Roasted Chicken Curry in Spinach Parmesan Sauce
Servings: 4
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Ingredients:
For the Roasted Chicken:
4 boneless chicken thighs or breasts
1 tsp turmeric powder
1 tsp garam masala
1 tsp cumin powder
1/2 tsp chili powder (optional)
1 tbsp lemon juice
Salt to taste
1 tbsp oil
For the Spinach Parmesan Sauce:
2 cups fresh spinach (or 1 cup frozen, thawed)
3 cloves garlic, minced
1 small onion, finely chopped
1 tbsp butter or oil
1/2 cup heavy cream (or fresh cream)
1/3 cup grated Parmesan cheese
Salt and pepper to taste
1/4 tsp nutmeg (optional)
1/2 cup milk (to adjust consistency if needed)
Instructions:
Step 1: Marinate and Roast the Chicken
In a bowl, mix turmeric, garam masala, cumin, chili powder, lemon juice, salt, and oil.
Coat the chicken pieces well with the marinade and let them rest for at least 20 minutes.
Preheat oven to 200°C (400°F). Place the chicken on a baking tray lined with foil or parchment.
Roast for 25–30 minutes, turning halfway, until cooked through and slightly charred. Set aside.
Step 2: Make the Spinach Parmesan Sauce
In a pan, heat butter or oil. Sauté chopped onion until soft. Add garlic and sauté until fragrant.
Add the spinach and cook until wilted (or use pre-cooked spinach if using frozen). Let cool slightly.
Blend the spinach mixture into a smooth paste (optional for a creamy texture).
Return it to the pan. Add cream, Parmesan, nutmeg (if using), salt, and pepper.
Stir gently over low heat until the sauce thickens. Add milk if needed to adjust consistency.
Step 3: Combine and Serve
Slice the roasted chicken and add it to the simmering spinach-Parmesan sauce.
Let it simmer for 3–5 minutes so the flavors blend well.
Serve hot with steamed rice, naan, or pasta for a fusion-style meal.
Tips:
Add red chili flakes or black pepper for extra heat.
You can add mushrooms or bell peppers to the sauce for more texture.
For a lighter version, use half-and-half instead of heavy cream.
