Chicken Potato and Spinach Curry
Indulge in the rich and comforting flavors of Chicken Potato and Spinach Curry, a wholesome one-pot dish that combines tender chicken thighs, hearty potatoes, and vibrant baby spinach in a luscious coconut milk-based sauce. Infused with warm spices like curry powder, turmeric, cumin, and coriander, this recipe delivers an irresistible balance of savory and spiced notes, with a hint of optional heat from chili powder. The aromatic base of onion, garlic, and ginger ensures every bite is bursting with flavor, while the final touch of fresh cilantro adds a bright, herbaceous finish. Perfect for a cozy weeknight meal, this gluten-free curry pairs beautifully with steamed rice or fluffy naan, making it a crowd-pleasing dish that’s both satisfying and nourishing. Ready in under an hour, it’s an ideal choice for anyone seeking a flavorful homemade curry packed with nutritious ingredients!
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Recipe Information
Ingredients
- 500 grams Chicken thighs (boneless, skinless)
- 300 grams Potatoes
- 200 grams Baby spinach
- 400 ml Coconut milk
- 1 large Onion
- 3 cloves Garlic cloves
- 1 tablespoon Ginger
- 2 tablespoons Tomato paste
- 2 tablespoons Vegetable oil
- 2 teaspoons Curry powder
- 1 teaspoon Ground turmeric
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Red chili powder (optional)
- 1 teaspoon Salt
- 200 ml Water
- 2 tablespoons Fresh cilantro (optional, for garnish)
Instructions
Cut the chicken thighs into bite-sized pieces and set aside.
Peel and chop the potatoes into small cubes, approximately 1-inch in size. Rinse them in cold water and set aside.
Roughly chop the onion, mince the garlic, and grate the ginger.
Heat the vegetable oil in a large, deep skillet or pot over medium heat.
Add the chopped onion and sauté for 5 minutes until softened and translucent.
Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
Add the curry powder, turmeric, cumin, coriander, and chili powder (if using). Stir constantly for 30 seconds to toast the spices.
Mix in the tomato paste, and cook for another minute, ensuring the spices are fully incorporated.
Add the chicken pieces to the pot and cook until they are lightly browned on all sides, about 5 minutes.
Stir in the potato cubes, and season with salt. Pour in the coconut milk and water, stirring to combine.
Bring the curry to a simmer, then reduce the heat to low. Cover the pot and cook for 25 minutes, stirring occasionally, until the potatoes are tender and the chicken is fully cooked.
Add the baby spinach to the pot and stir until wilted, about 2-3 minutes.
Taste the curry and adjust seasoning if necessary.
Garnish with fresh cilantro, if desired, and serve hot with steamed rice or naan.
Nutrition Facts
Calories |
377 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.2 g | 18% | |
| Saturated Fat | 3.3 g | 17% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 118 mg | 39% | |
| Sodium | 999 mg | 43% | |
| Total Carbohydrate | 31.8 g | 12% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 10.9 g | ||
| Protein | 30.3 g | 61% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 108 mg | 8% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 853 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
