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
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.
Notes
- For extra heat, add ½ teaspoon cayenne pepper or fresh chili.
- This curry also works well with shrimp or tofu.
- Leftovers taste even better the next day as the flavors deepen.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop, Simmering
- Cuisine: Indian-Inspired
Nutrition
- Serving Size: 1 ½ cups
- Calories: 420
- Sugar: 6 g
- Sodium: 680 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 34 g
- Cholesterol: 95 mg
