Creamy Coconut Curry Chicken with Sun-Dried Tomatoes
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Creamy Coconut Curry Chicken with Sun-Dried Tomatoes & Spinach – A Rich, One-Pan Wonder
There are some recipes that just feel like a warm hug in a bowl, and this creamy coconut curry chicken with wilted spinach and sun-dried tomatoes is absolutely one of them. I still remember the first time I made a version of this for my family here in New York City. It was a chilly autumn evening, the kind where you want something deeply comforting but also bright and flavorful. I had just come back from the farmers market in Union Square with a bag of fresh baby spinach and a jar of oil-packed sun-dried tomatoes, and I knew exactly where I was heading: a quick, creamy coconut curry that would come together in one skillet. This coconut chicken curry recipe has become a weeknight staple in my home, and I am so excited to share my version with you.
The magic of this dish lies in the way the creamy coconut milk mellows the warm, toasted spices while the sun-dried tomatoes add a tangy, concentrated sweetness that cuts through the richness. The wilted spinach brings a fresh, earthy note and a pop of green that makes the bowl look as incredible as it tastes. Every spoonful is a balance of tender chicken, silky sauce, and that fragrant jasmine rice soaking up all the goodness. I love how the aromas fill my kitchen when the curry powder, turmeric, and cumin hit the hot oil — it takes me straight back to my mother’s kitchen in Morocco, where warm spices were the heartbeat of every meal.
What makes my creamy coconut curry chicken different from other recipes you’ll find is the thoughtful layering of flavors and a few chef-level tricks that I picked up during my culinary training in Paris. I toast the spices before adding any liquid — that one minute makes all the difference — and I use full-fat coconut milk for the luxuriously creamy texture you deserve. I also add a touch of honey to balance the acidity of the sun-dried tomatoes, and I finish with fresh spinach that wilts right into the sauce. Whether you’re new to cooking curry or a seasoned home cook, this recipe is forgiving, fast, and absolutely foolproof. Stick with me, and I’ll show you how to avoid a watery sauce, keep the coconut milk from curdling, and get perfectly cooked chicken every single time.
Why This Creamy Coconut Curry Chicken Recipe Is the Best
The Flavor Secret: The combination of sun-dried tomatoes with creamy coconut milk is my signature twist. Growing up in Morocco, my mother often used preserved lemons and dried fruits to add depth to savory dishes. In Paris, I learned how a touch of acidity and umami — like sun-dried tomatoes — can elevate a sauce from good to unforgettable. Here, the tomatoes bring a chewy, tangy richness that plays beautifully against the sweet coconut milk and warm spices. It’s a flavor profile you won’t find in a standard coconut chicken curry, and it’s what makes this recipe truly special.
Perfected Texture: The technique of searing the chicken first and then simmering it gently in the sauce ensures the meat stays tender and juicy. I finish the dish by wilting the spinach directly in the hot curry — this takes about two minutes and keeps the greens bright without making them soggy. My Paris training taught me the importance of resting proteins and controlling heat, and I’ve applied those lessons here so you get restaurant-quality results at home. The sauce thickens naturally from the coconut milk and a quick simmer, so you never need a slurry or cornstarch.
Foolproof & Fast: This creamy coconut curry chicken comes together in just 40 minutes from start to finish, and it’s all made in one skillet. That means less cleanup and more time enjoying a homemade dinner. I’ve tested this recipe for beginner cooks and busy parents, and the feedback is always the same: “I can’t believe how easy and delicious this is.” The ingredient list is straightforward — most items are pantry staples — and the steps are designed to build flavor without any complicated techniques. If you can stir and simmer, you can absolutely nail this dish.
Creamy Coconut Curry Chicken Ingredients
One of the things I love most about this creamy coconut curry chicken is that the ingredients are simple, but each one plays a starring role. I pick up my sun-dried tomatoes from a little Italian deli in Brooklyn, and the coconut milk I always grab from the Asian market near my apartment — it’s thicker and creamier. But don’t worry, everything here is easy to find in any US grocery store. Let me walk you through what you’ll need.
