If you are craving a cozy, vibrant dish that delivers layers of flavor with every bite, this Creamy Chicken Coconut Curry with Tomatoes and Spinach Recipe is about to become your new favorite. It’s a wonderfully rich and satisfying curry that balances the sweetness of coconut milk with the fresh tang of tomatoes and the earthy goodness of spinach. The tender chicken soaks up aromatic spices, making this meal both comforting and colorful—perfect for a weeknight dinner or impressing guests without a fuss.
Ingredients You’ll Need
The beauty of this dish lies in its simplicity and the harmony of its ingredients. Each component plays a crucial role in building the perfect texture and flavor—spices bring warmth, coconut milk adds creaminess, and fresh spinach brightens the whole dish.
- 1 lb boneless, skinless chicken thighs or breasts: Thighs for juiciness or breasts for lean protein, cut into bite-sized pieces.
- 2 tbsp olive oil or ghee: Used for sautéing, bringing richness and depth to the curry base.
- 1 medium onion, finely chopped: Adds a natural sweetness and forms the foundation of flavor.
- 3 cloves garlic, minced: Essential for that aromatic punch and subtle heat.
- 1 tbsp fresh ginger, grated: Brings a zesty brightness that lifts the curry perfectly.
- 1 tbsp ground curry powder: The star spice blend that gives this dish its distinct character.
- 1 tsp ground cumin: Adds a warm, earthy undertone that complements the curry powder.
- 1/2 tsp ground turmeric: Provides a beautiful golden hue and subtle bitterness.
- 1/2 tsp ground cinnamon: Offers a hint of sweetness that balances the spices.
- 1/2 tsp red pepper flakes (optional): For those who crave a gentle kick of heat.
- 1 can (14 oz) coconut milk: The creamy backbone that tenderizes the chicken and melds the flavors.
- 1 can (14 oz) diced tomatoes (or 2 fresh tomatoes, diced): Adds acidity and freshness, keeping the curry vibrant.
- 2 cups fresh spinach, chopped: Packs in nutrients and a pop of bright green color.
- Salt, to taste: Essential for balancing and enhancing all the flavors.
- Freshly ground black pepper, to taste: Adds just enough bite without overpowering.
- Fresh cilantro for garnish (optional): A fragrant touch to finish off the dish beautifully.
- 1 tbsp lemon juice (optional): A splash of acidity to brighten and round out the final flavors.
How to Make Creamy Chicken Coconut Curry with Tomatoes and Spinach Recipe
Step 1: Sauté the Aromatics
Begin by heating the olive oil or ghee in a large pot or deep skillet over medium heat. Add the chopped onion and cook until it’s soft and translucent, about 3 to 4 minutes. This step helps build a savory base that’s crucial for the curry’s deep flavor.
Step 2: Add Garlic and Ginger
Next, stir in the minced garlic and grated ginger, sautéing for another 1 to 2 minutes until fragrant. The aroma that fills your kitchen at this point is pure magic and sets the tone for the curry.
Step 3: Bloom the Spices
Sprinkle in the curry powder, cumin, turmeric, cinnamon, and red pepper flakes if you want some heat. Cook these spices for 1 to 2 minutes, stirring constantly so they release their essential oils and maximize flavor—this small step makes a world of difference.
Step 4: Brown the Chicken
Add your bite-sized chicken pieces to the pot and cook for 5 to 7 minutes, turning occasionally until browned on all sides. This caramelization locks in juices and adds a satisfying texture to the dish.
Step 5: Simmer with Coconut Milk and Tomatoes
Pour in the coconut milk and diced tomatoes along with their juices. Stir everything together, bring the curry to a gentle simmer, then reduce the heat to low. Cover and cook for 20 to 25 minutes, allowing the chicken to become tender and the flavors to meld beautifully.
Step 6: Add Spinach
Stir in the fresh chopped spinach and cook for another 2 to 3 minutes until it wilts and blends seamlessly with the sauce. This is where the curry gains a lovely freshness and vibrant green color.
Step 7: Season to Taste
Finally, season with salt, freshly ground black pepper, and a splash of lemon juice if you like a touch of brightness. Taste and adjust seasoning to make the curry truly your own.
Step 8: Serve Hot
Dish up the chicken curry while it’s warm, ready to be enjoyed with your favorite sides or garnishes. The inviting aroma and colorful presentation guarantee it will be loved by all.
How to Serve Creamy Chicken Coconut Curry with Tomatoes and Spinach Recipe
Garnishes
Fresh cilantro is a classic and beautiful garnish that adds a burst of herbal freshness. You can also sprinkle some toasted coconut flakes or a drizzle of coconut cream for extra creaminess and texture contrast. These little touches make your dish look as good as it tastes.
Side Dishes
This curry is perfect served over fluffy jasmine or basmati rice that soaks up all the luscious sauce. Warm naan or chapati bread also pairs wonderfully, letting you scoop up every last bit. For a lighter touch, a side of cucumber raita or a crisp green salad balances the richness.
