Chicken in Spicy Spinach Sauce

Chicken in Spicy Spinach Sauce
Bring the flavours of North India to your table with this chicken-and-vegetable dish. Garam masala is a ground spice mixture often used in Indian cuisine to add another layer of flavour. It is available in many supermarkets and all Indian grocery stores. 

Serve with basmati rice or flatbread and a side plate of sliced cucumber, and onion if desired, with a wedge of lemon or lime to refresh the palate and subdue the mild heat of the sauce.


2 tbsp (30 mL) vegetable oil
1 small onion, finely chopped
2 garlic cloves, minced
2 tsp (10 mL) minced gingerroot
2 tbsp (30 mL) minced seeded jalapeño peppers
2 tbsp (30 mL) chopped fresh coriander
2 tbsp (30 mL) mild curry paste
1 pkg frozen chopped spinach, thawed and squeezed dry
1 tomato, chopped
1 cup (250 mL) chicken stock
1/4 tsp (1 mL) salt
1 lb (454 g) boneless skinless chicken breasts, cut in 1-inch
1 tsp (5 mL) garam masala


In deep skillet, heat oil over medium heat; cook onion, garlic and ginger, stirring occasionally, for 3 minutes. Add jalapeño pepper, coriander and curry paste; cook, stirring, for 1 minute.

Add spinach, tomato, stock and cook over medium-high heat for 2 minutes. Add chicken; cook for 7 minutes or until no longer pink inside. Stir in garam masala.

Substitution: For a milder flavour, replace the jalapeño pepper with 1/3 cup (75 mL) finely chopped sweet green pepper.

Servings: 4

Tags: chicken, chicken stock, coriander, garam masala, garlic, ginger, jalapeno, mild curry paste, onion, spinach, tomato, vegetable oil

Nutritional Info

approx. per serving


pro30 g

total fat13 g

sat. fat1

carb9 g

fibre3 g

chol66 mg

sodium449 mg




vit A49%

vit C42%


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