Chicken and spinach curry

chicken curryI adore curries. When travelling through Asia I’ve never tired of sitting down to a palak paneer, green Thai, or Khmer curry.

While I can’t promise anything as good as those experiences, this simple chicken curry is one of my staples. It’s looks (and tastes) pretty impressive plus it’s full of full of antioxidant rich spices, which have anti-inflammatory benefits.

If you’ve not tried making your own sauce before, it’s worth the effort. The full fat yoghurt keeps it beautifully creamy, without being too rich.


  • 500g / 1lb skinless chicken thighs – you can use breast meat but the thighs have more flavour
  • 1 tbsp / 15ml coconut oil
  • spice mix – 1.5 tsp turmeric, 1 tsp ground coriander, 1 tsp cumin, 0.5-1 tsp mild chill powder,
  • one onion, finely diced
  • chunk of ginger
  • 2 cloves of garlic
  • 6 fresh tomatoes
  • good squeeze of tomato paste
  • half a bag of fresh spinach (about 150g / 5oz)
  • 200g / 6oz Greek strained yoghurt (the original Total Greek yoghurt works brilliantly)


1. Cut the chicken thighs into pieces and pop into a bowl. Tip in the spices, add a good grind of black pepper, a pinch of salt and toss the chicken until its coated. Set to one side.

2. Roughly (very roughly) dice the tomatoes, garlic and ginger in quarter and throw into a blender. Pulse / blitz lightly until you have a ‘sauce’ – around 5-10 seconds of pressing the pulse switch should do it.

3. Heat the oil in a large frying pan. Add the onion to the pan and fry for 3-4 minutes until golden and softened.

4. Tip in the chicken pieces and turn up the heat to seal the chicken on all sides – you’ll start to get a nice aroma as the spices heat up

5. Once the chicken is sealed on all sides, tip in your tomato mix and bring to a simmer then reduce the heat. Stir in the tomato paste.

6. Cook for around 20 minutes then add the spinach to the top of the pan and let it wilt down. You can wander off for a few minutes, then come back and stir it in once it has performed it’s shrinking act.

7. Take the curry off the heat and let it cool slightly for a couple of minutes before stirring in the yoghurt. You can return to a gentle heat if needed, but avoid turning up the flame as the yoghurt may split. Serve over red rice or a mix of rice and lentils.