Description
This Chicken Curry with Coconut Milk, Tomatoes & Spinach is a flavorful and comforting dish that brings together the richness of coconut milk, the tanginess of tomatoes, and the freshness of spinach, all infused with aromatic Indian-inspired spices. Perfect for a cozy dinner at home!
Ingredients
Main Ingredients:
- 1 tablespoon coconut oil
- 1 medium yellow onion (diced)
- 3 garlic cloves (minced)
- 1 tablespoon fresh ginger (grated)
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper (optional)
- 1 1/2 pounds boneless, skinless chicken thighs (cut into bite-sized pieces)
- 1 (14-ounce) can diced tomatoes
- 1 (14-ounce) can full-fat coconut milk
- 3 cups fresh baby spinach
- 1 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- juice of 1/2 lime
- chopped fresh cilantro for garnish (optional)
Instructions
- Heat the coconut oil: In a large skillet or saucepan over medium heat, sauté the diced onion until translucent. Add garlic, ginger, and spices; cook until fragrant.
- Cook the chicken: Add chicken pieces and cook until no longer pink on the outside.
- Add tomatoes and coconut milk: Pour in the diced tomatoes and coconut milk, bring to a simmer, cover, and cook for 15 minutes.
- Finish the curry: Stir in spinach, cook until wilted. Season with salt, pepper, and lime juice.
- Serve: Garnish with cilantro and serve hot.
Notes
- For extra richness, use chicken thighs with skin or bone-in.
- This curry pairs well with rice, quinoa, or naan.
- Adjust spice level by varying cayenne pepper.
