Chicken curry on spinach and coriander rice

Chicken curry, on a bed of spinach and rice

I am not exaggerating a bit by saying that a curry is a top top lister of foods that I love eating but also preparing it too. Curries are so tasty, so healthy with all the exotic and extremely healthy spices such as turmeric, curry leaves and the abundance of seeds which I will be telling you more about in a minute…. but above all it is so easy and quick to make – it is just amazing and always so exciting!

I have come across and learned how to make curries about two decades back now, from a couple of really good friends, and from my good chef and hubby whom not only gave me the most amazing children 😊😊 but he also cooks amazing curries.👌🏼👌🏼 What a great deal I have made marrying him…. I am telling you 😊👌🏼

Knowing how to cook a good curry is actually an achievement as far as I am concerned, and what makes me even happier is that my children now ask for a curry and a lentil almost every week, so,,,,, yes, knowing to cook a good curry is great stuff!

You will only need few ingredients and curry is ready. Hocus-pocus… done!

I am not sure if you cook a lot of curries at home but after trying few types and styles, I decided to get my curry powder from Asian specific shops; I do get mine from Sri-Lankan stores as I love their spices and mixes over any other ones.

Curries are amazing as they are very good in all various ways but mostly they do a good detox as far as I am concerned and that blast of flavours on my taste buds just awakens the life out of me. I love it,❤️ I love it,❤️ I love it❤️!!

So, allow me to bring it on ;-))

Chicken curry on spinach and coriander rice

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4


For the curry:

  • 650 g chicken meat (organic) mixed parts with bone
  • 1-2 tbsp curry powder
  • 1 medium onion (organic)
  • 1-2 green chili
  • 1 tsp ginger (organic) freshly grated
  • 3 cloves garlic (organic) crushed and chopped
  • 3/4 tsp mixed seeds ***
  • 1/3 tsp turmeric powder
  • 5-6 curry leaves (fresh or dry)
  • 1 can chopped tomatoes (organic)
  • 1/2 tbsp tomato paste
  • 1/4 tbsp cumin powder
  • 1 pod cardamon (crushed)
  • 1 tsp salt
  • 1 tbsp oil (optional) or coconut oil, or ghee
  • 1/2 lemon juice

For the rice:

  • 350 g basmati rice
  • 100 g spinach (organic) fresh or frozen
  • 20 g coriander (organic) fresh


  • Cook the rice according to pack instructions and 2 minutes before being ready add the chopped fresh spinach or chopped cooked frozen one along with the coriander. I normally cook those together separately with a little ghee or cocconut oil for a couple of minutes in a different pan and add to the rice and mix at the end.
  • Meanwhile, in a pot, placed on a low fire, add the chopped onion, a little oil if you wish, if not a 50 ml water, the mixed seeds, a little salt, half of the garlic, curry leaves, some crushed black pepper, the green chili cut into halves and the turmeric powder. * Coming back to oil, I never add any oil to any meat curries as I do not think it is necessary since all meats have their own fat which is sufficient for taste. But you feel free to go the traditional way of doing that initial fried onion style by adding as much oil/ghee/coconut oil as you wish and fry the onion for a good few minutes until brown or almost caramelized. It is entirely up to you.
  • Add the meat and stir for a little while, then add the chopped tomatoes, the tomato paste, the remainder of the salt a small amount of water although the meat might still have some water from washing it and that may be sufficient so the curry will become too watery. Cook covered for 10 min and then uncovered for another 10 min.
  • Towards the end, add the ginger and the remainder of the garlic along with the cumin powder and cook for a further 7-10 min uncovered. At this point you can judge if you want any little water added to it but I gather there is no need.
  • When finished cooking, serve while hot on the rice which has been cooked and mixed with the coriander and the spinach. If you have any left over curry, do not worry but rather be happy as the next day it tasted even better!!
  • Bonne appetite!


*** I use a seed mix of cumin, fennel, mustard, fenugreek, black sesame and about 10% caraway seeds. You can buy those separately in any Asian or even supermarket or a good wholefood online or specialized spices store. Buy and mix in pretty much equal quantities apart from caraway ones. Of course you can mix and match them as you wish and if there is any flavor that you don’t like, just leave it out and this is the beauty of this as you create your own best liked mix.

3 spoons with curry spices
Mix them all and place in a jar. This seed combo goes very well with any meat or vegetable curry. It does it for me and I have had no complains but on the contrary.

The curry powder that I usually use is a mixture of ground red chili, turmeric, fennel, fenugreek, cumin, coriander, cinnamon, clove, curry leaves, ginger and black pepper. It generally comes and can be bought in different strengths but the Sri-Lankan one is generally hot and very flavorsome as they do a really good and balanced mix. It is just perfect for my taste.

My selection of spices

Other Delicious Recipes

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