Creamy Chicken and Spinach Curry

Name: Creamy Chicken and Spinach Curry
Total time: 40 min
Yield: 4 people
Ingredients: 1.3 lb Chicken Breast; 1.5 cups Basmati Rice; 0.5 cup Greek Yogurt; 5 oz Fresh Spinach; 1 medium Onion; 3 cloves Garlic; 14 oz Canned Tomatoes; 0.5 cup Heavy Cream; 2 tbsp Salted Butter; 0.5 fruit Lemon; 2 tsp Cumin; 2 tsp Paprika; 0.5 tsp Cinnamon; 1 tsp Sea Salt; 0.5 tsp Black Pepper

Gluten-FreeHigh ProteinStovetopDinnerComfort FoodIndian

Medium

40min

580kcal

4people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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A rich and aromatic Indian-style curry featuring tender marinated chicken and fresh spinach served over fluffy basmati rice.

This Creamy Chicken and Spinach Curry is a vibrant, comforting dish that brings the aromatic warmth of Indian cuisine right to your kitchen. Utilizing fresh chicken breast and nutrient-dense spinach, this recipe balances rich flavors with wholesome ingredients. The marinade, featuring tangy Greek yogurt and zesty lemon, tenderizes the meat while infusing it with deep spice notes from cumin, paprika, and cinnamon. A luxurious finish of heavy cream creates a velvety sauce that clings perfectly to fluffy basmati rice. Ideal for a weeknight dinner, this meal not only uses up your perishable greens and dairy but also delivers a substantial protein punch. The combination of antioxidants from the spinach and the anti-inflammatory properties of the spices makes this a nourishing choice that feels indulgent yet remains balanced and satisfying.

Ingredients

600 g Chicken Breast
300 g Basmati Rice
120 ml Greek Yogurt
150 g Fresh Spinach
1 medium Onion
3 cloves Garlic
400 g Canned Tomatoes
120 ml Heavy Cream
2 tbsp Salted Butter
0.5 fruit Lemon
2 tsp Cumin
2 tsp Paprika
0.5 tsp Cinnamon
1 tsp Sea Salt
0.5 tsp Black Pepper

Instructions

1
Cut the chicken breast into bite-sized chunks. In a bowl, mix the chicken with Greek yogurt, juice from half a lemon, half of the cumin, half of the paprika, salt, and black pepper. Let it marinate for at least 15 minutes.
2
Rinse the basmati rice thoroughly. Cook according to package instructions (usually 1 part rice to 2 parts water) until fluffy.
3
While rice cooks, melt the butter in a large pan over medium heat. Dice the onion and mince the garlic. Add them to the pan and sauté until soft and translucent.
4
Stir in the remaining cumin, paprika, and the cinnamon. Cook for 1 minute until fragrant.
5
Add the canned tomatoes (crushing them with your spoon if whole) and simmer for 5 minutes to thicken the sauce slightly.
6
Add the marinated chicken breast (including the marinade) to the pan. Cook for about 8-10 minutes, stirring occasionally, until the chicken is cooked through.
7
Stir in the fresh spinach and let it wilt into the sauce for 2 minutes.
8
Lower the heat and stir in the heavy cream. Simmer gently for another 2 minutes to warm through. Serve hot over the prepared basmati rice.

Chef's Tips

•If you like it spicy, add a pinch of chili powder or cayenne if you have it.
•Toast the spices briefly in the butter before adding onions for a deeper flavor profile.
•Don't boil the sauce rapidly after adding the cream to prevent splitting.

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Recipe By

Kitchen Buddy Chef