Chicken Korma with Spinach

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A creamy Indian curry with chicken, spinach, and a rich cashew-based sauce. This indian-inspired chicken (vegetarian-friendly) ready in about 50 minutes pairs chicken breast, yogurt, cashews for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 30 min Serves 4 Indian cuisine 420 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Instructions

  1. Step 1: Heat 1 tbsp oil in a large skillet over medium heat. Add 1 diced onion (cut into 1/2-inch cubes) and 1/4 cup cashews. Sauté for 5-7 minutes, stirring occasionally, until the onion is translucent and the cashews are lightly golden and fragrant. Tip: Toast the cashews first by cooking them alone for 2 minutes before adding the onion to prevent burning.
  2. Step 2: Stir in 1/2 cup yogurt, 200g spinach (washed and roughly chopped), 500g chicken breast (cut into 1-inch cubes), and 1 tbsp garam masala. Cook over low heat for 5 minutes, stirring gently, until the yogurt is warmed and the chicken is coated in the mixture. Tip: Add the yogurt after the onions and cashews are cooked to prevent curdling.
  3. Step 3: Cover the skillet and simmer over low heat for 20 minutes, stirring occasionally, until the chicken is tender (easily pierced with a fork) and the sauce thickens enough to coat the back of a spoon. Tip: If the sauce becomes too thick, add 2-3 tbsp water or chicken broth to loosen it before serving.

Frequently asked questions

How long does Chicken Korma with Spinach take to make?

Total time is about 50 minutes (20 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Chicken Korma with Spinach?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken breast from drying out.

Can I substitute ingredients in Chicken Korma with Spinach?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Chicken Korma with Spinach for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Chicken Korma with Spinach vegetarian-friendly?

Yes — this recipe is tagged vegetarian-friendly based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

What others are saying

Related recipes