If you’ve been yearning for something comforting yet vibrant, Chicken Curry with Coconut Milk, Tomatoes & Spinach is about to become your new go-to dinner. This wonderfully aromatic curry brings tender chicken, luscious coconut milk, and bright, fresh vegetables together for a dish that tastes like it’s been simmering all day (but comes together in just over half an hour). The tomatoes add a tangy lift, the spinach gives a gorgeous splash of green, and the spices warm you from the inside out. Whether you’re a curry enthusiast or just dipping your toes into Indian-inspired flavors, this dish delivers big, bold tastes with a creamy, savory finish that will have everyone asking for seconds.

Chicken Curry with Coconut Milk, Tomatoes & Spinach Recipe - Recipe Image

Ingredients You’ll Need

You’ll be amazed by how just a handful of simple, easy-to-find ingredients can create such layers of flavor in this Chicken Curry with Coconut Milk, Tomatoes & Spinach. Each ingredient plays an important role in building the curry’s color, aroma, and mouthwatering taste—don’t skip any for the best results!

Coconut oil: Adds subtle sweetness and helps unlock the warmth of the spices.
Yellow onion: Provides a savory, aromatic foundation for the curry—make sure to dice it evenly for even sautéing.
Garlic cloves: Minced and fragrant, garlic deepens the overall flavor and adds a classic curry kick.
Fresh ginger: Grated ginger wakes up the curry and gives every bite a little zing.
Curry powder: The key to that unmistakable curry aroma and golden warmth.
Ground cumin: Lends earthy depth, enhancing both the chicken and the sauce.
Turmeric: Provides a gorgeous yellow hue and gentle bitterness that balances the creamy coconut milk.
Cayenne pepper (optional): For those who love some gentle heat—add more or less to taste.
Chicken thighs: Tender, juicy, and perfect for soaking up all the delicious sauce.
Diced tomatoes: Canned tomatoes bring just the right amount of acidity and sweetness.
Full-fat coconut milk: Velvety and rich, coconut milk pulls everything together and gives the sauce its signature creaminess.
Baby spinach: Stirring in fresh spinach at the end brightens the dish and sneaks in some nutrients.
Salt: Essential for pulling all the flavors together—taste as you go for perfect seasoning.
Black pepper: Adds a hint of sharpness to balance the coconut milk’s sweetness.
Lime juice: A squeeze of fresh lime at the end makes the flavors pop and adds brightness.
Fresh cilantro (optional): The ultimate finishing touch—herby, fresh, and beautiful as a garnish.

How to Make Chicken Curry with Coconut Milk, Tomatoes & Spinach

Step 1: Sauté the Onion

Start with a large skillet or saucepan, set over medium heat. Pour in your coconut oil—it’s the luscious base that helps everything caramelize and shine! Add the diced onion and cook, stirring often, for 3 to 4 minutes until it becomes translucent and just a bit sweet. This essential step forms the aromatic backbone of your Chicken Curry with Coconut Milk, Tomatoes & Spinach.

Step 2: Add Garlic and Ginger

Once your onions are just right, toss in the minced garlic and freshly grated ginger. Stir these around for another minute, letting their irresistible aromas fill the kitchen. This duo adds a flavor boost and makes your curry taste truly homemade.

Step 3: Toast the Spices

Now for the fun part—add your curry powder, ground cumin, turmeric, and cayenne pepper (if you’re in the mood for a little heat). Stir constantly for about 30 seconds, just until the spices are fragrant. Toasting them like this unlocks a deeper dimension and makes the base of your Chicken Curry with Coconut Milk, Tomatoes & Spinach come alive.

Step 4: Brown the Chicken

Add the bite-sized chicken thigh pieces directly into the pot. Stir well, making sure each piece is well coated with those stunning spices. Cook for around 5 to 7 minutes until the chicken is no longer pink on the outside—it doesn’t need to be cooked through yet since it’ll finish simmering in the sauce.

