Description
A rich and creamy curry made with tender chicken, fresh spinach, and a blend of fragrant spices. Served with garlic naan and fluffy rice, this dish is a comforting and flavorful weeknight meal.
Ingredients
Scale
- For the Curry:
- 1 tablespoon vegetable oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon turmeric
- 1 teaspoon garam masala
- 1/2 teaspoon cayenne pepper (optional)
- 1 (14 oz) can crushed tomatoes
- 1 cup chicken broth
- 1 cup heavy cream
- 1 1/2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 3 cups fresh spinach, roughly chopped
- Salt and pepper to taste
- For Serving:
- Cooked basmati rice
- Garlic naan bread, warmed
Instructions
- 1. In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the onion and cook until softened, about 5 minutes.
- 2. Add the garlic and ginger, and cook for 1 minute until fragrant.
- 3. Stir in the cumin, coriander, turmeric, garam masala, and cayenne (if using). Cook for 30 seconds, stirring constantly.
- 4. Pour in the crushed tomatoes and chicken broth. Bring to a simmer and cook for 10 minutes, allowing the flavors to meld.
- 5. Add the chicken pieces to the sauce. Cover and simmer for 15-20 minutes, until the chicken is cooked through.
- 6. Stir in the heavy cream and fresh spinach. Cook for 2-3 minutes, until the spinach wilts.
- 7. Season with salt and pepper to taste.
- 8. Serve the curry over fluffy basmati rice with warm garlic naan on the side.
Notes
For a lighter version, substitute heavy cream with coconut milk. The curry can be made ahead and refrigerated for up to 3 days. Adjust cayenne to your preferred spice level.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Method: Main
- Cuisine: Indian-inspired
Nutrition
- Calories: 550
- Sugar: 5g
- Fat: 30g
- Carbohydrates: 45g
- Protein: 35g