Description
A delicious coconut chicken curry that’s creamy, flavorful, and easy to make!
Ingredients
Scale
- 1 tbsp coconut oil
- 1/2 large | 1 cup chopped white onion
- 1 tbsp minced garlic
- 2 tsp minced ginger
- 1 tbsp garam masala
- 1 tbsp cumin
- 3/4 tsp salt
- 2 tbsp tomato paste
- 1 tbsp water
- 1 cup full fat unsweetened coconut milk (from a can or coconut cream)
- 1 cup chicken stock (aim for a low sodium stock so you can control the saltiness)
- 1 ½ pound chicken breasts cut into 1 inch, bite sized pieces (can also use chicken thighs)
- 3 cups spinach
- Fresh cilantro for topping
Instructions
- Heat the oil in a large heavy skillet over medium heat. Add the onions and cook until golden.
- Add the garlic and ginger and cook another minute, stirring the whole time.
- Stir in the tomato paste, garam masala, cumin and salt. Mix well for about a minute until the spices are fragrant.
- Add a tablespoon of water to the pan when it starts to look dry.
- Stir in the coconut cream and chicken stock. Bring to a rapid boil then reduce the heat to maintain a gentle simmer and cook about 8-10 minutes or until the mixture begins to thicken.
- Add the chicken and simmer another 10-15 minutes until cooked through.
- Stir in the spinach in the final minute of cooking to wilt.
- Top with fresh cilantro if desired and serve over rice or cauliflower rice and enjoy.
Notes
- Adjust the spice levels according to your taste.
- Great served with rice or cauliflower rice.
- Leftovers can be refrigerated and reheated.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 600
- Sugar: 5g
- Sodium: 500mg
- Fat: 30g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 45g
- Cholesterol: 120mg