Step 5: Simmer with Tomatoes and Coconut Milk

Pour in your can of diced tomatoes and the full-fat coconut milk. Give everything a nice stir to combine—it should instantly look and smell glorious! Bring the mixture to a gentle simmer, then cover and let it cook for 15 minutes. This is where the magic happens, as the chicken becomes juicy and the flavors meld beautifully.

Step 6: Add the Spinach and Seasonings

Uncover the skillet and stir in the fresh baby spinach. Keep stirring gently for 2 to 3 minutes, just until the spinach has wilted and mingled into the curry. Finish by seasoning with salt, black pepper, and that bright squeeze of lime juice. Taste, adjust as needed, and get ready to dig in!

How to Serve Chicken Curry with Coconut Milk, Tomatoes & Spinach

Garnishes

When it comes to finishing touches, a sprinkle of chopped fresh cilantro is everything. Not only does it add a pop of green, but it also infuses a fresh, herby lift that brings all the warm flavors in Chicken Curry with Coconut Milk, Tomatoes & Spinach into perfect harmony. If you want extra richness, try adding a dollop of coconut yogurt or a few chili flakes for more heat.

Side Dishes

This curry craves a good partner! Serve it over fluffy basmati rice, fragrant jasmine rice, or even scooped up with naan bread. For a lighter meal, quinoa or cauliflower rice both soak up that dreamy sauce, so you don’t miss a drop of the Chicken Curry with Coconut Milk, Tomatoes & Spinach goodness.

Creative Ways to Present

Feeling a little fancy? Pour your Chicken Curry with Coconut Milk, Tomatoes & Spinach into individual bowls and swirl in a touch of coconut cream for dramatic presentation. Or offer a DIY curry bowl bar with rice, naan, and toppings—let everyone personalize their plate! Even ladling leftovers over baked sweet potatoes is a fun and hearty twist.

Make Ahead and Storage

Storing Leftovers

Chicken Curry with Coconut Milk, Tomatoes & Spinach tastes just as amazing the next day (if not better). Transfer cooled leftovers into an airtight container and keep in the refrigerator for up to 3 days. The flavors continue to meld, and the spinach keeps its lovely color.

Freezing

Great news: this curry freezes beautifully! Let the dish cool completely, then divide into freezer-safe containers. Leave a little space at the top to allow for expansion. Stored properly, Chicken Curry with Coconut Milk, Tomatoes & Spinach will keep in the freezer for up to 2 months—just thaw overnight in the fridge before reheating.

Reheating

When you’re ready to enjoy your curry again, gently reheat it on the stovetop over medium-low heat, stirring occasionally until hot. You can also microwave it in a covered dish, stirring halfway through. If the sauce thickens too much, just add a splash of water or coconut milk to bring it right back to life.

FAQs

Can I use chicken breast instead of thighs?

Absolutely! Chicken breast works wonderfully in this recipe if you prefer a leaner cut—just be careful not to overcook it, as breast meat dries out a bit faster than thighs.

Can I make this curry vegetarian?

Definitely—just swap the chicken for chickpeas, tofu, or even chunks of sweet potato. You’ll still get all the flavor and a hearty, satisfying meal with those Indian-inspired spices.

How spicy is this curry?

With the listed amount of cayenne, Chicken Curry with Coconut Milk, Tomatoes & Spinach has a mild to medium heat. You can easily adjust the spice level up or down based on your personal preference—just add more or less cayenne to taste!

Can I use frozen spinach instead of fresh?

Yes, frozen chopped spinach is a good substitute if you’re out of fresh. Thaw and squeeze out any excess water before stirring it in at the end, so the sauce stays velvety.

Is this recipe suitable for meal prep?

Absolutely! This curry holds up beautifully for lunch or dinner throughout the week. Store it in single-serve airtight containers in the refrigerator, and reheat as needed for a quick, flavorful meal that never gets boring.

Final Thoughts

There’s a reason Chicken Curry with Coconut Milk, Tomatoes & Spinach is a beloved staple in my kitchen. It’s richly flavored, super satisfying, and surprisingly easy to make. I hope you’ll give it a try—the bold colors and comforting aroma are sure to steal your heart and warm up your table!