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
Scale
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.