Creative Ways to Present
For a personal touch, serve the curry in small bowls with a sprig of cilantro on top alongside a wedge of lemon for guests to squeeze if they want. Alternatively, try layering it over a cozy bed of quinoa or even cauliflower rice for a low-carb twist. No matter how you plate it, this dish always shines.
Make Ahead and Storage
Storing Leftovers
This creamy chicken coconut curry tastes even better the next day after the flavors have had additional time to blend. Store leftovers in an airtight container in the refrigerator and enjoy within 3 to 4 days for the best quality.
Freezing
If you want to prep ahead or have extra, this curry freezes beautifully. Cool it completely before transferring to a freezer-safe container. It will keep well for up to 3 months, making it a fantastic make-ahead meal for busy days.
Reheating
Gently reheat the curry on the stove over low heat, stirring occasionally until warmed through. Add a splash of water or coconut milk if the sauce has thickened too much to bring back its creamy consistency. Avoid microwaving for prolonged periods to keep the texture smooth and fresh.
FAQs
Can I use chicken breast instead of thighs for this recipe?
Absolutely! Both chicken thighs and breasts work well in this recipe. Thighs tend to stay moist and tender, while breasts are leaner. Just watch the cooking time to avoid drying out the breast meat.
Is it possible to make this curry dairy-free?
This entire recipe is naturally dairy-free since it uses coconut milk instead of cream or yogurt, making it a great option if you’re avoiding dairy.
Can I add other vegetables to the curry?
Definitely! Feel free to toss in bell peppers, peas, or even diced carrots during the simmering step to add more veggies and texture to the curry.
How spicy is this dish, and can I adjust it?
The curry has a mild to medium spice level, especially with optional red pepper flakes. You can easily customize the heat by adjusting or omitting the red pepper flakes to suit your taste.
What are some good substitutes for fresh spinach?
If you don’t have fresh spinach, kale or Swiss chard work nicely too. Just chop them finely and add them towards the end to wilt into the curry.
Final Thoughts
This Creamy Chicken Coconut Curry with Tomatoes and Spinach Recipe is the kind of meal that instantly feels like a warm hug. It’s straightforward to prepare but bursts with complex flavors and comforting textures that keep you coming back for more. I truly hope you enjoy making this dish as much as I do because nothing beats sharing good food made with love.
Print
Creamy Chicken Coconut Curry with Tomatoes and Spinach Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian
- Diet: Gluten Free
Description
This flavorful Chicken Curry with Coconut Milk, Tomatoes, and Spinach offers a rich and aromatic dish perfect for a comforting meal. Tender chicken simmered in creamy coconut milk combined with warm spices, fresh spinach, and tomatoes creates a delicious balance of taste and nutrition. Ideal for a family dinner or friendly gathering, this recipe blends traditional curry flavors with fresh ingredients for a satisfying dish.
Ingredients
Protein and Dairy
- 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 2 tbsp olive oil or ghee
Vegetables and Herbs
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 cups fresh spinach, chopped
- 1 can (14 oz) diced tomatoes (or 2 fresh tomatoes, diced)
- Fresh cilantro for garnish (optional)
Spices and 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)
Liquids
- 1 can (14 oz) coconut milk
Instructions
- Sauté Onions: 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, cooking for another 1-2 minutes until fragrant to develop the base flavors.
- Cook Spices: Stir in the curry powder, ground cumin, turmeric, cinnamon, and optional red pepper flakes. Cook the spices for 1-2 minutes, stirring frequently, allowing the spices to bloom and release their aromas.
- Brown Chicken: Add the chicken pieces to the pot, cook for 5-7 minutes, stirring occasionally, until the chicken is browned on all sides for enhanced flavor.
- Simmer Curry: Pour in the coconut milk and diced tomatoes with their juices. Stir to combine, bring the mixture to a simmer, then lower the heat, cover, and let it simmer gently for 20-25 minutes until the chicken is cooked through and flavors meld.
- Add Spinach: Stir in the chopped spinach and cook another 2-3 minutes until the spinach wilts and integrates into the curry.
- Season: Adjust seasoning with salt, freshly ground black pepper, and optional lemon juice to brighten the flavors to your liking.
- Serve and Garnish: Serve the hot chicken curry with rice, naan, or your preferred sides. Garnish with fresh cilantro if desired for a fresh finish.
Notes
- Use chicken thighs for juicier, more flavorful meat; chicken breasts will work for a leaner option.
- Adjust red pepper flakes to control heat level.
- If fresh tomatoes are not available, canned diced tomatoes work well.
- For a richer curry, use ghee instead of olive oil.
- Leftovers store well in the refrigerator for up to 3 days or freeze for longer storage.
- Serve with steamed basmati rice or warm naan to soak up the delicious sauce.
