Sunshine Curry Chicken
Bursting with vibrant flavors and a creamy texture, Sunshine Curry Chicken is your go-to recipe for a comforting, wholesome meal. This dish combines tender, golden chicken thighs coated in a fragrant blend of turmeric, cumin, and coriander, simmered to perfection in a rich coconut milk base. Fresh ginger, garlic, and a hint of paprika add warmth, while a handful of spinach brings a fresh, nutrient-packed twist. Finished with a squeeze of lime and a sprinkle of cilantro for a bright, citrusy kick, this curry pairs seamlessly with fluffy basmati rice for an irresistible weeknight dinner. Ready in under an hour, this one-pot wonder is perfect for curry lovers and easy enough for beginners to master!
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Recipe Information
Ingredients
- 500 g Boneless, skinless chicken thighs
- 1 tsp Salt
- 1 tsp Ground turmeric
- 1 tsp Ground coriander
- 1 tsp Ground cumin
- 1 tsp Paprika
- 3 cloves Garlic cloves
- 1 tbsp Fresh ginger
- 1 large Yellow onion
- 2 tbsp Vegetable oil
- 2 tbsp Tomato paste
- 400 ml Coconut milk
- 250 ml Chicken or vegetable stock
- 2 cups Fresh spinach leaves
- 2 tbsp Fresh cilantro
- 1 Fresh lime
- 4 servings Cooked basmati rice
Instructions
Dice the chicken thighs into bite-sized pieces, season them with 1/2 teaspoon of salt, and set aside.
Peel and finely chop the garlic, grate the ginger, and dice the onion.
In a large skillet or pot, heat the vegetable oil over medium heat.
Add the onion to the skillet and sauté for 5-7 minutes until soft and golden.
Stir in the garlic, ginger, ground turmeric, ground coriander, ground cumin, and paprika. Cook for 1-2 minutes until fragrant.
Add the chicken pieces to the skillet and cook for 5 minutes, stirring frequently, until lightly browned on all sides.
Mix in the tomato paste, followed by the coconut milk and chicken or vegetable stock. Stir until combined.
Bring the mixture to a gentle simmer, cover with a lid, and cook for 20 minutes, stirring occasionally.
Remove the lid, stir in the fresh spinach leaves, and cook for another 5 minutes until the spinach is wilted.
Taste and adjust the seasoning with the remaining salt or as needed.
Finish the curry with a squeeze of fresh lime juice and garnish with chopped cilantro.
Serve hot over cooked basmati rice for a complete meal.
Nutrition Facts
Calories |
1160 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.9 g | 38% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1014 mg | 44% | |
| Total Carbohydrate | 206.8 g | 75% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 30.3 g | ||
| Protein | 19.0 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 185 mg | 14% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 1008 mg | 21% | |
*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.
