Indian Chicken Korma with Spinach
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.
Ingredients
- 500g chicken breast
- 1/2 cup yogurt
- 1/4 cup cashews
- 200g spinach
- 1 tbsp garam masala
- 1 onion
Instructions
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Indian 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 Indian 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 Indian 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 Indian 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 Indian 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
- ★★★★★
This dish was so comforting and flavorful. The chicken was tender, and the spinach was cooked to perfection.
- ★★★★★
I made it with coconut milk for a creamier texture. A staple in my household!
- ★★★★☆
The chicken was flavorful, and the spinach was well-blended. Perfect for a quick dinner!
