Indian Spiced Chicken and Spinach

Infused with the bold and aromatic flavors of India, this Indian Spiced Chicken and Spinach recipe is a perfect blend of tender chicken, nutrient-rich spinach, and a luscious spice-laden coconut milk sauce. Featuring a medley of cumin seeds, garam masala, turmeric, and ground coriander, this dish captures the essence of traditional Indian cooking in just 45 minutes. The juicy, golden-browned chicken pieces soak up a fragrant tomato base, while fresh spinach adds a vibrant, wholesome touch. Finished with a garnish of fresh cilantro, this one-pan recipe is both satisfying and family-friendly, pairing beautifully with steamed rice or warm naan bread. Ideal for weeknights or casual entertaining, this comforting meal delivers an explosion of flavor and is naturally gluten-free.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 500 g chicken thighs (boneless, skinless)
• 300 g fresh spinach
• 1 large onion (finely chopped)
• 4 pieces garlic cloves (minced)
• 1 tbsp ginger (grated)
• 2 medium tomatoes (pureed)
• 200 ml coconut milk
• 2 tbsp vegetable oil
• 1 tsp cumin seeds
• 1 tsp ground coriander
• 0.5 tsp ground turmeric
• 1 tsp garam masala
• 0.5 tsp red chili powder
• 1 tsp salt
• 0.25 tsp black pepper
• 2 tbsp fresh cilantro (chopped, for garnish)

Directions

Step 1

Clean and pat dry the chicken thighs. Cut them into bite-sized pieces and set aside.

Step 2

Heat the vegetable oil in a large pan or skillet over medium heat.

Step 3

Add the cumin seeds to the hot oil and let them sizzle for about 30 seconds until aromatic.

Step 4

Stir in the chopped onion and sauté for about 5-6 minutes until golden brown.

Step 5

Add the minced garlic and grated ginger. Cook for another 1-2 minutes, stirring frequently to prevent burning.

Step 6

Mix in the ground coriander, turmeric, garam masala, and red chili powder. Cook the spices for 1 minute to enhance their flavors.

Step 7

Add the pureed tomatoes and cook for 4-5 minutes until the mixture thickens and the oil begins to separate.

Step 8

Stir the chicken pieces into the pan, ensuring they are well coated in the spice mixture. Cook for 5-7 minutes until the chicken is lightly browned on all sides.

Step 9

Pour in the coconut milk and season with salt and black pepper. Lower the heat, cover the pan, and let the chicken simmer for 10 minutes.

Step 10

Add the spinach to the pan and stir gently. Cover and cook for an additional 5 minutes until the spinach is wilted and incorporated into the sauce.

Step 11

Taste and adjust seasoning as needed.

Step 12

Garnish with chopped fresh cilantro and serve hot with steamed rice or naan bread.

Nutrition Facts

Serving size	1316.1 grams (1316.1g)

Amount per serving	% Daily Value*
Calories	1570

Total Fat 83.70g	107%
Saturated Fat 19.20g	96%
Polyunsaturated Fat 16.80g
Cholesterol 545mg	182%
Sodium 3061mg	133%
Total Carbohydrate 62.30g	23%
Dietary Fiber 14.70g	53%
Total Sugars 25.50g
Protein 142.90g	286%

Vitamin D 0IU	0%
Calcium 489mg	38%
Iron 21mg	117%
Potassium 2284mg	49%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.9%

Protein: 36.3%

Carbs: 15.8%