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Chicken and Spinach Curry Recipe

Looking for an easy Chicken and Spinach Curry recipe? Learn how to make Chicken and Spinach Curry using healthy ingredients.


Submitted by aditimisra

Makes 2 servings



A midly spicy dish of chicken and spinach.

Recipe Ingredients for Chicken and Spinach Curry

154 grams Chicken
2 cups Baby Spinach
2 clove Garlic
1/4 tsp Ginger Root
1 1tsp Olive Oil
1/4 cup FAGE Total 0%
1 serving eat smart soft cheese
1/2 tsp Turmeric, Ground
2 medium (4-1/8" long) Onions, Spring Or Scallions
1/4 tsp Garlic Salt
1/2 medium whole (2-3/5" dia) Tomatoes, Red, Ripe
1 teaspoon Juice
1 tsp Cumin Seed
1 serving Malt Vinegar
1/4 cup (8 fl oz) Water
2 3/10 grams Indian Spices Garam Masala
4 dash Pepper, Black
1/2 teaspoon Chilli Powder
1/4 tsp Mustard Seed, Yellow

Recipe Directions for Chicken and Spinach Curry

  1. Wash spring onions and spinach.

  2. Tear spinach into small bits and cut the psring onions.

  3. Using a pestle or a food processer mash spinach n onion (separately) into 'almost paste' (but not quite)

  4. Toast ginger and garlic on a pan with quarter teaspoon of olive oil.

  5. Cut Chicken Breast into small cubes (about 8 to 10)

  6. Remove garlic and ginger form pan and line pan with quarter teaspoon olive oil and put on full heat.

  7. Put chicken cubes into pan and cover with a lid (preferably transparent). When the bottom bit of the chicken starts to turn white in a few seconds, remove lid, flip chicken, lower heat and cover again. Remove chicken from pan when cooked white.

  8. Toast the spring onions and cover with lid.

  9. Mix spring onions and spinach paste and add the greek yogurt and cheese and mix.

  10. Add chicke cubes to the mix as well as ginger and garlic.

  11. Using 1/2 teaspooon olive oil, toast cumin, mustart seeds, turmeric, garam masala and chilli powder. Add the spinach mix to the pan and cover with lid and allow to boil slowly. Add half a tomato to the boiling mix and lemon juice to taste. Add 'aamchoor' powder if you have any (you can get it at an Indian store)

  12. When the sauce gets a bit dry, add the water and cover again and let boil down to regular consistancy (this is to allow the flavour of the dish to become uniform).

  13. Serve hot. Makes two servings

Categories

Brunch

Nutrition Facts
Serving Size 261.4g
Amount Per Serving
Calories
184
Calories from Fat
46
% Daily Value*
Total Fat
5.1g
8%
Saturated Fat
0.5g
3%
Trans Fat
0.0g
Cholesterol
49mg
16%
Sodium
212mg
9%
Potassium
766mg
22%
Total Carbohydrates
10.1g
3%
Dietary Fiber
2.4g
10%
Sugars
4.3g
Protein
23.7g
Vitamin A 64% Vitamin C 20%
Calcium 10% Iron 12%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • Low in saturated fat
  • Very high in niacin
  • High in phosphorus
  • High in potassium
  • Very high in selenium
  • Very high in vitamin A
  • High in vitamin B6
  • High in vitamin C
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