Bowl
• Measuring Spoons
• Measuring Cups
• Large Pot or Deep Skillet
• Spatula or Wooden Spoon
• Lid
• Serving Bowl

Critical Steps — Do Not Skip

• Marinating the chicken for at least 30 minutes
• Caramelizing onions, ginger, and garlic with whole spices
• Toasting ground spices briefly to awaken flavors
• Simmering the tomato‑spice base until oil separates
• Adding coconut milk gently to avoid curdling
• Achieving a custard‑like consistency before serving

Chef Tips from the Video

• Use high‑quality ghee for a richer, nutty flavor.
• Toast the whole spices first; they release essential oils that define the curry’s aroma.
• Finish with a squeeze of fresh lemon juice for a bright contrast (optional).
• If you prefer a smoother sauce, blend half of the cooked tomatoes before adding the chicken.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Cool completely, then freeze in freezer‑safe bags for up to 1 month.

Room temperature: Not recommended; curry contains perishable ingredients.

Make-Ahead Tips

• Marinate the chicken overnight for deeper flavor.
• Pre‑dice ginger, garlic, and onions and store them in a sealed container in the fridge.
• The curry freezes well; reheat gently over low heat and add a splash of water if it thickens.

Frequently Asked Questions