Go to the Globe and Mail homepage

Jump to main navigationJump to main content

Chicken and spinach curry.
Chicken and spinach curry.

Chicken and spinach curry Add to ...

Follow us on Twitter: @GlobeFoodWine

  • Servings: 4


2 tablespoons canola oil

2 cups chopped onions

1 tablespoon Indian curry paste

1 tablespoon chopped garlic

1 tablespoon chopped ginger

1 pound (500 grams) ground chicken

1 cup chicken stock

3 tablespoons tomato paste

5 ounces (150 grams) fresh baby spinach (about 4 cups)

1/2 teaspoon garam masala

2 tablespoons chopped mint or coriander

Salt to taste


Heat oil in a skillet over medium heat. Add chopped onions and curry paste and sauté for 5 minutes or until softened and light brown in colour. Add garlic and ginger and sauté for 1 minute. Add chicken and sauté for 2 minutes or until it loses its rawness.

Add chicken stock, tomato paste and bring to a boil. Reduce heat and cook gently for 8 to 10 minutes or until the chicken is cooked through. Add baby spinach and cook for another 2 minutes, until it is wilted.

Sprinkle with garam masala and chopped mint or coriander. Season with salt to taste. Accompany with chapattis, naan or any other bread.

Next story




Most popular videos »

More from The Globe and Mail

Most popular