Chicken Potato And Spinach Curry Recipes

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CHICKEN, POTATO AND SPINACH CURRY



Chicken, Potato and Spinach Curry image

Make and share this Chicken, Potato and Spinach Curry recipe from Food.com.

Provided by littlemafia

Categories     Curries

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

250 g spinach, chopped
2 tablespoons oil
1 onion, chopped
2 tablespoons indian curry paste
1 large potato, diced
1 cup chicken stock
4 thigh fillets, chopped
salt
lime juice

Steps:

  • Heat 2 tablespoons oil and add the onion, curry paste and the potato.
  • Stir until potato starts to brown, about 5 minutes.
  • Add the stock and bring to a rapid boil.
  • Add the chicken and the spinach.
  • Reduce the heat and simmer, covered, for 7 minutes.
  • Season with salt and fresh lime juice.

Nutrition Facts : Calories 182.3, Fat 8.1, SaturatedFat 1.2, Cholesterol 1.8, Sodium 175.8, Carbohydrate 23.7, Fiber 3.8, Sugar 3.1, Protein 5.5

CHICKEN CURRY AND POTATOES



Chicken Curry and Potatoes image

This is the best curry chicken you will ever have. It is also very good with a side of basmati rice! This recipe comes from my Assyrian grandma! Hope you enjoy it.

Provided by sharon younan

Categories     Main Dish Recipes     Curries     Chicken

Time 1h

Yield 8

Number Of Ingredients 9

1 (3 pound) chicken, cut into pieces
¼ cup vegetable oil
2 medium (2-1/2" dia)s onions, chopped
8 cloves garlic, chopped
¼ cup mild curry powder
2 tablespoons hot curry powder
1 teaspoon ground black pepper
1 pinch salt to taste
5 medium (2-1/4" to 3" dia, raw)s russet potatoes, peeled and cut into 1-inch pieces

Steps:

  • Place chicken into a large saucepan and cover with water; bring to a boil. Reduce heat to medium and simmer until chicken is no longer pink in the center, about 20 minutes.
  • Meanwhile, heat vegetable oil in a large skillet over medium heat; cook and stir onion and garlic until onion is tender, about 5 minutes. Stir mild curry powder, hot curry powder, black pepper, and salt into onion mixture; continue to cook and stir for 5 minutes, then transfer mixture to chicken and broth.
  • Stir potatoes into chicken mixture. Simmer until potatoes are tender, about 20 minutes more.

Nutrition Facts : Calories 541.7 calories, Carbohydrate 29.7 g, Cholesterol 60.3 mg, Fat 39.3 g, Fiber 5.1 g, Protein 18.4 g, SaturatedFat 10.1 g, Sodium 85.2 mg, Sugar 2.4 g

DELICIOUS AND FAST CHICKEN CURRY



Delicious and Fast Chicken Curry image

Delicious and fast curry dish.

Provided by werd82

Categories     World Cuisine Recipes     Asian     Indian

Time 50m

Yield 6

Number Of Ingredients 10

2 tablespoons curry powder
2 teaspoons seasoned salt
2 teaspoons onion powder
3 large skinless, boneless chicken breast, cut into cubes
olive oil, or to taste
½ onion, chopped
2 cloves garlic, chopped
1 potato, chopped
20 ounces fresh spinach, torn
5 cups coconut milk

Steps:

  • Mix curry powder, seasoned salt, and onion powder in a bowl; add chicken and toss to coat chicken in seasoning mix.
  • Heat olive oil in a skillet over medium heat. Cook and stir onion and garlic in hot oil until tender, about 5 minutes; add chicken, potato, and spinach and stir. Pour coconut milk over the mixture and stir. Place a lid on the skillet, bring the mixture to a simmer, and cook, stirring occasionally, until the potato is tender and the chicken is no longer pink in the center, about 30 minutes.

