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Spinach Chicken curry
Prep Time
15 mins
Cook Time
30 mins
 
Ingredients
  • 2.2 pounds 1kg chicken, cut into small pieces
  • 3 tablespoons oil
  • 2 tablespoons butter
  • 1 cup tomato puree 3 medium sized tomatoes
  • 1 tablespoon ginger garlic paste
  • 2 tablespoons honey
  • 1/2 cup heavy cream or plain yogurt
  • GREEN CHUTNEY:
  • 2 handful spinach
  • 1 bunch coriander leaves
  • 1/2 bunch mint Optional
  • 2 green chillies
  • SPICES:
  • 2 Bay leaves
  • 1 and 1/2 teaspoon garam masala
  • 1/2 teaspoon turmeric powder
  • 2 teaspoon red chilly powder / Paprika
  • 2 teaspoons coriander powder
  • 1 teaspoon cumin powder
  • 3 teaspoons salt or to taste
Instructions
  1. Wash and pat dry the chicken pieces. Take all the spices in a bowl and keep aside. For Green chutney: Grind spinach + coriander leaves + mint + green chillies in a food processor with very little water. (I used 1/2 cup of water for grinding).
  2. Heat oil and butter in a pan (non-stick preferred) on medium high heat. Add bay leaves and tomato puree and stir. Once the oil oozes, add spices and sauté for 2 minutes. Now add the green chutney and keep stirring in between till the gravy thickens and oil can be seen on top.
  3. Add the chicken pieces, coat it with the gravy and let in cook on medium high heat for 15-20 minutes. Keep stirring every 5 minutes or so.
  4. Taste and adjust the salt if needed. Add honey and heavy cream and let the mixture simmer for additional 5 minutes.
Recipe Notes

Honey will not make the curry sweet. It will only balance the sourness of tomatoes.

Using a non-stick pan will make the cooking process lot more easy.

The gravy should be thick and not watery.

I used a whole cut chicken. But breast meat or thighs can be used as well.