Palak Chicken

Last updated on: March 10, 2026

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If you’ve ever looked at a bag of spinach and thought, “You again?”, Palak Chicken is about to fix that relationship.

This is a high-protein spinach chicken curry that looks outrageously green, tastes properly indulgent, and somehow convinces even small humans that vegetables are not the enemy.

Despite chucking a whole bag of spinach into the mix, it doesn’t taste like spinach in the slightest – just a smooth, rich curry sauce you’d happily pay takeaway prices for.

Each serving delivers around 66 g protein for roughly 430 calories, with chicken breast doing the heavy lifting and spinach quietly minding its business in the background.

It’s fast (about 30 minutes), simple (one wok and a blender), and ideal if you’re trying to eat well without feeling like you’re being punished for past life choices.

If you want a curry that feels comforting, looks impressive, and still helps you hit your protein target, this Palak Chicken has your back.

Why You’ll Love This High-Protein Recipe

• Around 66 g protein per serving – properly filling, not “hungry again in an hour” filling

• Sneaks a whole bag of spinach into dinner without tasting green or worthy

• Ready in about 30 minutes from chopping board to plate

• One-pan curry (plus a quick blend) with no complicated steps

• Family-friendly, freezer-friendly, and weeknight-friendly

• Lighter than most takeaway curries but still big on flavour

Key Ingredients

Baby Spinach. The star of the show. It’s mild, it’s mighty, and when blended, it turns into the green sauce of dreams without making your kitchen smell like a compost heap.

Fresh Coriander. Adds a fragrant punch that says, "Yes, I do know what I’m doing," even if you absolutely don't.

Chicken Breast. High in protein, low in effort. Diced into bite-sized chunks because nobody’s got time to saw through chicken slabs mid-meal.

Chicken Stock. Our secret sauce to keeping everything juicy and savoury. Like giving the spinach a little umami bath.

Garlic and Ginger Paste. The classic duo. Like Ant and Dec, but for your tastebuds — and somehow less annoying.

Red Chilli. Optional but recommended. Adds a cheeky bit of fire without burning your face off.

Curry Powder. The spice squad arrives. Instantly transforms boring into "phwoar."

Tomato Purée. Deepens the flavour and stops your green sauce from tasting like a smoothie gone rogue.

Low-fat Greek Yoghurt or Lemon Juice. Optional, but a little swirl or squeeze at the end gives it that “I went to culinary school” finish.

Variations & Tips

• Want even more protein? Add an extra 100–150 g chicken breast and a splash more stock

• Swap chicken breast for turkey breast if that’s what’s in the fridge

• For extra richness, stir in a tablespoon of yoghurt at the end instead of serving it on top

• If cooking for kids, skip the chilli entirely – the flavour still holds up

• Don’t overcook the spinach before blending; just wilt it to keep the colour vibrant

Palak Chicken

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 8 reviews

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This vibrant Palak Chicken Curry sneaks an entire bag of spinach into a gloriously rich, bright green sauce without tasting remotely "green". High in protein and full of tender chicken, it's a quick, fuss-free curry that looks fancy but takes barely 30 minutes to whip up.

• Total Time: 35 mins
• Yield: 3 1x

Ingredients

Units MUS Scale 1x2x3x

• 250g baby spinach (can use frozen, defrosted and squeezed)
• Handful fresh coriander (doesn’t need chopped)
• 200 ml chicken stock
• 1 tbsp oil
• 600g chicken breast, diced into bite-sized chunks
• 1 medium onion, finely chopped
• 2 tbsp garlic and ginger paste (1 tbsp of each, mixed)
• 1 red chilli, finely chopped (optional, adjust to taste)
• 2 flat tbsp curry powder
• 1 tbsp tomato purée
• 1/2 tsp salt
• 1/2 tsp sugar
• Optional: 1 tbsp low-fat Greek yoghurt or 1 tsp lemon juice to finish

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Instructions

Heat the wok on a high heat and add the spinach and coriander. Keep stirring for 2-3 minutes until it wilts.

Once wilted, add it to a blender with the chicken stock and blend until smooth, set aside and admire the colour.

In the same wok, add the oil and chicken and brown on all sides. It doesn’t need fully cooked through as this will happen when we do the sauce. Once brown, remove and set aside.

Turn the heat down to medium and add the onion and fry for a a few minutes until golden. Add the garlic, ginger and chilli and fry for a further 30 seconds.

Add the curry powder and tomato puree and cook for a further 30 seconds.

Add the chicken back to the pan along with the spinach sauce, salt and sugar, simmer uncovered for 6-8 minutes until the chicken is cooked through.

Serve with a swirl of Greek yoghurt.

• Author: Scott Baptie
• Prep Time: 15 mins
• Cook Time: 20 mins
• Category: Main Course
• Method: Stove Top
• Cuisine: Indian

Nutrition

• Serving Size: 1
• Calories: 433
• Fat: 13 g
• Carbohydrates: 13 g
• Protein: 66 g

Recipe Video

Keeping Palak Chicken Fresh For Later

To Store

Pop your Palak Chicken into an airtight container once it’s cooled. Keep it in the fridge where it’ll stay fresh and fabulous for up to 3 days. Remember: green sauce = good vibes.

To Reheat

Gently reheat the Palak Chicken on the hob over medium heat, adding a splash of water if it’s looking a bit thick. Microwave? Absolutely fine — 2-3 minutes on medium, stirring halfway through to avoid green lava explosions.

To Freeze

Palak Chicken freezes like an absolute champion. Portion it into freezer bags or containers, squeeze out the air (yell "I banish thee!" for drama), and freeze for up to 2 months. Defrost in the fridge overnight before reheating.

FAQs

Can I use frozen spinach for Palak Chicken?

Absolutely! Just make sure it’s defrosted and squeezed dry so you don't end up with soup instead of sauce. Easy peasy spinach squeezy.

 Is Palak Chicken spicy?

Palak Chicken is only as spicy as you want it to be. Leave the chilli out if you're delicate, or chuck in an extra one if you're feeling brave.

Can I make Palak Chicken dairy-free?

Yes! Just skip the yoghurt swirl at the end. Palak Chicken will still be lush, creamy, and smugly dairy-free.

Can I meal prep Palak Chicken?

Palak Chicken was basically designed for meal prep. It reheats like a dream and gets even tastier after a nap in the fridge.

What should I serve with Palak Chicken?

Rice, naan, chapatis — or just a massive spoon if you’re feeling rebellious. Palak Chicken goes with everything.

If you liked Palak Chicken, try these:

Chicken Bhuna. Love a thick, rich curry where the sauce clings to the chicken like clingfilm to everything except the bowl? Chicken Bhuna is your jam. Packed with spice, but not drowning in sauce, it’s perfect if you like your curry with a bit more attitude.

Chicken Madras. If you fancy turning up the heat (and showing your tastebuds who's boss), Chicken Madras brings the spice party. It’s bold, it’s hot, and it’s somehow still ready faster than you can find the takeaway menu.

Healthy Chicken Karahi. Karahi nights are the best nights. This Healthy Chicken Karahi serves up smoky, peppery flavours in a lighter, waistline-friendly version that’s still big on taste. Great for when you want a proper curry without the food coma.

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Loved the recipe? Got your own little tweaks and twists? I am all ears! Feel free to drop a comment below and share your cooking experiences with me.