Ingredients List
- For the Coconut Curry Chicken:
- 1½ lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 small onion, finely diced
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup chicken broth
- 1/2 cup chopped sun-dried tomatoes (oil-packed, drained)
- 4 cups fresh baby spinach
- 1 tablespoon tomato paste
- 1 tablespoon honey (optional, for a touch of sweetness)
- For Serving:
- Fragrant jasmine rice
- Buttery garlic naan
Ingredient Spotlight
Full-Fat Coconut Milk — This is the backbone of the sauce. Light coconut milk will result in a thinner, less luxurious curry. Look for cans with no added stabilizers; I love Chaokoh or Aroy-D for their rich, creamy texture. If you only have light coconut milk, add a tablespoon of heavy cream or Greek yogurt at the end to boost the body.
Sun-Dried Tomatoes (oil-packed) — These bring a concentrated, tangy sweetness that balances the spices. I prefer oil-packed because they are softer and more flavorful. If you only have dry-packed, rehydrate them in hot water for 10 minutes before chopping. Do not use sun-dried tomato paste as a substitute here — the texture of the chopped tomatoes is part of the magic.
Curry Powder — Use a good-quality Madras or garam masala-based curry powder. I like to mix my own blend from my Paris days, but store-bought works beautifully. Make sure it’s fresh — spice that has been sitting in your cabinet for more than a year will taste flat. For a smoky kick, add an extra 1/2 teaspoon of smoked paprika.
Fresh Baby Spinach — This wilts down to almost nothing, so don’t skimp. Four cups looks like a mountain but cooks down to the perfect amount. If you substitute frozen spinach, thaw and squeeze it dry first, and add it in the last 5 minutes of simmering. But I really recommend fresh for the best texture and color.
| Original Ingredient | Best Substitution | Flavor / Texture Impact |
|---|---|---|
| Full-fat coconut milk | Light coconut milk + 1 tbsp heavy cream | Slightly thinner, less rich |
| Sun-dried tomatoes (oil-packed) | Rehydrated dry-packed sun-dried tomatoes | Slightly chewier, less intense flavor |
| Fresh baby spinach | Frozen spinach (thawed and squeezed) | Less vibrant color, softer texture |
| Chicken breasts | Chicken thighs (boneless, skinless) | More tender, juicier, slightly richer |
| Honey | Maple syrup or brown sugar | Similar sweetness, subtle flavor difference |
How to Make Creamy Coconut Curry Chicken — Step-by-Step
I promise you, this creamy coconut curry chicken is as straightforward as it is delicious. Just follow along with me, and you’ll have a stunning dinner on the table in under an hour. I’ve added my best pro tips and common mistakes to watch for at every stage.
Step 1: Sear the Chicken
Heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces in a single layer (work in batches if needed) and cook until golden brown on all sides, about 5–7 minutes. Don’t crowd the pan — you want a nice sear, not steamed meat. Remove the chicken and set it aside on a plate.
💡 Stella’s Pro Tip: Pat the chicken pieces dry with a paper towel before adding them to the hot oil. This ensures a deep golden crust, which adds incredible flavor to the final dish.
Step 2: Sauté the Aromatics
In the same skillet, add the diced onion. Cook over medium heat until softened and translucent, about 3 minutes. Stir in the minced garlic and grated ginger, then cook for 1 minute more until fragrant. The smell at this point is absolutely intoxicating.
⚠️ Common Mistake to Avoid: Don’t let the garlic and ginger burn. If your pan is too hot, reduce the heat. Burnt garlic turns bitter and will ruin the sauce. Keep stirring constantly during this step.
Step 3: Toast the Spices
Add the curry powder, turmeric, smoked paprika, and cumin to the skillet. Stir constantly for 1 minute. Toasting the spices in the oil awakens their essential oils and deepens the flavor of your creamy coconut curry chicken dramatically.
💡 Stella’s Pro Tip: If the spice mixture looks too dry, add a splash of the chicken broth to keep it from sticking. This also helps the spices bloom evenly without burning.
