30-Minute Chicken Coconut Curry Recipe
This creamy coconut chicken curry is easy to make and perfect for weeknights. It's tender chicken simmered in a flavorful sauce made with a bold amount of garlic, coconut milk, tomatoes, and baby spinach. It's full of intense curry flavor, and it's ready in just 30 minutes!
Ingredients
- 2 tablespoons coconut oil
- ½ medium onion, finely minced
- 1 head garlic, chopped (10–12 cloves)
- 2 tablespoons ginger, minced
- 1 tablespoon EACH: ground cumin, coriander, and turmeric
- 1 teaspoon cayenne powder, omit for no spice
- 3 chicken breasts, chopped into bite-sized pieces
- 28 ounce can of crushed tomatoes
- 2 teaspoons sea salt
- 15 ounce can coconut milk
- 3 ounces baby spinach
- A few handfuls of cherry tomatoes, cut in half
- 1 cup chopped cilantro
Instructions
- Heat the coconut oil in a large skillet over medium-high heat. Add the onion and cook until it softens, about 5 minutes. Add the garlic and ginger to the pan and cook for 1 minute. Add the cumin, coriander, turmeric, and, if using, the cayenne and cook for 1 minute.2 tablespoons coconut oil, ½ medium onion, 1 head garlic, 2 tablespoons ginger, 1 tablespoon EACH: ground cumin, coriander, and turmeric, 1 teaspoon cayenne powder
- Add the chicken, crushed tomatoes, and sea salt to the pan and stir well. Bring to a simmer then cover and reduce the heat to medium-low. Simmer, covered, for 15 minutes, carefully removing the lid (the curry will splatter!) to stir a few times.3 chicken breasts, 28 ounce can of crushed tomatoes, 2 teaspoons sea salt
- Once the chicken pieces are cooked, stir in the coconut milk, spinach, cherry tomatoes, and cilantro. Season to taste with more salt, as needed.15 ounce can coconut milk, A few handfuls of cherry tomatoes, 1 cup chopped cilantro, 3 ounces baby spinach
Notes
I don't see curry powder listed in the ingredients. Is this a mistake? Nope! This recipe uses cumin, coriander, and turmeric, all of which are common spices found in curry powder. When combined with garlic, onion, and ginger, they create an unmistakable curry flavor.
Can I add more vegetables? Absolutely! It's really easy to modify this recipe to your personal taste. Add chopped carrots, bell peppers, or cauliflower at the same time as the chicken. Frozen corn, peas, or green beans also taste great. Add a bit of water if it becomes too thick.
Serving: 1 serving = ⅙ of the recipe, Calories: 233kcal, Carbohydrates: 18g, Protein: 15g, Fat: 12g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 36mg, Sodium: 1083mg, Potassium: 797mg, Fiber: 4g, Sugar: 8g, Vitamin A: 864IU, Vitamin C: 28mg, Calcium: 69mg, Iron: 3mg