Nutrition Facts : Calories 584.5 calories, Carbohydrate 19.1 g, Cholesterol 65.9 mg, Fat 44.6 g, Fiber 6.1 g, Protein 34.1 g, SaturatedFat 36.4 g, Sodium 482.5 mg, Sugar 1.8 g

CHICKEN AND SPINACH CURRY



Chicken and Spinach Curry image

A wonderful way to use spinach, cooked with the chicken and flavoured with chillies and spices. My daughter eats this so often she has muscles like Popeye--it's good.

Provided by Brian Holley

Categories     Curries

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 20

3 lbs chicken, jointed and skinned
1 teaspoon turmeric
1 teaspoon ground fennel
1 teaspoon ground coriander
1/2 teaspoon chili powder
4 tablespoons oil
2 medium onions, chopped
1 inch piece fresh ginger, grated
3 garlic cloves, crushed
1 1/2 teaspoons salt
3 fluid ounces water
2 ounces butter
2 garlic cloves, chopped
8 curry leaves
1/2 teaspoon cumin seed
1/2 teaspoon fennel seed
2 dried red chilies, chopped
1 lb fresh spinach or 8 ounces frozen chopped spinach
4 tablespoons plain yogurt
1/2 teaspoon garam masala

Steps:

  • Cut the chicken so that the legs are separated from the thighs, cut each breast in two lengthwise.
  • Mix together in a bowl the turmeric, fennel, coriander and chili powder with 3 tbsp water to make a paste.
  • Heat the oil over medium heat and fry the onions, ginger and garlic, till the onions are brown, 5 minutes.
  • Turn the heat to low and fry the spice paste stir and cook for 5 minutes To the bowl in which the spices were mixed add 3 tbsp water, stir to remove all traces of the spices and add the water to the pan. Stir and cook 3 minutes.
  • Turn the heat to medium and add the chicken, stir and fry for 4 minutes, till the chicken changes colour.
  • Add 1 tsp of the salt and the water, bring to the boil, cover with a lid, reduce the heat and simmer for 20 minutes.
  • Melt the butter in a separate pan and add the garlic, curry leaves, cumin, fennel and red chillies. Stir and add the spinach and 1/2 tsp salt. Fry for 5 minutes.
  • Add the spinach to the chicken mix well, cover the pan and cook for 20 minutes.
  • Mix in the yogurt and garam masala stir well to blend the yogurt with the chicken and spinach . Cook uncovered 6 minutes, stirring frequently.

Nutrition Facts : Calories 1033.2, Fat 77.8, SaturatedFat 24.2, Cholesterol 287.6, Sodium 1320.7, Carbohydrate 14.5, Fiber 4.6, Sugar 4.8, Protein 68.8

CHICKEN & SWEET POTATO CURRY



Chicken & sweet potato curry image

This Indian spice pot flavoured with korma paste is mild enough for kids- the sweet potato stretches it a little further

Provided by Good Food team

Categories     Dinner

Time 55m

Number Of Ingredients 9

1 tbsp sunflower oil
1 onion, chopped
450g boneless, skinless chicken thigh, cut into bite-sized pieces
165g jar korma paste
2 garlic cloves, crushed
500g sweet potato, cut into small chunks
400g can chopped tomato
100g baby spinach
basmati rice, to serve

Steps:

  • Heat the oil in a pan, add the onion and cook over a low heat for about 5 mins until softened. Increase the heat slightly, add the chicken pieces and brown.
  • Stir in the curry paste and garlic, cooking for 2 mins before adding 100ml water, the sweet potatoes and chopped tomatoes. Simmer for 20-30 mins until the chicken is cooked through and the sweet potato is tender - add a splash more water if it starts to look dry. Season to taste and add the spinach, removing the pan from the heat and stirring until the spinach has wilted. Serve with basmati rice.

Nutrition Facts : Calories 373 calories, Fat 13 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 15 grams sugar, Fiber 7 grams fiber, Protein 26 grams protein, Sodium 1.9 milligram of sodium

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