Chicken and Almond Curry with Spinach Recipe

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  • Healthy






10 min


15 min

Nutrition per portion

Calories 700 kCal 35%
Fat 34g 49%
  -  Saturates 5g 25%


  • 1tbsp vegetable oil
  • 1 onion, peeled and finely sliced
  • 2 garlic cloves, peeled and chopped
  • 2 skinless, boneless chicken breasts, cut into 5cm (2in) cubes
  • 1tbsp ground cumin
  • 1 x 400g tin chopped tomatoes
  • 1 x 410g tin chickpeas, rinsed and drained
  • 4tbsp ground almonds
  • large handful spinach
  • juice 1 lemon
  • to garnish
  • :
  • 25g (1oz) toasted, flaked almonds
  • 1tbsp fresh mint, chopped


  • Heat the oil in a saucepan and fry the onion and garlic for 5 minutes. Add the chicken and cumin, and cook for a few minutes.

  • Add the tomatoes, chickpeas, ground almonds and 100ml (4fl oz) water. Season with salt and pepper. Cook for 10 to 15 minutes, or until the chicken is cooked through.

  • Add the spinach and lemon juice. Cook for a couple of minutes until the spinach has wilted. Sprinkle the toasted almonds and mint over the top. Serve with brown rice.

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