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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Heat the coconut oil in a pan over medium heat. Add the mustard seeds and cumin seeds and cook until they start to pop.
Add the sliced onion and garlic, and fry for around 5 minutes until softened.
Stir in the tomato purée, garam masala, turmeric, and paprika. Cook for 1 minute to toast the spices.
Add the chicken and cook until lightly browned on the outside.
Pour in the chopped tomatoes and coconut milk. Bring to the boil, then reduce to a gentle simmer.
Stir in the frozen spinach, cover, and simmer for 10 minutes until the chicken is cooked through and the sauce has thickened.
Serve with rice or naan.
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For a spicier curry, add more paprika or a pinch of chili powder.
If fresh spinach is available, use it instead of frozen spinach for a fresher taste.
Can I use chicken thighs instead of breast?
Yes, chicken thighs can be used and will add more flavor and tenderness.
Is there a substitute for coconut milk?
You can use heavy cream or a dairy-free alternative like almond milk, but it will alter the flavor.
Can I make this curry ahead of time?
Yes, the flavors will develop further if made a day in advance and stored in the refrigerator.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days.
Can I freeze this curry?
Yes, it can be frozen for up to 2 months. Thaw in the refrigerator before reheating.
