Chicken and Spinach Curry






Protein, Vitamin C. vitamin K Antioxidants Vitamin B3 and B6. Iron.Potassium.Magnesium.Phosphorus. Zinc.Folate.


  • 75 ml olive oil
  • 1 large onion, chopped 
  • 1 red pepper, chopped
  • 600g chicken pieces, or 1 chicken cut up.
  • 1 (400g) tin tomatoes
  • 1 teaspoon ground turmeric
  • 1 teaspoon chilli powder 
  • 3 teaspoon garam masala
  • 200g fresh spinach, washed and chopped or Kale 
  • For the ginger-garlic paste
  • 1 part fresh ginger, skin scraped off and chopped(2cm )
  • 2 garlic cloves, peeled and chopped


  • Blitz the ginger and garlic together unto a paste.(you can store this in a sealed clean jar)
  •  Heat 2 tablespoons of oil in a frying pan and brown the chicken pieces on both sides
  • Remove the chicken from the pan and set asides.
  •  Place the onions into the same pan and cook them until they are soft.
  • Add 1 tablespoons of the ginger- garlic paste and fry for 30 seconds
  • Add the turmeric, chilli, and garam masala. 
  • Secret is to add a little water.Stir for a minute or so and let the flavours get stronger.
  • Add the tin tomatoes and keep stirring to mix it all together.
  • Add the chicken pieces into the curry mixture.
  • Simmer for 20 minutes on a high heat and stir  the curry occasionally  just to check it is not burning or getting dry.
  • Once the chicken is cooked, add the spinach and bring to the boil again.
  • Serve hot with rice or couscous.