Description
This creamy and flavorful chicken curry features tender chicken simmered in coconut milk, tomatoes, and a blend of aromatic spices. Spinach adds a vibrant green color and a nutritional boost. A perfect dish to serve with rice or naan!
Ingredients
Scale
- 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 2 tbsp olive oil or ghee
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 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)
- 1 can (14 oz) coconut milk
- 1 can (14 oz) diced tomatoes (or 2 fresh tomatoes, diced)
- 2 cups fresh spinach, chopped
- Salt, to taste
- Freshly ground black pepper, to taste
- Fresh cilantro for garnish (optional)
- 1 tbsp lemon juice (optional, for brightness)
Instructions
- 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 the minced garlic and grated ginger, and sauté for an additional 1-2 minutes until fragrant.
- 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.
- Add the chicken pieces to the pot and cook for 5-7 minutes, stirring occasionally, until the chicken is browned on all sides.
- Pour in the coconut milk and diced tomatoes (with their juices), stirring to combine. Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and simmer for 20-25 minutes, until the chicken is cooked through and the flavors have melded together.
- Stir in the chopped spinach and cook for another 2-3 minutes until the spinach has wilted and is well incorporated into the curry.
- Season the curry with salt, pepper, and lemon juice (if using) to taste.
- Serve the chicken curry hot with rice, naan, or your preferred side. Garnish with fresh cilantro if desired.
Notes
- If you prefer a spicier curry, increase the amount of red pepper flakes or add fresh chopped chilies.
- You can substitute the chicken with tofu for a vegetarian version of the curry.
- For a richer flavor, you can add 1/4 cup of heavy cream or yogurt at the end of cooking.
- This curry can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 5g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 100mg