Cook's Hideout: Chicken & Spinach Curry

August 05, 2012

Chicken & Spinach Curry

If you are confused from the title, rest assured this is still a vegetarian blog. Today's recipe is made of meat-free 'Chicken' (I used Gardein brand) and meaty mushrooms in a creamy and rich green spinach gravy. Even with meaty, creamy and rich in the description of the dish, this happens to be a Vegan dish that tastes amazing.

I've been meaning to make this dish from Vaishali's (Holycow Vegan) blog for a long time now. "Cooking with Greens" theme for BM and choosing a combo with a gravy dish, finally made that happen. 

Day 3: Chicken & Mushroom in Creamy Spinach Gravy
Chicken - 2 pieces (package has 4 pieces), cubed
Mushrooms - 2 cups, cubed
Spinach - 2 cups frozen, thawed in the microwave and ground to a paste (use about 4-5 cups if using fresh spinach, microwave with little bit of water and then grind to a smooth paste)
Onion - 1 medium, finely chopped
Tomato puree - 1cup
Almond butter - 3tbsp (or soak 1/3 cup of almonds/ cashews in hot water for 2 hours and grind to a smooth paste)
Ginger + garlic paste - 1tsp
Ground Cumin - ½tsp
Ground Coriander - 1tsp
Red chili powder - 1tsp (or to taste)
Garam Masala -½tsp
Turmeric - ½tsp
Cumin seeds - 1tsp
Lemon juice - 1tbsp
Salt - to taste

  • Heat 1tbsp oil in a saute pan; add cumin seeds and once they splutter, add onions and saute until lightly browned around the edges.
  • Add turmeric and g+g paste and cook for another minute.
  • Next stir in the tomato puree along with all the dry masalas and salt. Cook covered on medium-low flame until tomatoes turn darker and oil start to ooze out around the edges.
  • Add the chopped mushrooms, mix well; cover and cook until the mushrooms are tender, about 4-5 minutes.
  • Next add the chopped chicken and cook until heated through, about 3-4 minutes.
  • Add the spinach puree and cook covered until completely cooked.
  • Stir in the almond butter (paste) and cook for about 3-4 minutes. Add water at this stage to get to the desired consistency.
  • Check seasonings, squeeze the lemon juice and the curry is ready to serve.
I paired the curry with Quinoa & Basmati Pilaf, another recipe that's been on my to-make list for a while. This recipe is from "Big Vegan" cookbook by Robin Asbell.
Quinoa & Basmati Pilaf:
Quinoa - ½cup, thoroughly rinsed and drained
Basmati rice - ½cup, thoroughly rinsed and drained
Onion - 1 small, chopped
Shah jeera - 1tsp
Salt & Pepper - to taste

  • Heat 2tsp oil in a medium sauce pan; add shah jeera and once the seeds start to splutter, add onions and cook until translucent, about 4 minutes.
  • Add quinoa and basmatic rice to onions and cook on medium-high flame, stirring constantly until lightly toasted, about 3-4 minutes.
  • Add 2¼ cups of water, salt and pepper and bring the mixture to a boil; lower the heat to medium-low and cook covered for 15-20 minutes or until all the water is absorbed and grains are cooked through. Set aside for at least 10 minutes before fluffing the pilaf.
  • Enjoy with your favorite side.
Let's check out what my fellow marathoners have cooked up for Day 3 of BM# 19.


  1. Omg, wat an interesting combo, pilaf and chicken curry bother together makes me drool.

  2. Wow love those pictures Pavani and you really caught me in there..:) had really selected some very good ones..thanks!

  3. Oh my how tempting! I had bookmarked this very recipe from Vaishali and you've reminded me that I should make it soon.

  4. When I saw the title, I was indeed surprised! I have heard of vegetarian chicken but never both to check it out, when the real one stares at me every time I do my groceries. Curry looks delicious.

  5. what a rich curry...must be so good


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