Riverford Wicked Leeks
Lemony chicken and spinach curry recipe image

Print Lemony chicken and spinach curry

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 & finely chopped
  • 2 chillies, finely chopped
  • 1 tsp turmeric
  • 1 tsp each cumin & coriander seeds, lightly toasted & ground
  • 10 cardamom pods
  • Juice of 2 lemons
  • 400ml veg or chicken stock
  • 200g spinach, tough stalks removed & leaves roughly chopped if large
  • Large handful fresh coriander, chopped
  • Salt & pepper


  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.
  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.
  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.
  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.
want to cook with fresh ingredients? try one of our award winning veg boxes