If you’re craving something comforting yet fresh, look no further than this vibrant Chicken Curry with Coconut Milk, Tomatoes & Spinach. It’s a bold, lively curry that brings together creamy coconut, sweet tomatoes, tender chicken, and vibrant spinach, all in one irresistible pot. Fragrant spices and a hint of fresh herbs make this dish a true weeknight wonder. This Chicken Curry with Coconut Milk, Tomatoes & Spinach is my secret weapon when I want to impress friends or simply indulge in a cozy meal at home—full of flavor, color, and a sense of joyful nourishment.

Chicken Curry with Coconut Milk, Tomatoes & Spinach Recipe - Recipe Image

Ingredients You’ll Need

Let’s talk about what makes this dish so special. Each ingredient in Chicken Curry with Coconut Milk, Tomatoes & Spinach is carefully chosen for big flavors and gorgeous color. Don’t be intimidated—everything is easy to find, and together they create something truly magical.

1 tablespoon coconut oil or vegetable oil: This ensures a silky start and brings out the best in the aromatics.
1 large onion, finely chopped: Adds subtle sweetness and builds the savory base of the curry.
3 garlic cloves, minced: For a delicious, punchy aroma that sings through the sauce.
1 tablespoon fresh ginger, grated: Lends warmth and a little zing to balance the richness.
2 tablespoons curry powder: The backbone of the curry, giving complex but approachable flavor.
1 teaspoon ground cumin: Adds earthiness and enhances the overall depth.
½ teaspoon turmeric: Brings beautiful color and a gentle, peppery undertone.
1 teaspoon salt: Pulls all the flavors together.
1 pound boneless skinless chicken breasts or thighs, cut into bite-sized pieces: The tender, juicy protein you want in every bite.
1 can (14.5 ounces) diced tomatoes: Bright, tangy, and key for a lovely saucy texture.
1 can (13.5 ounces) coconut milk: Rounds out everything with creamy richness and irresistible coconut flavor.
3 cups fresh spinach leaves: Adds color, nutrition, and that gorgeous “green” freshness at the end.
2 tablespoons fresh cilantro, chopped: The finishing touch for freshness and a pop of color.
Cooked rice or naan for serving: To soak up every last bit of that dreamy curry sauce.

How to Make Chicken Curry with Coconut Milk, Tomatoes & Spinach

Step 1: Sauté the Aromatics

Begin by heating your coconut oil or vegetable oil in a large skillet or Dutch oven over medium heat. Once it shimmers, add the finely chopped onion and cook for about five minutes until it’s beautifully softened and starting to turn golden. This mellow base is what flavors the rest of the curry, so don’t rush it!

Step 2: Add Garlic and Ginger

Add in your minced garlic and grated fresh ginger and stir for one minute. This quick step fills your kitchen with the best curry aroma, unlocking those essential oils that gently perfume the sauce.

Step 3: Toast the Spices

Sprinkle in the curry powder, ground cumin, turmeric, and salt. Give everything a good stir so the aromatics are perfectly coated. Toasting the spices for just a minute ensures Chicken Curry with Coconut Milk, Tomatoes & Spinach develops its signature deep and warm flavor foundation.

Step 4: Brown the Chicken

Add the chicken pieces to the skillet. Sauté for around five to six minutes, turning as needed, so the pieces are lightly browned on all sides. This quick sear helps lock in the juiciness of the chicken and infuses every bite with toasty, curry-infused flavor.

Step 5: Build the Curry Sauce

Pour in the diced tomatoes and coconut milk, stirring to combine everything. It’s this magical mix that transforms a simple chicken stir-fry into Chicken Curry with Coconut Milk, Tomatoes & Spinach. Bring the whole pot to a gentle simmer, cover with a lid, and let it cook for 15 to 20 minutes. The chicken will become fork-tender, and the sauce thickens to luxurious perfection.

Step 6: Add Spinach and Finish

Stir the fresh spinach leaves into the curry and let them wilt, just for two to three minutes. The spinach adds a burst of color and cooks down quickly, melding into the savory sauce. Finish with a generous sprinkle of fresh cilantro before serving—it adds the perfect herbaceous lift.

How to Serve Chicken Curry with Coconut Milk, Tomatoes & Spinach

Garnishes

Don’t underestimate the power of a final flourish! A handful of freshly chopped cilantro or even a few thinly sliced green onions brighten the whole dish. A wedge of lime on the side or a scattering of toasted coconut can take your Chicken Curry with Coconut Milk, Tomatoes & Spinach from homey to restaurant-worthy in seconds.

