Are you ready to indulge in a delicious Chicken and Spinach Coconut Curry that will transport your taste buds straight to the tropics? This dish is a delightful mix of tender chicken, vibrant spinach, and creamy coconut milk, creating a satisfying meal that’s both comforting and refreshing. Plus, it’s gluten free, making it an excellent option for those with dietary restrictions.
What I love most about this curry is how quickly it comes together. With just a handful of ingredients and a short cooking time, you can whip up a dish that’s bursting with flavor. It’s perfect for busy weeknights or when you want something special without spending hours in the kitchen.
The combination of spices, coconut, and spinach creates a harmonious blend that’s rich and savory, with a hint of sweetness from the coconut milk. If you enjoy dishes that are hearty yet light, this Chicken and Spinach Coconut Curry is sure to become a staple in your meal rotation.
Deliciously Simple Chicken and Spinach Coconut Curry
This Chicken and Spinach Coconut Curry is a vibrant dish featuring marinated chicken, fresh spinach, and a rich coconut sauce. The taste is a wonderful balance of savory and slightly sweet, with warming spices that elevate the overall flavor. It’s a perfect dish for anyone looking for a quick, satisfying, and gluten free meal.
Ingredients
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 tablespoon curry powder
- 1 can (14 oz) coconut milk
- 4 cups fresh spinach, roughly chopped
- Salt to taste
- Fresh cilantro for garnish (optional)
Instructions
- Marinate the Chicken: In a bowl, combine the chicken pieces with curry powder, salt, and a splash of coconut milk. Let it marinate for at least 15 minutes.
- Sauté Aromatics: In a large skillet, heat olive oil over medium heat. Add chopped onions and sauté until translucent. Stir in garlic and ginger, cooking until fragrant.
- Cook the Chicken: Add the marinated chicken to the skillet and cook until browned on all sides.
- Add Coconut Milk: Pour in the remaining coconut milk and bring to a gentle simmer. Cook for about 10 minutes until the chicken is fully cooked through.
- Stir in Spinach: Add the chopped spinach to the skillet, stirring until wilted and well combined.
- Serve: Remove from heat and garnish with fresh cilantro if desired. Serve hot with rice or quinoa.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 320kcal
- Fat: 18g
- Protein: 26g
- Carbohydrates: 10g
