I developed this easy Indian chicken curry for busy days when I wanted something cozy without pulling out a dozen spice jars. The chicken marinates overnight in yogurt, onion, garlic, and my homemade curry powder before gently simmering in tomato sauce. Finished with spinach and fresh coriander, it’s a simple dinner I never seem to tire of.

The Dinner That Never Let Me Down

There was a season after Miss Raha was born when I had very little time—and even less energy.

Like so many new mums, I was running on broken sleep, trying to nourish myself while caring for everyone else. Complicated dinners simply weren’t happening.

So I started making this curry.

I’d stir together the marinade the night before while the kitchen was quiet. The next day, all I had to do was tip everything into a pan, add tomato sauce and water, then let it quietly simmer while life happened around me.

I made it several times in one week. Because it was exactly what I wanted to eat.

The chicken thighs become unbelievably tender, the authentic curry powder vibe creates the kind of rich, authentic flavour you’d expect from an epic curry, and the sauce is rich without being weighed down by lots of oil.

A few handfuls of spinach disappear into the pot at the end, and suddenly dinner feels nutritionally complete.

These days, we almost don’t need the recipe anymore. We’ve made it so many times we cook it with our eyes closed. Served over fluffy Basmati Rice, it’s still one of those meals that makes the whole kitchen feel calm again.

This Is Where My Dietitian Brain Gets Excited.

• Skinless chicken thighs are rich in protein (plus they’re lean!) and provide important nutrients like iron and zinc.
• Spinach is an easy way to add more greens, fibre, and antioxidants.
• My curry powder is packed with flavor from a blend of antioxidant-rich spices.

Start With Quality Ingredients

A few ingredients make all the difference in this curry. Everything else is an everyday pantry staple you’ll find in the recipe card below.

• Boneless, skinless chicken thighs: Their natural fat keeps the meat juicy and tender throughout the simmer, giving the curry a richer flavor than chicken breast.
• Plain dahi (yogurt): Gently tenderizes the chicken while helping the marinade cling to every piece.
• Fresh baby spinach: This is one shortcut I never skip.

  A bag of ready-to-use baby spinach saves time.

Ready? Let’s Cook.

I use a wide skillet so that moisture evaporates more quickly, helping the chicken to brown rather than steam. As soon as the chicken loses its pink colour, move to the next step. Don’t be tempted to reduce the liquid. It cooks down into the perfect consistency.

Don’t overcook the spinach. Stir it in during the final few minutes, just until it’s wilted and still a vibrant green.

Grab the exact measurements and printable recipe card below.

Cooked this recipe? Leave a star rating and comment below, then tag @desiliciousrd on Instagram so I can see your version. Seeing your curries in your own kitchens is my favourite part.

Desi~liciously Yours, Shahzadi

The chicken marinates overnight in yogurt, onion, garlic, and my homemade curry powder before gently simmering in tomato sauce. Finished with spinach and fresh coriander, it's a simple dinner I never seem to tire of.

For the Chicken Marinade

• 1 onion, large, finely chopped
• ¼ cup yogurt, 2%, plain, dahi
• 2½ tsp curry powder
• 1 tsp garlic powder
• 1¼ tsp sea salt
• 8 chicken thighs, skinless, boneless (about 800 g)

For the Curry

• 2 tsp olive oil, extra virgin
• 1 cup tomato sauce, thick
• 1 cup water, hot
• 2 cups baby spinach
• ¼ cup cilantro, fresh, chopped

Marinate the Chicken

1. In a large bowl or airtight container, combine the chicken thighs, onion, garlic, curry powder, yogurt, and salt. Mix well until every piece of chicken is evenly coated. For the richest flavour, refrigerate the chicken overnight.

Cook the Curry

1. Heat the olive oil in a large skillet or Dutch oven over medium heat.

   Add the marinated chicken along with all of the marinade.

2. Cook for about 10 minutes, stirring occasionally, until the chicken is no longer pink on the outside.

3. Pour in the tomato and hot water, then stir well to combine.

4. Bring the curry to a gentle boil, then reduce the heat to medium. Cover and simmer for 25 minutes.

5. Add the spinach, cover, and cook for 2 minutes, just until it's wilted. The leaves should stay bright, vibrant green.

6. Remove the pan from the heat and finish with the cilantro.

Before You Start

• Add the chopped onion directly to the marinade—it’s one less thing to prep when you’re ready to cook.
• Marinate overnight for the deepest flavour, or for at least 30 minutes if you’re short on time.

My Best Curry Tips

• Use a large skillet or Dutch oven so the chicken browns instead of steams.
• Don’t worry if the sauce looks thin after adding the tomato sauce and water—it thickens beautifully as it simmers.
• Add the spinach right at the end so it stays vibrant and fresh.

Leftovers You’ll Love

• Refrigerate for up to 4 days or freeze for 3 months.

Nutrition Information:

Calories: 373kcal (19%)Carbohydrates: 11g (4%)Protein: 46g (92%)Fat: 16g (25%)Saturated Fat: 3g (15%)Polyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.04gCholesterol: 217mg (72%)Sodium: 1104mg (46%)Potassium: 1009mg (29%)Fiber: 3g (12%)Sugar: 5g (6%)Vitamin A: 2493IU (50%)Vitamin C: 23mg (28%)Calcium: 89mg (9%)Iron: 3mg (17%)

Keep in mind that the nutritional values provided are approximations and suggestions, and might fluctuate depending on ingredient variations, portion sizes, and recipe adjustments. This nutrition facts table cannot account for your individual needs.

Your body — including your hunger and satiety cues — change daily. It’s perfectly fine to eat more or less on different days. Instead of letting food guilt take over, consider mindful eating.

* Percent Daily Values are based on a 2000 calorie diet.