Side Dishes

Classic white basmati or jasmine rice is a natural fit, soaking up every drop of the luscious sauce. Warm naan or roti is lovely for scooping and swiping. For a lighter touch, spoon the curry over cauliflower rice or serve alongside a crisp cucumber salad.

Creative Ways to Present

Serve the curry family-style in a big, colorful bowl at the center of the table—let everyone dig in! For a fancy dinner, carefully portion over individual bowls of rice and fan out spinach leaves on top. Turning leftovers into wraps with a soft flatbread and extra herbs gives Chicken Curry with Coconut Milk, Tomatoes & Spinach a totally new vibe for lunch the next day.

Make Ahead and Storage

Storing Leftovers

Transfer any leftovers to an airtight container and pop them in the fridge. Chicken Curry with Coconut Milk, Tomatoes & Spinach actually tastes even better after a night’s rest as the flavors deepen and meld together. Use within three days for best results.

Freezing

This curry is freezer-friendly! Let it cool completely, then pack into freezer-safe containers. Freeze for up to two months. Thaw overnight in the fridge before reheating as usual, and you’ll have a speedy, flavorful meal ready to go.

Reheating

To reheat Chicken Curry with Coconut Milk, Tomatoes & Spinach, gently warm it in a saucepan over low to medium heat, stirring occasionally until it’s piping hot. Add a splash of coconut milk or water if needed to loosen the sauce. You can also microwave individual portions, stopping to stir halfway through for even warming.

FAQs

Can I make Chicken Curry with Coconut Milk, Tomatoes & Spinach with chicken thighs?

Absolutely! Chicken thighs are just as delicious as breasts in this recipe—they become particularly tender and juicy during simmering, so feel free to use whichever you love or have on hand.

Is this curry spicy?

The base recipe is warmly spiced rather than hot, so it’s perfect for families and those who love flavor without too much heat. For more kick, add chili or cayenne to taste!

Can I substitute the spinach?

If you don’t have spinach, baby kale or chard make wonderful alternatives. Just chop them roughly and add at the end as you would with spinach—it keeps things flexible and delicious.

How can I make this vegetarian or vegan?

It’s easy! Swap out the chicken for firm tofu, chickpeas, or cauliflower. Use vegetable broth or water if you need to thin the sauce, and you’ve got a hearty vegan feast.

Can I prepare Chicken Curry with Coconut Milk, Tomatoes & Spinach in advance?

Definitely. The flavors get even better after a rest in the fridge. You can make the curry up to two days ahead and simply reheat when you’re ready. It’s perfect for effortless entertaining or meal prep.

Final Thoughts

I hope you’ll treat yourself—and maybe your favorite people—to a big pot of Chicken Curry with Coconut Milk, Tomatoes & Spinach soon. It’s a surefire way to bring color, warmth, and a little extra sunshine to your table. Give it a try, and let this flavorful curry become your own new classic.

Chicken Curry with Coconut Milk, Tomatoes & Spinach Recipe

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4.6 from 14 reviews

Author: admin
Total Time: 45 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This Chicken Curry with Coconut Milk, Tomatoes & Spinach is a flavorful and comforting dish that combines tender chicken with aromatic spices, creamy coconut milk, and nutritious spinach. It’s a perfect meal for a cozy dinner night!

Ingredients

Scale

Main Ingredients:

1 tablespoon coconut oil or vegetable oil
1 large onion, finely chopped
3 garlic cloves, minced
1 tablespoon fresh ginger, grated

Spices:

2 tablespoons curry powder
1 teaspoon ground cumin
½ teaspoon turmeric
1 teaspoon salt

Proteins:

1 pound boneless skinless chicken breasts or thighs, cut into bite-sized pieces

Additional Ingredients:

1 can (14.5 ounces) diced tomatoes
1 can (13.5 ounces) coconut milk
3 cups fresh spinach leaves
2 tablespoons fresh cilantro, chopped
Cooked rice or naan for serving

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Instructions

Heat oil and aromatics: Heat oil in a large skillet or Dutch oven over medium heat. Add onion, garlic, and ginger; cook until softened and fragrant.
Add spices and chicken: Stir in curry powder, cumin, turmeric, and salt. Add chicken and cook until browned.
Simmer with tomatoes and coconut milk: Pour in diced tomatoes and coconut milk, simmer until chicken is cooked through and sauce thickens.
Add spinach and cilantro: Stir in spinach leaves, cook until wilted. Garnish with cilantro.
Serve: Enjoy hot over rice or with naan.