Garlic Curry Chicken Spinach
Elevate your dinner game with this flavorful Garlic Curry Chicken Spinach recipe—a creamy, protein-packed dish that’s both comforting and wholesome. Tender chicken breast is sautéed with fragrant garlic, onions, and a vibrant mix of curry powder, turmeric, and paprika, then simmered to perfection in rich coconut milk. A generous handful of fresh spinach adds a nutrient boost and vibrant color, while a splash of lemon juice brings a bright, zesty finish. This one-pan wonder is ready in just 45 minutes, making it an ideal weeknight meal that's as easy as it is delicious. Serve it over steamed rice or with warm naan bread for a complete meal bursting with bold, aromatic flavors. Perfect for fans of easy curry recipes and healthy chicken dinners!
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Recipe Information
Ingredients
- 500 grams Chicken breast
- 150 grams Fresh spinach
- 4 large Garlic cloves
- 1 medium Onion
- 400 milliliters Coconut milk
- 2 tablespoons Curry powder
- 0.5 teaspoons Ground turmeric
- 1 teaspoons Paprika
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Olive oil
- 1 tablespoons Lemon juice
- 2 tablespoons Fresh cilantro (optional, for garnish)
Instructions
Cut the chicken breasts into bite-sized pieces and season them with half the salt and black pepper.
Peel and finely mince the garlic cloves. Finely dice the onion.
In a large skillet or pan, heat the olive oil over medium heat.
Add the minced garlic and diced onion to the pan. Sauté until the onion is translucent and fragrant, about 3 minutes.
Add the curry powder, turmeric, and paprika to the pan. Stir well to combine the spices with the onion and garlic mixture, cooking for 1-2 minutes to release the aromatics.
Increase the heat to medium-high and add the chicken pieces to the pan. Cook the chicken, stirring occasionally, until it is lightly browned on all sides but not fully cooked through, about 5-7 minutes.
Pour in the coconut milk and stir to combine. Reduce the heat to medium-low, cover the pan, and let the chicken simmer in the sauce for 10 minutes.
Add the fresh spinach leaves to the pan and stir them into the curry. Cover the pan again and let the spinach wilt, about 2-3 minutes.
Uncover the pan and add the remaining salt, black pepper, and lemon juice. Stir to incorporate and adjust seasoning as needed.
Serve the Garlic Curry Chicken Spinach hot, garnished with fresh cilantro if desired. Pair with steamed rice, naan, or your preferred side dish.
Nutrition Facts
Calories |
1271 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.4 g | 61% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 5.1 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 8270 mg | 360% | |
| Total Carbohydrate | 67.7 g | 25% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 35.8 g | ||
| Protein | 147.8 g | 296% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 318 mg | 24% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 2243 mg | 48% | |
*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.
