This creamy coconut chicken curry is easy, healthy, 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
2tablespoonscoconut oil
½mediumonion, finely minced
1headgarlic, chopped (10–12 cloves)
2tablespoonsginger, minced
1tablespoonEACH: ground cumin, coriander, and turmeric
1teaspooncayenne powder, optional
3chicken breasts, chopped into bite-sized pieces
28ouncecan of crushed tomatoes
2teaspoonssea salt
15ouncecan coconut milk
3ouncesbaby spinach
A few handfuls of cherry tomatoes, cut in half
1cupchopped 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
Pair with steamed basmati rice or cauliflower rice