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  • Writer's pictureRachel Davies

Recipe: Chicken and Spinach Curry

Updated: Mar 20, 2023

This delicious curry is full of plenty of anti-inflammatory ingredients and is a healthier alternative to your takeaway!

Serves 2


1 tsp olive oil

2 skinless, boneless chicken

breasts, cut into cubes

1 onion finely chopped

3 garlic cloves, minced

1 tbsp fresh ginger, grated

2 tsp garam masala

1 tsp turmeric

1 tsp cumin

1 tsp ground coriander

1/4 tsp cinnamon

1 400ml tin of coconut milk

2 tsp coconut sugar or 1 tbsp maple syrup

2 handfuls of chopped spinach

Pinch salt and pepper

Bunch chopped fresh coriander


1. Heat the oil in a large frying pan and brown the chicken, around 5 mins. Transfer to a plate.

2. Add onion, garlic, ginger and spices to the pan. Cook, stirring often, until onion starts to soften, about 3-5 mins.

3. Add the coconut milk and simmer until slightly thickened, about 5-10 mins

4. Return chicken and juices to pan.

5. Add coconut sugar or maple syrup, season with salt and pepper and stir well.

6. Sprinkle with coriander.

7. Serve with brown rice and some green vegetables

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