30-Minute chicken & spinach curry

By Julie Van Rosendaal on October 25, 2012
This simple weeknight curry is quick to pull together, taking about as much time as it takes to cook a pot of rice. It comes from Fareen Jadavji Jessa, aka Food Mamma. Her food blog, foodmamma.com, celebrates food and family – especially her three-year-old son, Qais, and husband Shamshir.


canola or vegetable oil, for cooking
3 chicken breasts, cubed
1/2 lb (250 g) baby spinach
3 tbsp (45 ml) crushed tomatoes
2 tsp (10 ml) tomato paste
3 tbsp (45 ml) fried onions (optional)
1–2 garlic cloves, crushed
1 tsp (5 ml) grated fresh ginger
1/2 tsp (2 ml) coriander
1/2 tsp (2 ml) cumin
1/4 tsp (1 ml) turmeric
1/2 tsp (2 ml) salt
1/4 cup (60 ml) water
coriander, for garnish (optional)


1. In a large skillet set over mediumhigh heat, saute the chicken in a drizzle of oil until opaque. Add the spinach and continue cooking until chicken is cooked through and the spinach has wilted.

2. Add the tomatoes, tomato paste, onions and spices and cook for a few minutes. Add water and let simmer for 10 minutes. Serve with rice or naan.

Serves 2-4.

Originally published in ParentsCanada magazine, November 2012.

By Julie Van Rosendaal | October 25, 2012

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