Recipes With Chicken Curry And Spinach

This Quick Chicken and Spinach Curry (Chicken Saag) is a super simple dish to throw together on a busy weeknight. It takes just 20 minutes to make and only uses 6 ingredients!

You’ve got to love an easy chicken curry that’s so quick to make, it’s faster than ordering a takeaway! My Quick Chicken and Spinach Curry (AKA Chicken Saag) is one such curry. It take just 20 minutes from start to finish!

I’m mostly a cook from scratch kind of girl, but when time is tight I do like Patak’s Spice Pastes, which are really just blends of spices preserved in oil and not much else. They make putting together a quick midweek curry wonderfully easy peasy!

Chicken Curry Recipe

And, as a bonus, they keep in the fridge for ages… such a handy ingredient to have on standby when speed is of the essence.

This curry uses Patak’s Tikka Masala Spice Paste, which I find is a really good ‘all rounder’ spice paste and makes a delicious curry when time is of the essence.

This Quick Chicken and Spinach Curry is my take on a chicken saag. While I make no claims that this curry is in any way ‘authentic’, it is super tasty and speedy, and fairly healthy too – three of my most important criteria for a midweek meal.

Cardamom Chicken Curry Recipe

All you need to do is quickly fry off the onions and chicken pieces in the oil, add the spice paste and coconut milk and simmer until the chicken is cooked through. Then quickly stir the spinach in at the end until it’s just wilted… and serve!

Simply swap the chicken for a mix of chickpeas, potato and cauliflower. I make this chickpea/potato/cauliflower/spinach curry quite often and it is absolutely delicious!

My favourite thing to serve with this easy Chicken and Spinach Curry is plain basmati rice, but it is also delicious with brown rice, naans, chapattis or whatever you usually like to serve with curry!

Indian Chicken Curry With Chickpeas And Spinach

This creamy chicken curry goes best with aromatic white wines such as a medium-dry Riesling, a Viognier or a Pinot Gris/Grigio. A fruity rosé from somewhere like Spain or Chile would be another good option.

Yes, you can. And, in fact, it’s one of those recipes that tastes even better the next day. Put any leftovers into a plastic lidded container and place in the fridge where it will keep for up to 3 days.

To reheat, place the curry into a saucepan with a splash of water. Bring to the boil, then simmer until the chicken is piping hot all the way through.

Curry Chicken Breasts With Chickpeas And Spinach Recipe

Yes you can, although you may find the sauce splits slightly when you defrost and reheat it. It will still taste good, though!

To freeze, put the curry into a plastic lidded container and place into the freezer where it will keep for up to 1 month. Defrost overnight in the fridge and reheat as above.

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Chicken And Spinach Curry

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This is not a collaborative post and I was not compensated by Pataks in any way for writing it or mentioning their spice pastes. I am simply sharing my love of Patak’s Spice Pastes as I think they are a great way to make quick and tasty curries!This one-pot coconut Thai chicken curry is incredibly flavorful and easy to prepare thanks to delicious time-saving tip: not browning the chicken. After sautéing an onion and making a simple sauce with spices, curry pastes, tomatoes, and coconut milk, you add the chicken to the pot and transfer it to the oven. In just about an hour, it will be done! The sauce is plentiful, so making rice or some sort of flatbread essential.

When I was first learning to cook, browning meat prior to braising it, is what all of my favorite cookbooks taught. It’s also what I learned from the chef, Thien Ngo, I worked for at Fork. Before Thien braised anything — chicken, brisket, short ribs — he always began by browning the meat first.

Chicken & Chickpea Curry With Spinach

But browning, as far as I can tell, serves only one good purpose: to remove excess fat, thereby ensuring the sauce, in the end, won’t taste unpleasantly fatty. For a braise, browning is not a step that produces crispy skin. And while it creates an appealing color and, in turn, flavor, these two outcomes can be achieved without actually going through the tedious process of browning.

