Quick Coconut Chicken Curry
Dive into a bowl of ultimate comfort with this Quick Coconut Chicken Curry, a perfect blend of creamy, aromatic, and nutritious goodness! Tender chicken thighs are simmered in a rich coconut milk base infused with fragrant curry powder, turmeric, cumin, and a hint of fresh ginger, creating a velvety sauce that’s bursting with bold flavors. The addition of crushed tomatoes and wilted spinach adds freshness and color, while a squeeze of lime juice brightens the dish to perfection. Ready in just 30 minutes, this one-pot recipe is ideal for busy weeknights and can be served over fluffy basmati rice for a complete, satisfying meal. Whether you’re a curry enthusiast or simply craving something cozy and easy, this quick coconut curry recipe is sure to become a household favorite.
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Recipe Information
Ingredients
- 500 grams boneless, skinless chicken thighs
- 2 tablespoons coconut oil
- 1 medium, finely chopped yellow onion
- 3 minced garlic cloves
- 1 teaspoon, grated fresh ginger
- 2 teaspoons curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 cup crushed tomatoes
- 400 milliliters coconut milk (full-fat)
- 2 cups, packed spinach leaves
- 1 tablespoon lime juice
- 2 tablespoons, chopped (optional) cilantro
- 1 teaspoon (to taste) salt
- 0.5 teaspoon black pepper
- 4 servings (optional, for serving) cooked basmati rice
Instructions
Cut the chicken thighs into bite-sized pieces. Set aside.
Heat the coconut oil in a large skillet or pot over medium heat.
Add the chopped onion and sauté for 2-3 minutes until softened.
Stir in the minced garlic and grated ginger; cook for 1 minute until fragrant.
Sprinkle in the curry powder, turmeric, and cumin, and cook for another 30 seconds to toast the spices.
Add the crushed tomatoes and stir to combine. Cook for 2-3 minutes.
Pour in the coconut milk and stir well. Bring the mixture to a gentle simmer.
Add the chicken pieces and season with salt and black pepper. Stir to coat the chicken in the curry sauce.
Cover the skillet and simmer for 12-15 minutes, stirring occasionally, until the chicken is cooked through.
Stir in the spinach leaves and cook for 2 minutes until wilted.
Turn off the heat and stir in the lime juice. Adjust seasoning if necessary.
Garnish with chopped cilantro if desired, and serve hot over cooked basmati rice or enjoy on its own.
Nutrition Facts
Calories |
3108 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 182.2 g | 234% | |
| Saturated Fat | 124.9 g | 624% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 625 mg | 208% | |
| Sodium | 4310 mg | 187% | |
| Total Carbohydrate | 213.4 g | 78% | |
| Dietary Fiber | 18.7 g | 67% | |
| Total Sugars | 26.5 g | ||
| Protein | 160.2 g | 320% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 378 mg | 29% | |
| Iron | 34.6 mg | 192% | |
| Potassium | 3686 mg | 78% | |
*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.
