Description
A rich and creamy Chicken Curry with Coconut Milk, Tomatoes, and Spinach, infused with warming spices and cooked on the stovetop. This easy, Indian-inspired dish combines tender chicken pieces simmered in a luscious coconut milk sauce with fresh spinach, making a comforting meal perfect for any night of the week.
Ingredients
Scale
Main Ingredients
- 1 tablespoon coconut oil or olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- ½ teaspoon turmeric
- 1 pound boneless, skinless chicken breast or thighs, cut into bite-size pieces
- 1 (14 oz) can diced tomatoes with juices
- 1 (14 oz) can full-fat coconut milk
- 2 cups fresh spinach
- Salt and black pepper, to taste
- Juice of ½ lime (optional)
- Chopped fresh cilantro for garnish
Instructions
- Heat the aromatics: Heat oil in a large skillet over medium heat. Add the chopped onion and cook for 3 to 4 minutes until softened. Stir in the minced garlic and grated ginger and cook for another minute to release their flavors.
- Toast the spices: Add the curry powder, ground cumin, and turmeric to the skillet. Stir constantly for about 30 seconds to lightly toast the spices and enhance their aroma.
- Brown the chicken: Add the chicken pieces to the pan. Cook for 5 to 6 minutes, stirring occasionally, until the chicken is browned on all sides but not fully cooked through.
- Add liquids and simmer: Pour in the diced tomatoes with their juices and the full-fat coconut milk. Stir everything together and bring the mixture to a gentle simmer. Cover the skillet and cook for 10 to 12 minutes, or until the chicken is cooked through and tender.
- Wilt the spinach: Stir in the fresh spinach leaves and cook for an additional 2 to 3 minutes, just until the spinach wilts and integrates into the curry.
- Season and finish: Season with salt and black pepper to taste. Optionally, squeeze the juice of half a lime over the curry for brightness. Garnish with chopped fresh cilantro if desired.
- Serve: Serve the curry hot over steamed rice or with naan bread for a complete meal.
Notes
- You can substitute baby kale or Swiss chard for the spinach if preferred.
- For extra heat, add a pinch of cayenne pepper or a chopped chili along with the garlic.
- This dish pairs well with basmati rice or warm naan bread.
- Use boneless, skinless chicken thighs for a juicier texture, or breasts for a leaner option.
