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Spicy Chicken Curry cooked in under 30 minutes
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5 from 1 vote

Chicken Karahi with Spinach

A fragrant, spicy Chicken Curry, definitely one to WOW your guests!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Cuisine: Indian
Servings: 4


  • 500 gram chicken breasts/about 4 breasts
  • 4 tbsp vegetable oil or light olive oil
  • 1 onion finely chopped
  • 3 large roma tomatoes blanched and chopped
  • 1 tbsp ginger/garlic paste
  • 1 tbsp tomato paste
  • 2 tspn kashmiri chilli powder
  • 1 tbsp masala (optional)
  • 1 tspn ground coriander
  • 1&1/2 tspn ground cumin
  • 1/4 tspn turmeric
  • 1 tspn garam masala
  • 1 tspn dried methi leaves (optional)
  • 2 tbsp yogurt
  • 2 green chillies
  • 2 cups baby spinach
  • 1 tbsp coriander leaves chopped
  • 1/2 cup water
  • dash of lemon juice


  • Cut chicken breasts into large cubes
  • Heat oil in a large pan on medium heat. Add the onion and sauté until they are slightly brown
  • Add the ginger/garlic paste and fry for a minute
  • Add the chicken and fry until it has turned white
  • Add the tomatoes. Cover and cook until the tomatoes are cooked, about 5 minutes
  • Add the spices, chilli powder, masala, cumin, coriander, turmeric and dried methi leaves. Cook for 5 minutes
  • Add the yogurt and tomato paste together with one chopped chilli. Season with salt. Cook for a minute. Add the water. Cover and simmer for about 15 minutes
  • Add the garam masala and spinach and cook just until the spinach wilts. Add the coriander, another chopped chilli (if you prefer) and a dash of lemon juice.
  • Serve hot