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Moghalai-Style Chicken

December 11, 2011

I am delighted to add Moghalai-Style Chicken to my repertoire! This fantastic curry, which I found in 660 Curries by Raghavan Iyer, is so simple. In fact, I was amazed that it delivered so much flavor for so little effort. It is a mixture of sweet and spicy, and the almonds add just the right amount of crunch.

Serving the curry over rice, I found that it makes 5 – 6 servings. You could cut the recipe in half, but I recommend making the whole thing because it reheats beautifully.

Moghalai-Style Chicken is a quick, easy, and very tasty recipe for this busy holiday season. If you enjoy Indian flavors, I think you will love it!




Moghalai-Style Chicken

(Adapted from a recipe in 660 Curries, by Raghavan Iyer)


(print the recipe)


I used chicken breasts, but I think boneless skinless chicken thighs would also work beautifully in this recipe. You can substitute 8 ounces of fresh spinach leaves, well washed and finely chopped, but the frozen spinach was so easy and worked great!


Serves 5 – 6


1 tablespoon garam masala

2 teaspoons coarse kosher or sea salt

½ teaspoon cayenne

½ teaspoon ground turmeric


¼ cup oil (I used light olive oil)

1 large red onion, finely chopped

½ cup golden raisins

½ cup slivered blanched almonds

2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces

1 package (8 – 10 ounces) frozen chopped spinach, thawed (no need to drain)

½ cup water


Steamed rice for serving (optional)


1. Stir the garam masala, salt, cayenne and turmeric together in a small bowl so they are ready to go when needed.

2. Heat the oil in a large skillet over medium heat.

3. Add the onion, raisins, and almonds. Cook, stirring occasionally, for about 15 – 20 minutes, until they’re starting to brown and the raisins are plump.



onions, raisins, and almonds after about 20 minutes



4. Add the chicken, and cook, stirring occasionally, for about 8 minutes.



5. Add the spices, and cook for about 30 seconds.



6. Stir in the spinach and water. Bring to a boil. Reduce heat so it is simmering; cover and cook for about 10 minutes, or until the chicken is done.



7. Serve over steamed rice.

14 Comments leave one →
  1. December 15, 2011 7:12 pm

    Simple and delicious. I am always trying to add more spinach to my diet, and this seems like a great way to do it! Thank you for sharing this with me. It looks perfect for a winter evening.

  2. December 17, 2011 8:48 am

    I am always up for trying a new curry! This looks and sounds so lovely!

    • December 21, 2011 8:38 am

      Thank you, Beth! I love the fact that you can get complex flavors so easily!

  3. December 18, 2011 6:44 am

    This recipe does sound simple and looks delicious!

  4. December 21, 2011 8:45 am

    This does look good, I like to make stuff like this when the girls aren’t around. Wanted to wish you and your family Merry Christmas.

    • December 21, 2011 8:47 am

      Thanks, Gina! A very Merry Christmas to you and your family, too!

  5. December 22, 2011 6:46 am

    I love curries and am always on the lookout for new recipes to try. This sounds wonderful with the spinach.

  6. February 6, 2012 7:22 am

    Such a beautiful way to use spinach! Love it!

  7. April 14, 2012 5:50 am

    This is one of my favorite recipes from 660 curries. I love that cookbook.

  8. May 6, 2015 4:03 pm

    Reblogged this on Mirymom's Blog and commented:
    We love a good Indian meal, but mostly they take too long to cook on a a weeknight. If I cook chicken in the oven at the same time as doing the stovetop stuff, we’ve got this one down to 40 min prep.

    • May 6, 2015 4:29 pm

      That is fast! Thanks for sharing it on your blog. I’ll have to check out the rest of your posts.


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