Easy Garam Masala Chicken with Spinach
This Garam Masala Chicken Curry is everything I love about a comforting Indian-inspired curry: tender chicken, warming spices, a rich tomato sauce and creamy coconut milk. It’s a lighter take on classic Indian butter chicken, made without butter or cream but with all that lovely, comforting flavour. And the best part? It’s ready in just 45 minutes, making it perfect for a cosy weeknight dinner.
This quick and easy garam masala chicken was my solution to bring healthy, tasty Indian from home without relying on take-out. It makes great leftovers too. Add some more vegetables (broccoli works well!) and enjoy as a low-carb main.
Ingredients for Garam Masala Chicken Curry
The secret to a really good Garam Masala Chicken Curry is all in the spices. Garam masala does much of the heavy lifting here, while a handful of everyday ingredients come together to create a beautifully rich, aromatic sauce. Here’s what you’ll need:
- Olive oil: For sautéing the aromatics. I like using a good-quality extra virgin olive oil.
- Onion, garlic and ginger: The flavour-packed trio that creates a delicious base for the curry.
- Garam masala: The star of the show! This fragrant Indian spice blend adds warmth, depth and a wonderful aroma.
- Curry powder, sweet paprika, cayenne pepper and ground coriander: A mix of spices that brings extra layers of flavour and just the right amount of heat. Adjust the cayenne to suit your taste.
- Salt and pepper: I prefer sea salt and freshly ground black pepper.
- Chicken breast: Lean, tender and perfect for soaking up all that delicious sauce. I recommend organic chicken whenever possible.
- Tomato purée and chopped tomatoes: These give the sauce its rich, savoury flavour and a lovely balance of sweetness and acidity.
- Stock: Chicken stock adds extra depth. Homemade is wonderful, but a good-quality shop-bought stock works just as well.
- Coconut milk: The secret to a silky, creamy curry without adding butter or cream. Full-fat coconut milk gives the richest result.
- Baby spinach: A handful of greens that wilts beautifully into the sauce.
- Fresh coriander: For a fresh, herby finish that brings everything together.
How to Make Garam Masala Chicken Curry
This easy Garam Masala Chicken Curry comes together in one pan with just a few simple steps. Here’s how:
- Build the flavour base. Sauté the onion, garlic and ginger in olive oil until softened and fragrant. Stir in the garam masala and remaining spices to release their wonderful aromas.
- Add the chicken and simmer. Stir in the chicken breast, tomato purée, chopped tomatoes and stock. Let everything simmer gently until the chicken is tender and the sauce is rich and flavourful.
- Make it creamy. Stir in the coconut milk, then add the baby spinach and let it wilt into the sauce. Finish with fresh coriander and serve with fluffy basmati rice or warm naan bread.
You’ll find the exact ingredients, quantities and cooking times in the printable recipe card below.
5 Reasons to Love This Garam Masala Chicken Curry
This creamy, flavour-packed chicken curry is one you’ll want to make on repeat. Here’s why:
- Creamy without the cream. Coconut milk makes the sauce wonderfully rich while keeping it dairy-free.
- Big on flavour. Garam masala, ginger and warming spices make every bite delicious.
- One-pan simplicity. Easy to make, with minimal washing-up.
- Weeknight-friendly. A comforting homemade curry ready in just 45 minutes.
- Perfect for leftovers. The flavours get even better the next day, making it great for meal prep.
More Curry Recipes to Try Next
If you love this Garam Masala Chicken Curry, you’ll definitely want to try my Chicken Curry with Coconut and Tomatoes. Or how about this Turkey Curry with Garam Masala, another favourite, packed with the same warming spices and delicious flavour. For a classic Indian-inspired comfort food, don’t miss my Butter Chicken with its irresistibly creamy, spiced tomato sauce.
Easy Garam Masala Chicken with Spinach
Ingredients
- 1 tablespoon garam masala
- 1 teaspoon curry powder
- 1 teaspoon ground coriander
- 1/2 teaspoon ground paprika (sweet)
- 1/2 teaspoon cayenne powder
- 1 teaspoon sea salt
- generous sprinkle of freshly ground black pepper
- 3 tablespoon extra-virgin olive oil
- 2 small yellow onions, finely chopped
- 4 large cloves garlic, minced
- 2 tablespoons freshly grated ginger
- 600 g boneless skinless chicken breast halves (preferably organic), cubed
- 1 tablespoon tomato paste
- 1 x 400 g can organic diced tomatoes
- 1/2 cup chicken broth (125 ml)
- 1 x 200 ml can organic coconut milk
- 3-4 generous handfuls spinach, trimmed and chopped (75-100 g)
- freshly chopped cilantro, to garnish
- wholegrain basmati rice
Instructions
- Prepare the spice blend: In a small bowl, mix together the garam masala, curry powder, ground coriander, paprika, cayenne pepper, salt and black pepper.
- Build the flavour base: Heat the olive oil in a large, deep frying pan or wok over medium-high heat. Add the onions and sauté for 3 minutes. Stir in the garlic, ginger and spice blend. Cook, stirring occasionally, until the onions are softened and fragrant.
- Cook the chicken: Stir in the tomato purée, then add the chicken pieces and cook until lightly browned, about 3 minutes. Add the chopped tomatoes and chicken stock, and bring to a gentle simmer. Cover, reduce the heat to low and simmer for 15 minutes.
- Finish and serve: Stir in the coconut milk and simmer uncovered for another 10 minutes. Add the spinach and cook until just wilted, about 1 minute. Serve with wholegrain basmati rice and garnish with fresh coriander. Enjoy!
Nutrition
Notes
- If you prefer a creamy tasting curry, try using coconut cream instead of coconut milk.
- I like to serve this garam masala chicken with whole grain basmati rice. It’s simple to prepare — and perfect every time! All you need to do is put the rice in a pot of water (it’s cooked in lots of water just like potatoes), stir, then cover and turn the heat to low and simmer it for 25 minutes, then drain in a colander and allow it to stand for 5 minutes before fluffing with a fork. Couldn’t be easier!
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