Description
A flavorful and creamy chicken curry made with tender pieces of chicken simmered in a rich coconut milk and tomato sauce, enhanced with warm spices and fresh spinach for a nutritious and comforting meal.
Ingredients
Scale
Protein
- 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
Vegetables & Herbs
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 cups fresh spinach, chopped
- Fresh cilantro for garnish (optional)
Spices & Seasonings
- 1 tbsp ground curry powder
- 1 tsp ground cumin
- 1/2 tsp ground turmeric
- 1/2 tsp ground cinnamon
- 1/2 tsp red pepper flakes (optional, for heat)
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 tbsp lemon juice (optional, for brightness)
Other
- 2 tbsp olive oil or ghee
- 1 can (14 oz) coconut milk
- 1 can (14 oz) diced tomatoes (or 2 fresh tomatoes, diced)
Instructions
- Sauté the Onion: In a large pot or deep skillet, heat the olive oil or ghee over medium heat. Add the chopped onion and sauté for 3-4 minutes, until softened and translucent.
- Add Aromatics: Add the minced garlic and grated ginger to the pot and sauté for an additional 1-2 minutes until fragrant, releasing their flavors into the oil.
- Cook the Spices: Stir in the curry powder, cumin, turmeric, cinnamon, and red pepper flakes if using. Cook the spices for 1-2 minutes, stirring frequently, to allow the flavors to bloom and deepen.
- Brown the Chicken: Add the bite-sized chicken pieces to the pot and cook for 5-7 minutes, stirring occasionally, until the chicken is browned on all sides and starting to cook through.
- Simmer the Curry: Pour in the coconut milk and diced tomatoes with their juices, stirring to combine everything evenly. Bring the mixture to a gentle simmer, then lower the heat to maintain a low simmer. Cover and cook for 20-25 minutes, allowing the chicken to fully cook and the flavors to meld.
- Add the Spinach: Stir in the chopped fresh spinach and cook for another 2-3 minutes until the spinach has wilted and is well incorporated into the curry.
- Season and Brighten: Season the curry with salt and freshly ground black pepper to taste. If using, stir in lemon juice for a bright, fresh finish.
- Serve: Ladle the hot chicken curry into bowls and serve with your favorite sides like rice or naan. Garnish with fresh cilantro if desired for added flavor and color.
Notes
- You can substitute chicken breasts for thighs depending on your preference, but thighs tend to stay juicier.
- For a spicier curry, increase the amount of red pepper flakes or add fresh chilies.
- Using fresh tomatoes instead of canned can change the texture and freshness of the curry.
- Serve with steamed basmati rice or warm naan bread to soak up the delicious sauce.
- Leftovers store well in the refrigerator for 2-3 days and can be frozen for up to 1 month.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
