Chicken & spinach curry with a rice & lentils and a crunchy poppadom

Chicken and Spinach Curry with Poppadoms Recipe

35 Minutes
Serves: 2

A hot and spicy chicken and spinach curry with a spinach, tomato and onion sauce spiced with fresh scotch bonnet chilli, garlic, ginger and bay leaves, cardamon, cloves, cumin served with a rice & lentils and a crunchy poppadom.

Recipe Ingreds

Curry

  • 2 leaves bay leaf
  • black pepper (to taste)
  • 3 pod cardamom
  • 2 chicken breasts
  • 3 cloves
  • 1 tsp cumin seeds
  • 1 fresh scotch bonnet chilli
  • 8 sprig fresh coriander
  • 3 cm fresh ginger
  • 1 tsp garam masala
  • 5 cloves garlic
  • 1 tbsp olive oil
  • 1 onions
  • 2 poppadoms(uncooked)
  • salt (to taste)
  • 50 ml single cream
  • 200 grams frozen spinach
  • 2 tomatoes
  • 0.5 tsp turmeric

Rice

  • 50 grams red lentils(dried)
  • 100 grams basmati rice

Recipe with pictures Steps

Step 1

  • add some boiling water to the pan
  • add the rice and lentils
  • cook till soft
  • Drain the rice
  • set a side

Step 2

  • defrost the spinach
  • add to the food processor and blend

Step 3

  • heat the olive oil in the frying pan
  • remove the seeds from the cardamom
  • add the bay leaves, cloves, cardamom and cumin to the frying pan
  • cook till lightly browned
  • peel and chop the onion(s) finely
  • add to the frying pan

Step 4

  • wash and finely chop the chilli
  • add to the frying pan
  • peel and crush the garlic using the garlic crusher or chop finely
  • add to the frying pan
  • peel and grate the ginger
  • add to the frying pan

Step 5

  • cut the chickens into thin strips
  • Add the chicken to the frying pan and fry from 4 to 5 minutes until golden brown
  • wash and chop the tomatoes
  • add to the frying pan
  • add the turmeric

Step 6

  • add the spinach to the frying pan
  • cook for 15 mins to 20 mins
  • wash and finely chop the fresh coriander
  • add to the frying pan
  • add the garam masala to the frying pan
  • Add the cream
  • season with salt and pepper

Step 7

  • using the pastry brush, brush the poppadom with the remaining oil
  • puff up the poppadoms in the microwave for 30 secs

Step 8

  • return the rice and lentils to the heat
  • warm the rice
  • place one serving of rice onto a plate

step 9

  • place the curry on top of the rice
  • serve with a poppadom

Step 10

  • if cooking extra for the freezer store the extra curry and rice in a freezable container allow to cool and then place in freezer

Recipe Utensils

  • 1 chopping board
  • 1 food processor
  • 1 Garlic crusher
  • 1 grater
  • 1 large frying pan
  • 1 large knife
  • 1 large pan
  • 1 pastry brush
  • 1 sieve

How to make chicken and spinach curry

Place the rice and lentils in a pan to cook. To make the curry finely chop the spinach, lightly cook the dried whole spices in the oil, then add the chilli, garlic and ginger. Add the chicken strips to the spices cook till golden brown, then add the tomatoes and the ground spices, add the cream and fresh coriander cook till the sauce thickens slightly.  Serve the curry with the rice 

Why our chicken curry is the best

Chicken and spinach is a great combination, the star of this recipe is the delicious spicy mix of bay leaves, cardamon, cloves, cumin, turmeric and garam masala which makes this curry absolutely delicious.

Have spinach and chicken curry for dinner tonight

This hot and spicy homemade chicken curry is the perfect evening meal on a cold winters night, serve with rice and popadoms . In this meal recipe we serve the curry with a lentil and rice mix, but if your in a hurry serve wit h a simple pre cooked rice. This curry is ideal for freezing ans so cook double and pop some in the freezer for a busy work night.

Spicy chicken curry dinner party main course

This spicy curry is ideal for an Indian curry night with friends or an Indian dinner party serve with some our Indian stuffed mushrooms for a starter and why not try our Indian upside down cake for dessert

Other curry dishes

Thai Chicken Curry with Rice

Beef Bhuna with Naan

Cauliflower and Potato Curry served with Brown Rice

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