Chicken and Spinach Curry

  • Prep: 8 Minutes
  • Cook: 35 Minutes
  • Serves: 4

Curries are awesome! They taste amazing, are packed with anti inflammatory spices and are a great way to get a healthy dose of vegetables. We often use chicken thighs for curry as they are more flavoursome and often cheaper than chicken breast meat.

Calories 454
Carbs 16g
Fat 32g
Protein 28g
Free From


  • 300g spinach
  • 2 tsp garam masala
  • 1 tsp Himalayan salt
  • 2 onion roughly chopped
  • 3 tomatoes quartered 
  • 3cm piece of ginger peeled and roughly chopped
  • 5 garlic cloves peeled and roughly chopped
  • 1/2-1 green chilli deseeded and chopped
  • 2 tbsp coconut oil
  • 600g skinless and boneless chicken thighs cut into cubes or strips
  • 100ml double cream (optional or use coconut milk)


  1. Steam your spinach for about 2 mins until wilted. Strain off the excess water, reserve the cooking water before adding the spinach and about 100ml of the cooking water into a blender or food processor and blend until smooth. Place in a bowl and put to one side.
  2. Add the garam masala, onion, salt, tomatoes, ginger, garlic, chilli and a little water to the same food processor and blend until smooth.
  3. Heat the coconut oil in a pan on a medium heat and add the mixture you just made, stir it through and simmer for about 15 mins stirring occasionally.
  4. Add the chicken, spinach and cream, stir through thoroughly before cooking for another 15 mins until the chicken is cooked through, stir occasionally.
  5. Serve with some cauliflower rice or white rice, top with some fresh coriander, a drizzle more cream and enjoy.