Smokey Chicken Curry with Quinoa

Recipe: Smokey Chicken Curry with Quinoa


Indian Chicken Curry with a Mexican twist – leek, chicken and spinach curry with a touch of smoked paprika and chipotle to the traditional Indian slices. Served with a lighter option of quinoa over rice. Less bloating and more room for beer!

This curry is made in a cast iron pot / Le Creuset, starting on the stove top and transferring into the oven.


Notes: Curry is best made the night before eating so the spices have times to settle and develop. If cooking the same day, make sure once out of the oven the lid is removed and curry is left to sit for at least 20 minutes before serving so sauce settles.


Smokey Chicken Curry with Quinoa

Serves 4 – 6



8 skinless, boneless chicken thighs
4 leeks
4 garlic cloves, crushed
Large knob ginger, minced
2 tsp cumin
2 tsp coriander powder
2 tsp turmeric
1 tsp allspice
2 tsp cinnamon
2 tsp smoked paprika
2 tsp chipotle paste
Black pepper
2 tsp fennel seeds
1 tsp dried fenugreek leaves
1 tbsp lemon juice
2 tbsp lime juice
4 tomatoes, chopped into small pieces
2 red chillies
4 cups chicken stock
150g baby spinach
Coriander (optional)
4 servings of Quinoa (cooked to packet instructions with vegetable stock rather than water)




  1. Preheat oven to 180 degrees.
  2. Roast fennel seeds and grind into a powder, set aside with your other spices.
  3. Slice leeks in half lengthwise, then chop into 1cm pieces. Wash and fry in a cast iron pot / Le Creuset using vegetable oil until soft.
  4. Next add garlic, ginger, cumin, coriander powder, turmeric, allspice, chipotle, paprika, fenugreek, pepper and cook for 1 minute or until fragrant.
  5. Add chopped tomatoes, chicken stock, chicken thighs, chilli, lemon and lime juice. Stir, bring to the boil, rapid boil for 2 minutes and then place a lid on top and transfer to the oven to cook for 1 hour, checking half way through to make sure liquid hasn’t reduced too much. If so, add small splashes of water to loosen.
  6. When cooked remove lid and add spinach, stirring through and place lid back on top. Wait 3 minutes, remove lid and stir spinach through again. It should be nicely wilted into the curry without being overcooked.
  7. Serve curry with the quinoa and optional coriander garnish.

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