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Chicken and Spinach Curry

Quick, simple and spicy!


  • 1/4 tsp cumin seeds
  • 1 tsp ginger
  • 1 tsp coriander
  • 1 tsp of fennel
  • 1/4 tsp cumin
  • 1 tsp of chili
  • 1/2 tsp garam masala
  • 500g spinach
  • 3 tbsp of oil
  • 500g chicken cubes
  • 3 tbsp of tomato purée
  • 1 tsp arrowroot (optional)
  • Salt


Wash spinach and drain until the water is gone.

Heat 1 tablespoon of the oil in a saucepan over a medium heat. Add spinach leaves with 1/2 teaspoon of salt and cook for 3-4 minutes, breaking down with the back of the wooden spoon into a pulp. Leave to one side.

Heat the remaining oil in your saucepan over a medium heat and add whole spices until they sizzle. Then add the chicken and salt before you cover and cook for 5-8 minutes.

Add your ground spices and stir, then add tomato purée and fry for a few minutes before adding 300ml of water (I thickened the water with 1 teaspoon of arrowroot).

Cover and cook for 30 minutes, then add spinach and continue to cook for 40-50 minutes on a low simmering heat.

Recipe by Mummy Be Beautiful