Two years ago I made Diana Henry’s Moroccan Chicken and Rice with Harissa and Dates, a recipe that calls for essentially chucking everything into a pan at once and throwing it in the oven. There’s no preliminary browning, and it works: the end product being crispy skin and fall-off-the-bone meat.

I’ve stopped browning chicken ever since, and I’ve been revisiting my favorite braises in the meantime, giving them the chuck-in-the-oven treatment. This one-pan chicken with sherry vinegar sauce is a favorite, and here’s another one: one-pan Thai chicken curry with spinach.

Palak Chicken Curry

After an hour in the oven, the chicken skins are browned, and the meat has absorbed all the flavors of the sauce. The sauce is plentiful, making rice or some sort of flatbread essential.

As noted above, browning meat does remove excess fat. If, prior to cooking, you notice your chicken thighs or drumsticks are particularly fatty, trim the excess fat/overhanging skin. This step usually is enough to ensure the final sauce doesn’t taste too fatty, but if, in the end, you still find the sauce tasting too rich, you can skim excess fat, which will pool to the surface.

I learned to make this chicken curry while working at Fork in Philadelphia many years ago, now. The chef, Thien Ngo, prepared it somewhat differently — he browned the meat first in one pot; browned a ton of vegetables (carrots, parsnips, onions) in another pan; additionally, he deep-fried potatoes; and he cooked everything stove top.

Diced Chicken Breast And Spinach Curry Recipe

I’ve converted this to a one-pan number, and in place of the carrots, parsnips, and potatoes, I stir in a heap of spinach at the end.This post is brought to you by Spice Islands® Trading Company. I received compensation to write this post but all opinions expressed are my own. The end.

Have you ever tried to make chicken curry before? If you are like me and love to cook with spices this recipe is going to blow you away. The intense flavor was out of this world and all thanks to the fact that I used Spice Islands® spices.

Last week I had the pleasure to attend the New York City Wine and Food Festival for a dinner hosted by Spice Islands® Trading Company. Chefs Pierre Thiam and Carla Hall were the chefs in charge that got to prepare a delicious meal for 60 people. I knew I was in for a treat but when the food started coming out, oh boy, it was just plain sensational. Like nothing I have ever tasted before!

Kitchen Simmer: Chickpea And Chicken Curry With Spinach

Here you can see a picture of both the groundnut soup (left) and the stuffed grouper (right). I really don’t know what my favorite recipe was for the evening. It was really hard to pick. Every single dish was very unique in flavor and texture so picking would have been extremely hard.

Both chefs were also very nice. I got to chat with both. Pierre, originally from Senegal, prepared the stuffed grouper, which is a National dish from Senegal that was delicious.

Carla Hall was also very nice. Originally from Nashville, TN she actually made the groundnut soup and sweet potato mousse. So unique and impressive!

Chicken In Spinach And Green Pea Curry

The dining room was set up beautifully and I loved the rustic feel of it. A perfect set up for an exceptional dining experience.

Spice Islands Trading Company has a large array of spices. For my recipe I was able to use a combination of curry, ginger and turmeric powder.

I have been cooking different types of cuisines and have used a fair share of different brands, never to experience the flavor intensity of Spice Islands spices. The quality of their spices takes my cooking to the next level. It is no surprise since they really take seriously where their ingredients come from.

Easy Chicken Curry With Spinach And Tomatoes

It is no surprise why my family and I enjoyed this chicken curry so much! Not only the flavor was superb but it was very easy to make. From start to finish this chicken curry recipe is done in a matter of 20 minutes. Perfect for a quick, healthy dinner meal. If you are not a fan of chicken you can also use firm fish, Mahi Mahi will work or just use extra-firm tofu for a vegetarian version.

In a rice cooker add the rice ingredients, except the peas. Set up your machine and let the rice cook. Alternatively, you can cook the rice on a stove top.

While the rice cooks, in a large cast iron skillet, or any skillet of your choice,

Chicken, Tomato And Spinach Curry Recipe