When friends or family drop by unexpectedly, it helps to have a dish on hand that’s both simple and satisfying. This freezer-friendly spinach and chicken curry recipe from Adam Liaw is just that—filled with flavour, quick to prepare and perfect for storing ahead of time. By using frozen spinach and pantry staples, it makes the most of ingredients you already have so you’re never caught off guard when hungry guests come knocking.
“This simple curry is freezer friendly and one thing I like about it is we’re using spinach from the freezer so we kind of clear the freezer space that we need and then replace it with curry!” - Adam Liaw
Easy chicken and spinach curry
Prep time: 20 minutes
Cook time: 20 minutes
Serves: 6
Ingredients
1kg chicken thigh fillets, cut into 5cm pieces
3 tsp ground turmeric
150ml plain yoghurt
Salt, to season
¼ cup vegetable oil
1 onion, finely chopped
2 tbsp garlic and ginger paste
3 tomatoes, roughly chopped
1 tsp salt
1 tsp sugar
500g frozen chopped spinach
½ tsp chilli powder (to taste)
1 tbsp garam masala
Toasted roti (or steamed rice), to serve
Method
Combine the chicken with one teaspoon of turmeric, one tablespoon of yoghurt and salt and set aside to marinade for 30 minutes.
Heat a large frying pan over medium heat. Add the oil, onion and garlic and ginger paste. Cook, stirring for five minutes or until soft.
Add the tomato and cook for about two minutes, until the tomato softens. Add the chicken and fry for three minutes then add the salt, sugar and about one cup of water. Bring to the boil.
Add frozen spinach and cook, stirring occasionally, for five minutes. Stir through remaining yoghurt and cook for a further five minutes or until chicken is cooked through. Stir through the chilli powder and garam masala and season to taste.
Serve with roti.
