Friday 29 November 2013

Chicken and Spinach Curry

Assalamu alaikum wa rahmatullahi wa barakatuhu!

This recipe is for Chicken and Spinach Curry. It is a very quick, easy and tasty dish, and can be served with rice or roti. This curry is one of the classic Pakistani dishes, and can be found on menu rotations in many Pakistani households.

A Simple List of Ingredients:

1. Vegetable Oil
2. Onions
3. Whole Chicken Pieces
4. Fresh Ginger
5. Fresh Garlic
6. Green Chillies
7. Tomatoes
8. Salt
9. Ground Cumin
10. Ground Coriander
11. Red Chilli Powder
12. Ground Turmeric
13. Fresh Spinach Leaves
14. Water

Bismillah, let's begin!

So, to make this curry, I heated a few tablespoons of vegetable oil in a large pan - as always!

To the hot oil, I added two onions which had been peeled and sliced.

Once the onions were soft and lightly golden brown ..

.. I added one whole chicken, cut into pieces.

I browned the chicken on a high heat until it was golden brown.

Once most of the chicken was browned, I added a 2 inch piece of fresh ginger, crushed and 5 garlic cloves, crushed.

Four chopped green chillies

And, one chopped tomato. I stir fried everything for a few minutes.

Then, I added one teaspoon of salt.

1/4 teaspoon of ground turmeric

One teaspoon of red chilli powder

One teaspoon of ground coriander and one teaspoon of ground cumin. I cooked all the spices for a few minutes.

Next, I took two bunches of spinach leaves which had been chopped and washed. You could also use the bagged spinach too or even frozen or tinned.

I added in the spinach ..

.. and stirred it in.

At this point, I poured in 1/2 cup of water

And, brought everything to the boil. Then covered the pan and simmered it on low for 30 minutes until the chicken was cooked through and the water had all dried out.

After simmering, my curry was ready to serve!

Serve with rice, roti or naan - whatever you're in the mood for really!


Chicken and Spinach Curry


·     Few tablespoons of Vegetable Oil
·     2 Onions, peeled and sliced
·     1 Whole Chicken, cut into pieces
·     2 inch piece Fresh Ginger, crushed
·     5 Garlic Cloves, crushed
·     4 Green Chillies, sliced
·     1 Tomato, chopped
·     1 teaspoon Ground Cumin
·     1 teaspoon Salt
·     1 teaspoon Red Chilli Powder
·     ¼ teaspoon Ground Turmeric
·     1 teaspoon Ground Coriander
·     2 bunches or bags Fresh Spinach Leaves, chopped
·     ½ cup Water


1.  Heat the oil in a saucepan. Add the onions and fry until soft and golden brown.

2.  Then, add the chicken pieces and cook until the chicken goes brown.

3. Next, add the crushed ginger and garlic, chillies and tomato. Fry for a few minutes.

4.  Then, add all the spices and salt. Cook for a minute or two.

5.  Throw in the chopped spinach and the water. Stir well, and bring to the boil. Cover and simmer for 30 minutes or until the chicken is cooked and most of the water has dried out.

6.  Serve immediately with roti or rice!

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