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Chicken & Spinach Curry

Chicken & Spinach Curry


  • 1 kg chicken thigh fillets, chopped into small chunks
  • 2 cups chopped spinach
  • 1 cup finely chopped tomato
  • 1 brown onion, finely chopped
  • 1 cinnamon stick
  • 6 cloves
  • 10 peppercorns
  • 2 dried chillies
  • 6 green cardamon pods
  • 1 tbsp ground coriander
  • 1 tbsp ground cumin
  • 1 tbsp garam masala
  • Salt
  • 250ml coconut milk
  • 1 cup coriander leaves
  • 3 tbsp natural yoghurt
  • 2 tbsp finely chopped ginger
  • 4 cloves garlic, crushed
  • 1 tsp turmeric


Marinate the chicken, yoghurt, ginger, garlic and turmeric together for a few hours or overnight. Place on a lined tray under a grill and cook until browned on both sides. Set aside. Heat a little oil in a large pan and add the cinnamon, dry chilli, cloves, crushed cardamom and peppercorns. Heat until it starts to colour. Add the onions and cook until soft. Add the tomatoes and then add the chicken with all the juices. Add the ground spices and season with salt. Stir well and add the coconut milk. Cook until the chicken is tender. Add the spinach, and allow to wilt, then add the fresh coriander and serve.          

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