Member recipe

Chicken Curry

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(3 ratings)

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Cooking time

Prep: 15 minutes Cook: 40 minutes

Skill level



Serves 4

Easy and straight forward. This authentic Punjabi Chicken curry with Spinach will make your tastebuds dance.

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  • 3 tbsp vegetable oil
  • 2 medium onions, chopped
  • 600g Chicken thigh pieces
  • 2 inch piece Ginger, grated
  • 6 cloves Garlic, crushed
  • 4 fresh green chillies, chopped
  • 2 Fresh tomatoes, diced
  • 1 tsp Cumin powder
  • 1 tsp Salt, or more to taste
  • 1 tsp Chilli powder/flakes
  • 1/4 Turmeric powder
  • 1 tsp Coriander powder
  • Half a bag of fresh Spinach
  • 100 ml Water
  • Basmati rice
  • Fresh Coriander


  1. Heat oil in a medium/large pan then add chopped onion. Cook until soft.

  2. Add the chicken pieces to the pan and cook for 5 minutes.

  3. Now add the fresh Ginger and Garlic along with the fresh chillies and diced tomato. Stir and cook for 5 minutes.

  4. Now add the spices and the salt, stir well and cook for 2 minutes stirring constantly to avoid sticking.

  5. At this point add half the bag of fresh spinach and 100ml water. Stir well then bring to boil and simmer covered for 30 minutes or until the chicken is cooked. Garnish with fresh Coriander. Add more salt if you desire.

  6. Serve with Basmati rice. Tip: the curry tastes even better the next day after marinating. Enjoy.

Comments, questions and tips

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10th Sep, 2018
Too much garlic. It overpowers the dish.
22nd Sep, 2017
Very easy and very tasty. I added a bit of cream to make it a bit creamier but it was delicious and enjoyed by all the family
12th Oct, 2015
Made this for my in laws and it went down a treat. A new family favourite!
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