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Crispy curried chicken thighs with ginger/garlic spinach and honey mustard sauce.

Chicken and Spinach - Curried Chicken and Ginger Garlic Spinach

A quick and easy recipe for curried chicken thighs with ginger/garlic spinach and a honey mustard mayonnaise. Healthy, delicious and quick enough for a weeknight meal.
5 from 1 vote
Prep Time 10 mins
Cook Time 30 mins
Resting time 6 mins
Total Time 46 mins
Course chicken recipes, weeknight meals
Cuisine Chinese inspired
Servings 2
Calories 219 kcal

Equipment

  • Cast iron pan
  • Instant read thermometer
  • microplane
  • Large pan with a lid

Ingredients
  

  • 2 whole chicken legs boneless, skin on
  • 200 g spinach washed
  • 1 whole orange juiced
  • ½ clove garlic
  • 1 nub ginger the same amount as the garlic
  • 1 tbsp olive oil
  • 2 tbsp peanut oil canola, vegetable, sunflower oil also work
  • 1 tbsp curry powder
  • 1 tsp butter

Instructions
 

  • If you want to make the sauce read above and make that first.
  • Marinate the chicken on the flesh side with the curry powder. You can marinate them overnight for extra flavour or begin cooking right away.
    Chicken marinating in curry powder.
  • Season the chicken with salt on both sides. Add the vegetable oil to a cast iron pan and add the chicken skin side down to the cold pan with the oil. Turn to high heat.
  • Once the pan gets hot and the oil starts to splatter, turn down to medium/low heat. Cook the chicken low and slow to crisp up the skin and render out all the fat. Turn the chicken around from time to time to make sure it cooks evenly.
  • Juice the orange. Microplane the ginger and garlic together and add the olive oil to stop it from drying out.
    A ginger and garlic mixture.
  • Once the chicken skin is looking super crispy, turn the chicken over to the flesh side and finish the last 10% cooking on the flesh. About 3-5 minutes. Temp to 165°F or 74°C. Rest the chicken for 6 minutes in a warm place.
    Crispy curried chicken thighs cooked in a cast iron pan.
  • Get a large pan with a lid hot on high medium high heat. Add the orange juice and butter together and wait till it boils. Add the spinach, season with a little salt and put the lid on.
    Spinach cooking in the pan with ginger, garlic and orange juice.
  • After about 2 minutes the spinach is ready, add the ginger garlic mixture and turn off the heat. Drain the spinach on paper towels.
  • Slice the chicken with a sharp knife. Plate the spinach first, then the chicken and drizzle with the honey mustard mayo or serve it on the side. Enjoy!
    Crispy curried chicken thighs with ginger/garlic spinach and honey mustard sauce.

Notes

In this recipe I cook the chicken similar to how you would cook a duck breast. This renders out most of the fat and creates and incredibly crispy skin.
Keep an eye on the chicken skin while cooking. You want to hear the sizzling sound of chicken frying but not too high that it burns. Take your time. 
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