Spinach Chicken Curry Recipe with step by step photos. Add some greens to your chicken and get Spinach Chicken and Potato Curry! This is made especially for my hubby who isn’t fond of greens. So if you have people fussy about eating greens and love chicken then this is the best dish to make. They eat greens you are happy and they get chicken to eat so everyone is happy at the end 😉
Spinach had iron, good for digestion, great for bones. In fact, we should eat spinach everyday if we could. There are many dishes you could make from spinach like spinach fritters, spinach vegetable, add them in pasta, pot pies, cheese pies, soups, juice, rice etc. Spinach rice is one of my favorite rice and the best part is my hubby also likes it obviously because he doesn’t know what’s in the rice.
I have tried some spinach recipes like Spinach Fritters, Corn Spinach Curry, Spinach Rice Indian Style, Mashed Potatoes Sandwich with Spinach and Palak Paneer Recipe.
Spinach Chicken and Potato Curry has a combo of 3 greens spinach, mint, and coriander leaves. Further have added fried chicken and potatoes to it. To make it more richer have added some sesame seed, groundnut, and coconut paste. It’s infused in Indian spices, with a hint of yogurt and loads of greens.
My best critic is my hubby and the fact he loved it says the recipe was a hit. I am looking forward to making more such dishes with greens my motto for today is go green 🙂 🙂 …what’s yours??? In Monsoon people tend to eat fewer greens as it consists lots of mud, worms etc. I don;t stop eating greens I wash them thoroughly in tap water then immerse them in salt water for 15 mins. Salt removes dirt and any dust particles Or worms and pesticides if any. So now that you know the secret please don’t stop eating greens.
To be honest I hate cutting lots of veggies. So I go for recipes which doesn’t require much effort to chop. Even this dish doesn’t require a lot of chopping so I am happy.
Learn How to make Spinach Chicken and Potato Curry ?
- Marinate chicken and potatoes separately with turmeric, red chili powder for 5 mins. Shallow fry them separately until crisp and golden brown from both sides. This recipe has 3 paste green paste, white paste, and red paste. For the green paste combine chopped spinach leaves, garlic, ginger, coriander leaves, chilies, mint leaves with little salt. Grind all into a processor with a little water to form a smooth puree. If your processor is small grind half greens first then the latter. It’s important to add salt to retains the green color. Keep the green puree aside.
2. For the white paste combine fresh grated coconut, roasted peanuts, sesame seeds into a processor. Add a little water and grind until a smooth paste is formed.
3. For the tomato puree chop tomatoes and grind until puree formed.
4. Take oil in a vessel place on high heat. Once the oil is hot reduce the fire. Add whole spice like black cardamom, green cardamom, cinnamon, caraway seed, bay leaf, cloves and peppercorn and sugar. Saute until they all crackle and leave aroma.
5. Add the green paste and red paste combines all nicely. Once it starts bubbling add the white paste. Combine all nicely.
6. Time to add garam masala powder, turmeric, roasted cumin seed powder, coriander seed powder and yogurt mixed with water. Lastly, add fried chicken, fried potato and salt for seasoning. Simmer until gravy thickens and starts bubbling. Taste and see if any alteration required.
7. Switch off the gas serve with steamed rice.
Spinach Chicken and Potato Curry recipe and printable details listed below:
- 1. 1 tbsp oil
- 2. ½ tbsp sugar
- 3. 750 gms boneless chicken + 1 tbsp red chili powder + 1 t/s turmeric + 1 tbsp oil for shallow frying (optional)
- 4. 1 potato sliced into thin rounds + 1 tbsp red chili powder + 1 t/s turmeric + 1 tbsp oil for shallow frying (optional)
- 5. 2 bunch of spinach leaves with stalks
- 6. 1 cup of coriander leaves
- 7. 10-12 mint leaves
- 8. 1.5 inch ginger
- 9. 6 to 7 garlic cloves
- 10. 3 green chilies
- 11. 16 roasted peanuts
- 12. 2 tbsp fresh grated coconut
- 13. 1.5 tbsp white sesame seed
- 14. 1 tomato
- 15. ½ onion
- 16. 1 tbsp caraway seeds
- 17. 2 cinnamon sticks
- 18. 3 to 4 green cardamom
- 19. 2 big brown / black cardamom
- 20. 4 to 5 cloves
- 21. 8 to 10 peppercorn
- 22. 1 bayleaf
- 23. 1 tbsp garam masala powder
- 24. 1 tbsp roasted cumin powder
- 25. 1 t/s coriander seed powder
- 26. ½ t/s turmeric
- 27. ½ cup yogurt mixed with little water
- 28. salt as per taste
- Marinate chicken and potatoes separately with turmeric, red chili powder for 5 mins. Shallow fry them separately until crisp and golden brown from both sides.
- This recipe has 3 pastes first is green paste then white paste and lastly red paste. For the green paste combine chopped spinach leaves, garlic, ginger, coriander leaves, chilies, mint leaves with little salt. Grind all into a processor with little water to form a smooth puree. If your processor is small grind half greens first then the latter. It's important to add salt to retains the green color.
- Keep the green puree aside.
- For the white paste combine fresh grated coconut, roasted peanuts, sesame seeds into a processor. Add little water and grind until smooth paste is formed.
- For the tomato puree chop tomatoes and grind until puree formed.
- Take oil in a vessel place on high heat. Once oil is hot reduce the fire. Add whole spice like black cardamom, green cardamom, cinnamon, caraway seed, bay leaf, cloves and peppercorn and sugar. Saute until they all crackle and leave aroma.
- Add the green paste and red paste, combine all nicely. Once it starts bubbling add the white paste. Mix all well.
- Its time to add garam masala powder, turmeric, roasted cumin seed powder, coriander seed powder and yogurt mixed with water.
- Lastly add fried chicken, fried potato and salt for seasoning. Simmer until gravy thickens and starts bubbling. Taste and see if any alteration required.
- Switch off the gas serve with steamed rice.
2. Vegetarians could add paneer, tofu instead of chicken.
3. Don't overcook the curry as the color will change from green to dark brown.
4. I have used fried chicken and potatoes you could use them directly in the curry. But fried chicken and potato gives out a nice flavor.
5. Spinach gives out moisture so the curry doesn't require extra water. Plus you also add yogurt mixed with water so it doesn't require water.
6. I have left the ginger skin as it was too thin skin. If you wish you could peel off the ginger skin.
surkhab says
Looks spicy and yummy…. I love green paste in curry… Will try someday sure
maria says
Thanks Surkhab 🙂