Quick chicken, tomato and spinach curry


Ok, the photo is a shocker but, in my defence, curries are notoriously hard to photograph.  Just to prove my point, there is no photo of this recipe in the cookbook where the recipe was published and … there was no photo on the web page featuring this recipe.  But I was not going to let that deter me.  If you have been following this blog for a while, you would have seen some shockers.  What is one more?

I chose this recipe because I have a lot of silverbeet in the freezer and I wanted to use some of it before the next lot matures.  The recipe calls for fresh baby spinach which is barely wilted.  If I had stuck to the recipe, I am sure my photo would have been more attractive but … I would have one more container of silverbeet in the freezer.  Even though I don’t have any fresh potatoes from the garden and the tomato harvest was not the best this year, I can imagine a time when all the vegetables in this dish did come from my garden.  I would love that. The trick will be to have them all ready to harvest at the same time.  Even without that pleasure, it is certainly a recipe I would make again.

Also, I love that word “quick”.  I find more and more people don’t have the time or the inclination to be preparing dinner from scratch every night.  We want a meal which is quick to make but still tasty and nourishing.  This one ticks all the boxes.  I have simplified it even more than the published version.  This is a recipe for those days where we really don’t feel like cooking.

The recipe calls for skinned chicken thighs.  I bought a whole chicken and cut it into eight pieces.  It will be enough for 3 meals for us which is a double bonus – two cook free days ahead.  You could also buy chicken marylands and cut them into two.  The important thing is, you need skinned chicken on the bone.

The recipe is by Belinda Jeffery from her book Tried and True Recipes.


  • About ⅓ cup oil
  • 4 garlic cloves, finely chopped
  • 2 tbs* fresh ginger, finely chopped
  • 1-2 red chillies, seeds and all, finely chopped
  • 2-3 tbs* curry paste (Belinda recommends Madras curry paste)
  • 6-7 chicken thighs, bone-in and skinned – or four chicken marylands cut into two or a whole chicken cut into eight pieces
  • 3 medium size potatoes, cut into small chunks (about 1.5cm)
  • ⅔ cup water
  • 400g can tomatoes, coarsely chopped
  • salt and  black pepper, to taste
  • lemon or lime juice, to taste
  • About 125g baby spinach leaves (or silverbeet (fresh or frozen))

*These are 20 mil tablespoons.


  1. Heat the oil over medium heat in a large, heavy-based frying pan.
  2. Add the garlic, ginger and chillies and cook them, stirring constantly, for a few minutes.
  3. Add the curry paste and cook it, stirring all the while, for a minute or so until it smells fragrant.
  4. Add the chicken, cook for 2-3 minutes, making sure each piece is coated in the curry mixture.
  5. Add the potatoes, again making sure they’re well coated.
  6. Pour in the water, tomatoes (liquid and all), salt and pepper. Bring it to the boil then reduce the heat, cover the pan and simmer for about 25 minutes, turning the chicken occasionally.
  7. Uncover the pan and cook the curry for a further 10 minutes or so until the chicken is cooked to your liking and the liquid has boiled down and thickened a bit.
  8. Add a squeeze of lemon juice. Taste the sauce, adding more lemon or salt if needed.
  9. Reduce the heat, add the spinach and stir it in until just wilted.



Cannelloni with spinach and ricotta


Sorry there haven’t been many posts of late.  I haven’t been feeling like cooking for one reason or the other, the latest being, I have a bloody head cold.  Waking up every morning with a headache is quite wearing.  As a result of my lack of enthusiasm for cooking, we have been eating meat and three veg more often than not. Continue reading



This month, The Cook Book Guru is featuring Claudia Roden’s A New Book of Middle Eastern Food.  I have already posted two recipes from this cookbook, Moroccan Tagine with Prunes and Muhallabia (one of my all-time favourite desserts).   As I have previously mentioned, Claudia’s book is the classic English language cookbook on Middle Eastern cooking.  It was first published as A Book of Middle Eastern Food in 1968. Continue reading

Rainbow Chard, Cheese & Almond Tart

Silverbeet, silverbeet, silverbeet …  Rainbow chard, rainbow chard, rainbow chard …

It is raining silverbeet and rainbow chard in this household.  I have so much of it and I only planted one little itsy, bitsy container of it. Continue reading

Spinach and Walnut Risotto

It’s hard work having two houses:(

Yesterday morning, we cleaned our Perth house and then drove for more than 3 hours to arrive in Bridgetown as the sun was setting.

After all that work and the long drive, we thought we would have a wee drink on the verandah before preparing dinner. Continue reading

Tuna and Spinach Patties

I visited my friend, Deb, a while back and, as I was leaving, she handed me several recipes.  “You might like to try these”, she said.  Deb likes to read recipes – she is not quite so keen on cooking them:)

One of the recipes caught my eye because it required spinach.  We are overwhelmed with silverbeet, at the moment, and I thought we could replace the spinach with silverbeet. Continue reading

Herb & Chilli Chicken with Turmeric Potatoes and Silverbeet with Mint & Yoghurt

This is a very simple, but tasty dish.  So tasty in fact, I have already made it twice.   I discovered it in the latest issue of Cuisine magazine.  The first time I made it I used drumettes and the second time, Marylands.  The Marylands were better.  Whatever you use, make sure you buy chicken with the bone in and the skin on.

I love the fact that it is served with silverbeet.  We have silverbeet everywhere at the moment and it is great to have a use for it.    As I have mentioned before I am not a great fan of silverbeet but, served with mint-flavoured yoghurt, it is quite nice.  The first time I didn’t drain the yoghurt (the recipe does not say to do so) but in the picture in the magazine the yoghurt looks very solid and it was much nicer when it was drained. Continue reading

Penne with Greens, Two Cheeses and Walnuts

This is a Ray McVinnie recipe (I have amended the quantities slightly).  He is a regular contributor to the New Zealand magazine Cuisine (he is also a judge on the NZ Masterchef). This recipe appeared in the March 2007 issue of Cuisine magazine (Issue 121).   Cuisine magazine has all the recipes from its magazines online (here is the link to their great site) and have a facility where you can list the ingredients you have in your pantry and it will bring up recipes in its magazine with those ingredients.

One day, Maus typed in a number of ingredients we had languishing in the fridge.  We can’t remember exactly what but I can imagine having left over cream and blue cheese, and even rocket, from a dinner party.  She is guessing a gift of silverbeet from our neighbour, Renate.  Anyway, up popped this recipe.  We have been making it ever since.  Ray McVinnie advises it is based on a traditional recipe from the Piemonte (Piedmont) region in Italy. Continue reading