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Chicken & spinach curry with fast flatbread

Chicken & spinach curry with fast flatbread

Let this tender chicken curry simmer to itself, then serve with the flatbread for a Friday night feast. 

4.5 out of 5 stars(3) Rate this recipe
HealthyHigh protein2 of your 5 a day
  • Serves4
  • CourseMain meal
  • Prepare5 mins
  • Cook1 hr 25 mins
  • Total time1 hr 30 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 1 tbsp Essential Sunflower or Olive Oil
  • 2 pack 2 Essential British Chicken Legs
  • 1 tbsp Essential Butter
  • 2 Essential Onions, thinly sliced
  • 5 clove/s garlic, finely grated
  • 30g piece ginger, finely grated
  • 1 tsp chilli flakes, plus extra to serve, if liked
  • 2 tsp Cooks’ Ingredients Medium Curry Powder
  • 500g frozen Essential Whole Leaf Spinach, defrosted
  • 2 Essential Tomatoes, roughly chopped
  • 200ml chicken or vegetable stock, hot, made with a cube

For the flatbread

  • 200g Essential Self Raising Flour , plus extra for rolling
  • tbsp Essential Sunflower or Olive Oil


  1. Put the oil in a wide, heavy-based pan. Season the chicken, then gently brown in the oil, allowing as much fat as possible to run from the skin, about 10 minutes.

  2. For the bread, combine the flour, a pinch of salt, the oil and 100-125ml warm water in a large bowl to give a soft dough. Knead for 5 minutes, return to the bowl and cover with a clean, damp tea towel. Leave for 20 minutes.

  3. Move the chicken to a plate. Add the butter, onions and 1 tbsp water to the pan, then cover and cook gently for 15 minutes, stirring occasionally, or until the onion is soft and getting sticky. Stir in the garlic and ginger, cook for 2 minutes, then add the chilli flakes and curry powder and cook for 1 minute more. Stir in the spinach, tomatoes and stock, then return the chicken to the pan. Season, cover and simmer gently for 50-55 minutes, uncovering halfway through, until the chicken is thoroughly cooked, the juices run clear with no pink meat and the sauce has reduced a little.

  4. As the curry cooks, finish the bread. Divide the dough into 4 on a floured surface and roll into 21cm rounds. Heat a frying pan until smoking. Cook the bread, 1 at a time, for 30-60 seconds per side, until browned patches appear. Serve the curry sprinkled with extra chilli flakes, if liked, and the bread for dipping.

Cook’s tip

Cooking good-value cuts of chicken on the bone enriches the sauce and adds flavour. If short on time, this could be made using chicken thigh fillets – simmer for 40 minutes, or until tender and cooked through. Pick up a pack of flame-baked naans to go on the side.


Typical values per serving when made using specific products in recipe


2,110kJ/ 506kcals



Saturated Fat












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