Gluten Free Cinnamon & Spinach Chicken Thigh Curry

This better-for-you cinnamon and spinach gluten free chicken thigh curry will have the whole family singing your praises!

Yield: 6 servings
Prep time: 5 minutes
Cook time: 30 minutes

Gluten Free Cinnamon & Spinach Chicken Curry

Not every curry is full of spices that make your eyes water and your nose run. Some curries have a sweetness to them and are just comforting and lovely, like this one. Sure, there's a little kick from the cinnamon but sweet tomatoes, rich spinach and a dollop of yoghurt tame that right down. I originally shared this recipe on my blog back in 2013, but since then, I've adjusted the spices a bit more, halved the amount of Greek yogurt and swapped the gluten-filled orzo I used to serve it with for rice. It's still delicious, though--and great for leftovers the next day, warmed and rolled in a gluten free wrap? Yas, please.

Piles of pilau rice--fragrant lightly spiced rice served with vegetables or nuts--usually accompany a curry, but I wanted something a little less heavy on the spice and served up simple basmati with a knob of butter forked through, seasoned with salt and sprinkled with golden linseeds because they are so good for you and more than just a topping for a yummy vegan butternut squash and leek soup.

Ingredients:

For the curry
1 tablespoon ground cinnamon
1 tablespoon curry powder
1 onion, diced
1 can/400g chopped tomatoes
2 tablespoons dried coriander leaf
150ml chicken stock
170g non-fat Greek yogurt
200g frozen spinach
500g boneless chicken thighs
no calorie cooking spray
sea salt
black pepper

For the rice
1/4 cup golden linseeds
1 tablespoon butter
500g basmati rice
sea salt
Need a conversion? Use this handy chart.

Skinny Gluten Free Chicken & Spinach Curry

If you're looking for a dish that's easy to whip up and still impressive enough to serve when you have guests over, this is it. Curries are one of the UK's national dishes and you'll be pretty hard-pressed to find someone who didn't like them, not even a mild one like this! 

Instructions:

1. Spray a large non-stick skillet with cooking spray and brown the onions. Sprinkle in cinnamon and curry powder and toast until fragrant.
2. Add the chicken and more cooking spray, if necessary, and allow the chicken to brown before adding in the stock, tomatoes and spinach and a pinch of sugar to cut through the tinny taste of the tomatoes. If you swap frozen spinach for tinned, you'll definitely want to add the pinch of sugar for the same reason.
3. Season with salt and pepper, cover and allow to bubble and simmer away for about 20 minutes. 
4. Cook the rice according to the instructions on the packet and once cooked, fork through a knob of butter, season with salt and scatter with golden linseeds.
5. Finish off the curry by stirring in the Greek yoghurt and sprinkling with coriander leaf.

 

More Comforting Recipes:

 Baked Gluten Free Scotch Eggs

 The Best Damn Gluten Free Fried Chicken 

Gluten Free Lamb Koftas