Chicken curry – spinach or creamy

As a vegie, I’m not keen on cooking meat and even though the hubby is a confirmed meateater (what Scot isn’t), he is often happy eating a vegie dinner. However, when in Dundee, I like to treat him and his brother in law to a Chicken curry. I’ve been using the same ingredients as the base of dhal and so far this week, they have tried chicken with spinach and a creamy chicken curry. The base is the same the only difference is the addition of either cream or spinach.


  • 2 tbs groundnut oil
  • 25g butter (omit if you are dieting!)
  • 1 tsp cumin seeds
  • 2 large sticks of cinnamon
  • 3 large onions blitzed in a chopper to make them tiny (the bro in law doesn’t like large pieces of onion. If you are ok with them, then just chop finely)
  • 6 cloves garlic and 2 inches of ginger made into a paste in a blender (blitz them with a teaspoon of water to help)
  • 6 green cardomoms
  • 6 cloves
  • 8 peppercorns
  • 2 fresh green chilies chopped lenghtways
  • 1/2 tsp chili powder
  • 3/4 tsp turmeric
  • 1 tsp salt
  • 1/2 tsp cumin coriander powder
  • 1/2 tsp smoked paprika
  • 250g canned chopped tomatoes (or 200g fresh chopped finely)
  • 3 tbs tomato puree
  • 500g skinless boneless chicken breast filets cut into 2 inch cubes
  • 1/4 pint vegetable stock
  • 4 tbs single cream or 200g fresh baby spinach (washed thoroughly)
  • Coriander to garnish


  • In a large heavy based sauce pan, heat oil and butter over medium flame and add cumin seeds and cinnamon
  • When seeds start to sizzle, add the onions and cook until they begin to brown¬† (if you blitz them, this takes about 10 mins)
  • Add the garlic/ginger paste, cloves and peppercorns – cook for a few minutes
  • Add the spices and chillies and stir for a minute
  • Add the tomatoes and tomato puree and stir to combine
  • Taste this sauce to see if you need to adjust the spices.
  • Stir in the chicken pieces until they are well coated. If you are using it, stir in the spinach and cook until the spinach wilts slightly
  • Add stock to just cover the chicken (with spinach, you need a little less) and cook for about 25 minutes, stirring occassionally to preven sticking,¬† until chicken is done. If you can, cook this in the oven at 200 degrees
  • Once the chicken is cooked, turn off the heat and stir in the cream if using
  • Garnish with coriander and serve with naans or basmati rice.

Hubby prefers the spinach version, his brother in law liked the creamy one. If you have any feedback or improvements, I’d be grateful to hear them.