Chicken Spinach Curry (with Atrangi’s Curry Masala)

Servings: 4 | Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes

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INGREDIENTS

  • 500 g chicken boneless and cut into pieces

  • 2 tbsp Atrangi Curry Masala

  • 200 ml coconut milk

  • 2 cups fresh spinach (washed and chopped)

  • 1 onion (finely chopped)

  • 2 tomatoes (blended or finely chopped)

  • 2 tbsp oil

  • Salt to taste
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Instruction:

Start the Base
 Heat the oil in a pan over medium heat.
 Add the chopped onions and cook until golden and caramelised.

Build the Flavour
 Stir in Atrangi Curry Masala.
 Add the tomatoes and cook until the mixture thickens and the oil begins to separate.

Add the Chicken
 Add the chicken pieces and mix well to coat them in the masala.
 Cook for about 6 to 7 minutes until lightly browned.

Make it Creamy
 Pour in the coconut milk and season with salt.
 Lower the heat and simmer until the chicken is tender and cooked through.

Finish with Spinach
 Add the chopped spinach and cook for 2 to 3 minutes until wilted.
Serve hot with rice or warm rotis.

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Tips:

  • Add a squeeze of lime before serving for a bright, fresh lift.
  • Stir in a spoonful of yogurt at the end for extra creaminess and a light tang.
  • If the curry becomes too thick, add a splash of water or stock to adjust the consistency.

Family Recipes

Real Ingredients

Curry in a hurry

Nut free

Gut Friendly