Ginger Spinach Chicken

Ginger chicken

I love this quick and easy chicken sautéed with spices and yogurt. It pairs well with bread, tortilla, in a wrap or salad. Give it a try!

Serves 4


  • 2lb boneless chicken, breast or thigh
  • 2 cups onion chopped
  • 2 cups baby spinach
  • 1 Tbsp olive oil
  • 1/2 tsp cumin seeds
  • 1/2 or 1tsp ginger paste
  • 1 tsp paprika
  • 1 tsp coriander
  • 1/2 tsp garam masala
  • 1/2 tsp turmeric
  • A dollop of plain yogurt, full fat or fat free
  • Salt to taste


  1. Optional - You may tenderize the chicken with a teaspoon of lime juice and marinate for 15 minutes. 
  2. Set a large high-sided sauté pan over medium-high heat. Swirl olive oil into it, when it is about to smoke, turn the heat to medium and sprinkle cumin seeds.
  3. It will begin to splutter, add in the boneless chicken and let cook until it turns white. Approximately 5-6 minutes. 
  4. Add ginger paste and all the spice powders and combine. Turn the heat to medium-high. 
  5. When the spices are aromatic, add in salt and yogurt. Combine well and cover. Cook on low for 7-8 minutes. 
  6. Remove the lid and let most of the liquid evaporate. Once the oil starts to float, add onions and spinach. Toss to combine. Turn off the heat. 
  7. Use it hot over rice, bread, or in a wrap with veggies. You can also have it in a salad. Enjoy!
Tip: If you leave the liquid as is, this could also be a creamy chicken curry! 

Ginger chicken and salad