I could eat curry every day, especially during the Fall season. It’s warm, spicy, and aromatic. This particular recipe was inspired by Bengali Curry Chicken, which uses potatoes. I prefer boneless chicken, so that’s what I used, but you could really use any cut of chicken. That’s what I love about curry… it’s so versatile and there’s so many different variations. I also went ahead and added spinach for some extra nourishment. I like to throw spinach in pretty much everything… it adds a beautiful green contrast and you don’t even taste it.
For the sake of time, I didn’t marinate the chicken. I simply seasoned it with curry powder, salt and pepper and then seared it in the pot before adding it to the curry. I find that browning the chicken creates even more flavour, but this step is completely optional.
After browning the chicken, remove it from the pot and add the onions, garlic, ginger and chilli flakes. Don’t worry about those brown, crispy bits at the bottom of the pot; they add flavour, and once we add the tomatoes it will deglaze the pot. I like a lot of spice, but you can adjust the chilli flakes to your taste. Once the onions are translucent, add the rest of the spices, aside from the garam masala and continue frying for a minute or so. Frying the spices like this is important because it releases the aromatics and builds flavour.
Next we add the tomatoes, and allow them to cook down a bit, before adding the chicken back to the pot along with the potatoes and garam masala. Add enough chicken broth to just barely cover the chicken and potatoes, and let it simmer until the chicken is cooked through and the sauce has thickened. If the sauce reduces too much simply add water to loosen it up. Finally, stir in the spinach, and it’s ready!
I really hope you all enjoy this recipe. Let me know in the comments below!
Bengali Inspired Curry Chicken with Spinach
This Bengali Inspired Curry Chicken is delicious and aromatic; loaded with tender boneless chicken, hearty potatoes, and nutritious spinach.
- 1 lb boneless, skinless chicken thighs (about 5-6 chicken thighs)
- 2 tsp canola oil
- 3 medium potatoes, peeled and cubed
- 1 onion, diced
- 3 Roma tomato, diced
- 3 cloves garlic, minced
- 1 tsp ginger paste or ground ginger
- 1 tsp turmeric
- 1 tsp cumin
- ½ tsp hot chilli powder
- ½ tsp chilli flakes
- 1 tsp ground coriander
- 1 tsp garam masala
- 2 tsp curry powder
- 1.5 cups chicken stock
- 3 cups spinach
- Season Chicken with salt, pepper & 1 tsp curry powder. Heat 1 tsp canola oil over medium high heat in a Dutch oven or large pot. Add chicken and sauté 2-3 minutes on both sides until slightly browned. Remove chicken and set aside.
- Add 1 tsp canola oil to the pot. Add onions, garlic, ginger and chilli flakes. Sauté until garlic is fragrant and onion is translucent. Add turmeric, cumin, hot chilli powder, coriander and remaining 1 tsp curry powder. Sauté another minute or so until the onions and garlic are fragrant with spices. Add tomatoes and continue cooking for another 2-3 minutes.
- Add the chicken, potatoes and garam masala to the pot. Mix everything to combine. Add chicken broth so that the chicken and potatoes are just covered. Bring to a boil and then lower heat to simmer.
- Simmer for 20 minutes, partially covered until sauce has thickened. Stir in spinach and serve.