Easy & Quick Way TO Cook Spinach Chicken Curry

Ingredients

• 4 cloves Garlic (peeled)
• 2 inches Fresh Ginger (peeled and roughly chopped)
• 1 Green Chili (optional, seeded for less heat)
• 4 tablespoons Water (for blending paste)
• 4 Green Cardamom Pods (seeds removed)
• 4 Cloves
• 1 teaspoon Black Peppercorns (coarsely ground)
• 1 Dried Bay Leaf
• 1 Cinnamon Stick (small piece)
• 1 large Onion (thinly sliced)
• 1 teaspoon Salt (plus to taste)
• 1 teaspoon Kashmiri Red Chili Powder
• 1 teaspoon Paprika
• ½ teaspoon Turmeric Powder
• 1 teaspoon Ground Coriander
• ½ teaspoon Ground Cumin
• 500 grams Boneless Skinless Chicken Thighs (cut into bite‑size pieces)
• 2 Tomatoes (chopped)
• 1 teaspoon Sugar
• 1 cup Hot Water
• 2 tablespoons Sour Cream (optional; can use plain yogurt or cooking cream)
• 1 teaspoon Garam Masala Powder
• ¼ teaspoon Ground Nutmeg (pinch)
• 2 cups Fresh Spinach (washed and roughly chopped)
• 1 teaspoon Butter
• 3 Fresh Mint Leaves (torn)

Instructions

1. Make Ginger‑Garlic Paste

   Combine peeled garlic cloves, chopped ginger, optional green chili, and 4 Tbsp water in a blender. Blend until smooth.

   Time: PT5M

2. Grind Whole Spices

   Using a spice grinder or mortar, coarsely grind the cardamom seeds, cloves, and black peppercorns together.

   Time: PT2M

3. Sauté Aromatics

   Heat the skillet over medium‑high heat. Add a bay leaf and cinnamon stick, then the sliced onion with a pinch of salt. Cook, stirring occasionally, until the onion softens and the edges turn golden.

   Time: PT7M

4. Add Ground Spices and Paste

   Sprinkle the coarsely ground whole spices into the pan, then add the ginger‑garlic paste. Stir continuously for about 2 minutes until the raw aroma disappears.

   Time: PT2M

5. Introduce Powdered Spices

   Quickly add Kashmiri red chili powder, paprika, turmeric, ground coriander, and ground cumin. Stir for just 30 seconds; do not let the spices sit unattended.

   Time: PT30S

6. Cook Chicken

   Add the bite‑size chicken thigh pieces. Increase heat to high and stir‑fry for 3–4 minutes until the chicken is lightly browned but not fully cooked.

   Time: PT4M

7. Add Tomatoes and Simmer

   Stir in the chopped tomatoes and a pinch of sugar. Cook, stirring, until the tomatoes break down and become mushy (about 5 minutes). Then cover the pan, reduce to medium heat, and let simmer for 5 minutes.

   Time: PT10M

8. Add Hot Water

   Pour in 1 cup hot water, cover, and cook on medium‑low heat for another 5 minutes until the chicken is tender.

   Time: PT5M

9. Finish with Cream, Spices, and Spinach

   Stir in the sour cream (or yogurt/cream), garam masala, ground nutmeg, and the fresh spinach. Cover and cook on medium‑low heat for 5 minutes until the spinach wilts and the sauce is creamy.

   Time: PT5M

10. Final Flavor Boost

    Remove the bay leaf and cinnamon stick, then stir in 1 tsp butter and torn mint leaves. Let sit for 2 minutes, then serve hot with steamed rice, roti, or naan.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

12 g

Fat

20 g

Fiber

3 g

Ingredient Substitutions

• Instead of Fresh Ginger: ground ginger (use 1 tsp)
• Instead of Green Chili: red chili flakes (¼ tsp)
• Instead of Green Cardamom Pods: cardamom powder (¼ tsp)
• Instead of Cloves: allspice (¼ tsp)
• Instead of Black Peppercorns: ground black pepper (½ tsp)
• Instead of Dried Bay Leaf: none (omit if unavailable)
• Instead of Cinnamon Stick: ground cinnamon (¼ tsp)
• Instead of Onion: shallots (2 medium)
• Instead of Salt: sea salt
• Instead of Kashmiri Red Chili Powder: paprika (1 tsp) for color
• Instead of Paprika: Kashmiri chili powder
• Instead of Turmeric Powder: fresh turmeric (¼ inch, grated)
• Instead of Ground Coriander: coriander seeds (1 tsp, toasted and ground)
• Instead of Ground Cumin: cumin seeds (½ tsp, toasted and ground)
• Instead of Boneless Skinless Chicken Thighs: boneless chicken breast
• Instead of Tomatoes: canned diced tomatoes (½ cup)
• Instead of Sugar: honey (½ tsp)
• Instead of Sour Cream: plain yogurt (2 tbsp), heavy cream (2 tbsp)
• Instead of Garam Masala Powder: chai masala (½ tsp)
• Instead of Ground Nutmeg: mace (¼ tsp)
• Instead of Fresh Spinach: frozen spinach (1 cup, thawed and drained)
• Instead of Butter: ghee (1 tsp)
• Instead of Fresh Mint Leaves: cilantro (1 tbsp, chopped)

Equipment Needed

• Blender or Food Processor
• Spice Grinder or Mortar & Pestle
• Large Skillet or Heavy‑Bottomed Pot
• Chef's Knife
• Cutting Board
• Measuring Spoons
• Ladle or Wooden Spoon
• Serving Bowl (optional)

Critical Steps — Do Not Skip

• Grinding whole spices to a coarse texture
• Cooking onions until golden but not burnt
• Briefly toasting powdered spices to release aroma
• Stir‑frying chicken just until browned to keep it juicy
• Adding spinach at the end to preserve color and nutrients

Chef Tips from the Video

• Use boneless skinless thighs for juicier meat compared to breast.
• A pinch of sugar balances the acidity of tomatoes.
• Finishing with butter and mint adds a fresh, aromatic lift.

Troubleshooting

Storage

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

Freezer: Freeze in a freezer‑safe bag for up to 2 months; reheat gently.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the ginger‑garlic paste and store it in the fridge for up to 3 days.
• The curry flavor improves after a few hours; reheat gently before serving.

Frequently Asked Questions