Coconut Chicken Curry with Spinach
Creamy Coconut Chicken Curry with Fresh Spinach
Ingredients:
1.5 lbs (680g) boneless, skinless chicken thighs, cut into chunks
1 tablespoon oil (coconut or vegetable)
1 large onion, diced
3 cloves garlic, minced
1-inch piece of fresh ginger, grated
1 tablespoon curry powder
1/2 teaspoon turmeric
1 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon chili flakes (optional)
1 (14 oz) can full-fat coconut milk
3 cups baby spinach
Salt to taste
Juice of 1/2 lime
Fresh cilantro for garnish
Cooked basmati rice, for serving
Directions:
Heat oil in a large skillet over medium heat.
Add diced onions and sauté for 5 minutes until translucent.
Stir in garlic and ginger and cook for another minute.
Add curry powder, turmeric, cumin, paprika, and chili flakes. Stir for 30 seconds to bloom the spices.
Add chicken pieces and cook for 6–8 minutes, stirring occasionally, until browned.
Pour in coconut milk and bring to a gentle simmer. Cover and cook for 15–20 minutes until the chicken is cooked through and tender.
Stir in spinach and cook for 2–3 minutes until wilted.
Season with salt and lime juice to taste.
Garnish with fresh cilantro and serve over rice.
Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes
Kcal: 450 kcal | Servings: 4 servings
#coconutchicken #spinachcurry #chickencurry #coconutmilkrecipes #comfortfood #easycurryrecipe #indianinspired #chickenandspinach #healthycurry #glutenfree #dairyfree #coconutflavor #creamyandspicy #weeknightmeals #lowcarboption #currylovers #richflavors #spinachrecipes #onepotdinner #homecookedcurry
Creamy, cozy, and full of flavor! This Coconut Chicken Curry with Spinach is the ultimate one-pan meal for any night of the week
Coconut Chicken Curry with Spinach
Creamy Coconut Chicken Curry with Fresh Spinach
Ingredients:
1.5 lbs (680g) boneless, skinless chicken thighs, cut into chunks
1 tablespoon oil (coconut or vegetable)
1 large onion, diced
3 cloves garlic, minced
1-inch piece of fresh ginger, grated
1 tablespoon curry powder
1/2 teaspoon turmeric
1 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon chili flakes (optional)
1 (14 oz) can full-fat coconut milk
3 cups baby spinach
Salt to taste
Juice of 1/2 lime
Fresh cilantro for garnish
Cooked basmati rice, for serving
Directions:
Heat oil in a large skillet over medium heat.
Add diced onions and sauté for 5 minutes until translucent.
Stir in garlic and ginger and cook for another minute.
Add curry powder, turmeric, cumin, paprika, and chili flakes. Stir for 30 seconds to bloom the spices.
Add chicken pieces and cook for 6–8 minutes, stirring occasionally, until browned.
Pour in coconut milk and bring to a gentle simmer. Cover and cook for 15–20 minutes until the chicken is cooked through and tender.
Stir in spinach and cook for 2–3 minutes until wilted.
Season with salt and lime juice to taste.
Garnish with fresh cilantro and serve over rice.
Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes
Kcal: 450 kcal | Servings: 4 servings
#coconutchicken #spinachcurry #chickencurry #coconutmilkrecipes #comfortfood #easycurryrecipe #indianinspired #chickenandspinach #healthycurry #glutenfree #dairyfree #coconutflavor #creamyandspicy #weeknightmeals #lowcarboption #currylovers #richflavors #spinachrecipes #onepotdinner #homecookedcurry
Creamy, cozy, and full of flavor! This Coconut Chicken Curry with Spinach is the ultimate one-pan meal for any night of the week
