Dinner

Simple Chicken & Spinach Curry with Easy Flatbreads Recipe

ByJack Voss January 28, 2026January 28, 2026

Introduction

This simple chicken and spinach curry pairs tender chicken with hearty lentils and vibrant spinach, creating a flavorful and comforting meal. Served alongside easy homemade flatbreads, it’s perfect for a cozy dinner that feels special without the fuss.

The image shows a close-up of a meal set on a white marbled texture. On the left side, there are three stacked flatbreads with a golden-brown dotted texture on top, and one broken piece placed below. On the right side, a large shallow pot with green handles contains a thick stew with yellow lentils, green leafy vegetables, and chunks of browned meat, with some red chili flakes sprinkled on top. Above the pot, there are two small round dishes: one filled with white creamy yogurt with a spoon in it, and the other with red chili flakes. All dishes are placed closely, highlighting the textures and colors of the food vividly. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp vegetable oil
1 onion, sliced
4 chicken thigh fillets, cut into cubes
2 garlic cloves, chopped
1 tsp cumin seeds
100g red lentils
2-3 tbsp hot curry paste
1 chicken stock cube
350g frozen spinach
½ tsp chilli flakes
600g self-raising flour
1 tsp baking powder
300ml natural yogurt, plus extra to serve
Vegetable oil, for the work surface and rolling pin

Instructions

Step 1: Make the flatbreads by combining the flour, baking powder, ½ tsp salt, yogurt, and 3-4 tbsp water in a large bowl. Mix until a soft dough forms, then turn onto a lightly oiled surface and knead briefly until smooth. Divide the dough in half; wrap one half and chill it for another use, and set the other half aside while cooking the curry.
Step 2: Heat vegetable oil in a large saucepan over medium-high heat. Add the sliced onion and chicken cubes, cooking for 5 minutes, turning the chicken until browned on all sides.
Step 3: Add the chopped garlic and cumin seeds to the pan and cook for 2 minutes until fragrant.
Step 4: Stir in the red lentils, curry paste, chicken stock cube, and 300ml boiling water. Bring to a boil, then reduce heat to a simmer. Cover and cook for 15 minutes.
Step 5: Add the frozen spinach to the curry, stirring well. Cook for another 5-10 minutes until the lentils are soft and chicken is cooked through. Sprinkle in the chilli flakes and adjust seasoning if needed.
Step 6: While the curry simmers, divide the reserved flatbread dough into four equal pieces. On a lightly oiled surface, roll each piece into thin shapes (ovals, circles, or teardrops). Oil the rolling pin lightly to prevent sticking.
Step 7: Cook each flatbread in a hot griddle or frying pan over high heat for 2-3 minutes per side until golden and cooked through. Keep cooked flatbreads warm in a clean tea towel while cooking the rest.
Step 8: Serve the curry divided between bowls, topped with a spoonful of natural yogurt. Accompany with warm flatbreads for dipping and scooping.

Tips & Variations

Add a squeeze of lime or a handful of fresh coriander to the curry just before serving for extra brightness.
Use mild curry paste and omit the chilli flakes for a gentler flavor suitable for children.
The flatbread dough can be made ahead and refrigerated for up to 24 hours before cooking.

Storage

Store leftover curry in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water if it thickens too much. Flatbreads are best eaten fresh but can be wrapped in foil and warmed in the oven within 1 day.