Pic of Lemony chicken and spinach curry

Lemony chicken and spinach curry

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Meat mains

Lemony chicken and spinach curry

Main Serves 4 50 min
Tender diced chicken and earthy spinach infused with warm spices. Quick enough for midweek, serve this with basmati rice or naan bread, a dollop of plain yoghurt and mango chutney if you have it. The spinach can be replaced by chard, kale or spring or winter greens – just increase the cooking time a little.


  • oil for frying, e.g. sunflower
  • 800g chicken leg, thigh or breast, diced
  • 2 onions, sliced
  • 3 garlic cloves, finely chopped
  • 4-5cm fresh ginger, peeled and finely chopped
  • 2 chillies, finely chopped
  • 1 tsp turmeric
  • 1 tsp each cumin and coriander seeds, lightly toasted and ground
  • 10 cardamom pods
  • juice of 2 lemons
  • 400ml veg or chicken stock
  • 200g spinach, tough stalks removed and leaves roughly chopped if large
  • large handful fresh coriander, chopped
  • salt and pepper
Image of Lemony chicken and spinach curry


Prep time: 10 min
Cooking time: 40 min
  • Step 1

    Heat 4 tablespoons of oil in a large, heavy-based pan. Add the chicken pieces and fry on a high heat, turning once, until golden brown (don't overcrowd the pan, cook in batches if you need to). Remove to a plate.
  • Step 2

    Add the onion, and a splash more oil if needed. Fry gently for 5 minutes. Add the garlic, ginger, chillies and spices. Fry for another 2 minutes.
  • Step 3

    Return the chicken to the pan, along with the lemon juice and stock. Bring to the boil, reduce the heat and simmer for 20-25 minutes, until the chicken is cooked through.
  • Step 4

    Add the spinach and stir for a minute or two to wilt the leaves. Remove the cardamom pods (or warn everyone not to eat them!), season and stir in the coriander to serve.

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