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Dina's chicken and spinach curry recipe

5 ratings

'This curry is a staple in my home during Ramadan. We make it on the thicker side so it can be enjoyed with rice or bread’ says Dina Macki, a food writer, recipe developer and presenter. See method

Serves 6
Takes 1 hr
369 calories / serving
Freezable
Gluten-free
Dairy-free

Ingredients

4 tbsp vegetable oil
1 large red onion, finely chopped
2 green bird’s-eye chillies, finely chopped for maximum heat, or halved for just a little (optional)
2 tbsp garlic and ginger paste
1 tsp ground turmeric
2 tbsp baharat seasoning
2 tbsp ground cumin
3 tbsp tomato purée
1kg pack bone-in chicken thighs or legs, skin removed
2 medium floury potatoes (such as Maris Piper), peeled and each cut into 4-6 pieces
2 x 400g tins chopped tomatoes
125g baby spinach
1 lemon, juiced
cooked white basmati rice, to serve (optional)
flatbreads or naan, to serve (optional)
fresh coriander, to garnish (optional)

If you don't have red onions, try using white, brown or spring onions

Each serving contains

Energy
1540kj
369kcal 18%
Fat
21g 30%
Saturates
4g 9%
Sugars
8g 9%
Salt
0.8g 13%

of the reference intake
Carbohydrate 18.1g Protein 24.3g Fibre 4.3g

Method

Heat the oil in a large, lidded saucepan over a medium heat. Fry the onion for 8 mins or until colouring, then add the chillies (if using), garlic and ginger paste and spices, and cook for 2 mins.
Stir in the tomato purée, chicken and potatoes, then add the chopped tomatoes, 100ml water and a pinch of salt. Stir well, then cover and simmer over a medium-low heat for 40 mins, or until the chicken and potatoes are cooked through. Ensure the steam hole is open on your saucepan lid or leave the lid resting slightly open to allow the steam to escape to prevent the curry boiling over.
Stir in the spinach and lemon juice; continue to cook for a further 5 mins. If using halved chillies, remove before serving the curry with rice, flatbreads or naan, as you prefer. Garnish with coriander, if you like.

See more Curry recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.