Indian Chicken Palak Curry

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

Creamy spinach and chicken curry with rich Indian spices and a touch of cream. This indian-inspired chicken (vegetarian-friendly) ready in about 50 minutes pairs chicken breast, fresh spinach, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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

• 400g chicken breast
• 200g fresh spinach
• 1 onion
• 2 tomato
• 1 tbsp curry powder
• 100ml cream
• 1 tsp garam masala

Instructions

1. Step 1: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add 1 diced onion and sauté for 3-4 minutes until translucent and fragrant, stirring occasionally. Add 1 tbsp curry powder, stir for 30 seconds until the oil turns golden brown and the spices release their aroma. Tip: Avoid stirring the onions too early — they need direct heat to caramelize properly.
2. Step 2: Add 400g chicken breast, cut into 1-inch cubes, to the skillet. Cook for 5-6 minutes, stirring occasionally, until the chicken is golden brown and no longer pink in the center. Push the chicken to one side of the skillet and add 200g fresh spinach, stirring until it wilts and collapses, about 2 minutes.
3. Step 3: Add 2 diced tomatoes to the skillet, breaking them up with a spoon. Reduce heat to low, cover, and simmer for 10-12 minutes until the tomatoes soften and the sauce thickens slightly, leaving a visible trail when a spoon is dragged across the surface. Tip: If the sauce becomes too dry, add 2-3 tbsp water to maintain consistency.
4. Step 4: Stir in 100ml cream, increasing heat to low. Cook for 2-3 minutes until the cream is fully incorporated and the sauce becomes glossy. Remove from heat and stir in 1 tsp garam masala. Tip: Add the garam masala at the end to preserve its aromatic oils and prevent burning.