Chicken & Spinach Curry

Preparation Time: 5 | Cooking Time: 30 minutes | Serves: 2

A curry doesn’t have to take all day to cook! This quick recipe – created by Sarah Fox, our Digital Executive – can be on the table in just 30 minutes.​

Full of flavour and packed with healthy spices, it’s a great recipe for the entire family to enjoy. The chilli is added once the dish has been plated-up so you can cater to those who prefer it mild, and those who like it hot. ​


  • 2 Chicken Breasts
  • 1 Onion
  • 2 handfuls of Spinach
  • 1 tsp Turmeric
  • 1 tsp Ginger
  • 1 tsp Cumin
  • 1 tsp Curry Powder
  • 1 clove of Garlic, diced
  • 50g fresh Coriander
  • 150ml Coconut Milk
  • 150ml Chicken Stock
  • 3 tbs Coconut Oil
  • Rice
  • Natural Yoghurt
  • 1 fresh chilli (optional)

  1. Slice Onion thinly and add to a frying pan with Coconut Oil for 5 minutes.
  2. Add the Turmeric, Ginger, Cumin and Curry powder to the pan, followed by the Garlic.
  3. Cut Chicken Breasts into bite-size chunks and add to the pan.
  4. While the chicken is cooking, make your favourite rice and cook for 15-18 minutes.
  5. Once the Chicken is browned, add the Chicken Stock and Coconut Milk. Cook until the Rice is ready, stirring occasionally.
  6. Add the Spinach to the curry and stir to combine, then serve alongside the rice.
  7. Top with fresh Coriander, fresh Chilli and a dollop of Natural Yoghurt.

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