British Indian Restaurant Style Chicken & Spinach Curry
Sometimes, all one wants to eat is a “curry.” It doesn’t have to be an Indian authentic curry. Although, there are plenty of those on here. In fact, sometimes it is even better if you just use some ingredients you have in the refrigerator and in the pantry and see how it turns out. That was true of the classic Chicken Tikka Masala (made not, in fact, in India but in Glasgow in Scotland) and was true today of this Chicken and Spinach Curry.
British Indian Restaurant Style Chicken and Spinach Curry Recipe
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(Serves About 2-3)
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Ingredients​
For the Curry:
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4 x Chicken Thighs (Boneless, Skinless and Cut into 4 to 6 inch Cubes)
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1x 8 Ounce Spinach (Baby Spinach)
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1 White Onion (Diced)
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3 Cloves Garlic (Diced)
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1 Inch Fresh Ginger (Diced)
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4 Serrano Chilis (Diced)
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3 Kashmiri Chilis
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1 Black Mustard Seed
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1 Fenugreek Seed
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1 Cinnamon Stick
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1 x 14.5 Ounce Canned Diced Tomatoes
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1 x ½ Pint Chicken Stock
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3 Tablespoons Vegetable or Canola Oil (Don't use Olive Oil)
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Kosher Salt - To Taste
For the Curry Powder:*
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½ Teaspoon Ground Coriander
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½ Teaspoon Ground Cumin
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½ Teaspoon Hot Chili Powder
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½ Teaspoon Ginger Powder
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½ Teaspoon Cardamon Powder
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½ Teaspoon Ground Turmeric
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½ Teaspoon Ground White Pepper
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*If you do not want to make your own Curry Powder, please use 1 ½ Tablespoon of Madras Curry Powder. But the Curry Powder Recipe above is better.
Instructions​
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Warm up a large Dutch oven or saucepan to medium.
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Place in the oil.
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Add the whole spices (Kashmiri Chili, mustard seed, fenugreek seed and cinnamon stick). Cook for 2-3 minutes.
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Add the diced onion. Cook for 4-5 minutes.
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Add the diced garlic, the diced serrano and the diced ginger. Cook for 2-3 minutes.
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Add the Curry Powder Mix (or Madras Curry Powder) and salt, and stir it in with the onion, garlic, serrano and ginger mixture. Allow to cook for 2-3 minutes.
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Put in the cubed chicken and stir in with the mixture in the pan. Allow to cook for 5-6 minutes.
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Add the chicken stock and the diced tomatoes.
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Wait until the sauce is reduced to a thick liquid and when the chicken is cooked (around 15-20 minutes).
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Put in the spinach and allow to wilt down in the chicken sauce.
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Check for salt to your liking.
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To Serve:
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Optional: Garnish with roasted chicken skins.
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Optional: Serve with rice and/or naan (or some other Indian breads of your choice).