Indian-inspired chicken curry with coconut and spinach is a dish that both warms and satisfies. I love how the aromatic spices fill the kitchen with fragrant magic. Creamy coconut milk, juicy chicken, and nutritious spinach create a flavorful combination that’s both healthy and filling.
This dish is not only delicious but also incredibly easy to make. Perfect for a quick weeknight dinner that makes you feel like you’re dining at a real Indian restaurant. Trust me, this curry will quickly become part of your weekly menu at home too. It also pairs wonderfully with homemade garlic bread with cheese and herbs.
Ingredients
- 500 g chicken breast, cut into pieces
- 2 tbsp oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 red chili, chopped (adjust to desired heat)
- 2 tsp garam masala
- 1 tsp ground coriander
- 1 tsp turmeric
- 400 ml coconut milk
- 200 g spinach, washed
- Juice of 1 lime
- Salt and pepper to taste
- Fresh coriander for serving
Instructions
1. Heat the oil in a large pan over medium heat. Add the onion and sauté until soft and golden.
2. Add the garlic, ginger, and chili, and cook for a few minutes until fragrant and beginning to color.
3. Stir in the garam masala, ground coriander, and turmeric. Cook the spices for a minute to release their flavors.
4. Add the chicken pieces and lightly brown them on all sides.
5. Pour in the coconut milk and let it simmer for about 20 minutes, or until the chicken is fully cooked.
6. Add the spinach and allow it to wilt into the sauce. Adjust the flavor with lime juice, salt, and pepper.
7. Serve the chicken curry hot, topped with fresh coriander. Perfect with some homemade garlic bread with cheese and herbs on the side.
Notes
This dish is best when allowed time for the flavors to develop. Try making it ahead and letting it sit for a bit before serving.