Step 4: Build the Sauce
Pour in the full-fat coconut milk, chicken broth, sun-dried tomatoes, tomato paste, and honey. Stir everything together until the tomato paste dissolves and the sauce is smooth. Bring it to a gentle simmer — this is not a rolling boil, just a steady bubble around the edges.
⚠️ Common Mistake to Avoid: To prevent the coconut milk from curdling, never let the sauce boil aggressively. Keep the heat at medium-low to low once the liquid is added. High heat can cause the fat and water in the coconut milk to separate, leaving you with a grainy sauce.
Step 5: Simmer the Chicken
Return the browned chicken pieces to the skillet along with any accumulated juices. Stir to coat them in the sauce. Let the curry simmer for 10 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened slightly. The chicken should be tender and the sauce should coat the back of a spoon.
💡 Stella’s Pro Tip: For a thicker sauce, leave the lid off during simmering. If you prefer a thinner sauce, cover the skillet. I usually leave it uncovered for the full 10 minutes to let the sauce reduce and concentrate in flavor.
Step 6: Wilt the Spinach
Add the fresh baby spinach to the skillet in handfuls, stirring gently. In about 2 minutes, the spinach will wilt down into the sauce. Taste the curry and season with salt and pepper as needed. If you want more heat, add a pinch of cayenne or red pepper flakes here.
⚠️ Common Mistake to Avoid: Adding the spinach all at once can make it cook unevenly. Add it in two or three batches, stirring each batch until it begins to wilt before adding the next. This ensures every leaf is perfectly cooked and not watery.
Step 7: Serve and Enjoy
Spoon the creamy coconut curry chicken over a bed of hot jasmine rice and serve with warm, buttery garlic naan on the side. Garnish with fresh cilantro or a squeeze of lime for an extra pop of brightness. Dinner is served!
💡 Stella’s Pro Tip: Let the curry rest for 5 minutes after cooking before serving. This allows the flavors to meld and the sauce to settle into the perfect consistency. Trust me, it makes a difference.
| Step | Action | Duration | Key Visual Cue |
|---|---|---|---|
| 1 | Sear chicken | 5–7 min | Golden brown crust on all sides |
| 2 | Sauté aromatics | 4 min | Onion translucent, garlic fragrant |
| 3 | Toast spices | 1 min | Spices darken slightly, aroma intensifies |
| 4 | Build sauce | 3–4 min | Smooth, creamy, gently simmering |
| 5 | Simmer chicken | 10 min | Chicken cooked through, sauce thickened |
| 6 | Wilt spinach | 2 min | Spinach bright green, fully wilted |
| 7 | Serve | — | Curry over rice, naan on the side |
Serving & Presentation
I love serving this creamy coconut curry chicken the way we do in my home — a generous scoop of fluffy jasmine rice in a shallow bowl, topped with a ladle of curry, and a piece of warm buttery garlic naan on the side. The rice soaks up all that incredible sauce, and the naan is perfect for scooping up every last drop. A sprinkle of fresh cilantro and a squeeze of lime juice right before serving adds brightness and color.
When I make this for guests, I sometimes add a dollop of mango chutney or a spoonful of plain Greek yogurt on the side for a cool, tangy contrast. It reminds me of the vibrant, communal meals I grew up with in Morocco, where every dish was surrounded by little bowls of condiments and fresh herbs. In New York, I love how this recipe brings that same spirit of sharing to my table.
For a complete meal, I usually add a simple cucumber salad with lemon and mint on the side. The crunch and freshness pair beautifully with the rich, creamy curry. And if you’re feeling extra indulgent, a glass of crisp white wine or a cold lager works wonders to balance the spices.
| Pairing Type | Suggestions | Why It Works |
|---|---|---|
| Side Dish | Cucumber salad, roasted vegetables, simple greens | Adds freshness and crunch to balance richness |
| Sauce / Dip | Mango chutney, Greek yogurt, lime wedges | Cool, tangy contrast to warm spices |
| Beverage | Crisp white wine (Sauvignon Blanc), cold lager, sparkling water with lime | Cuts through creaminess, refreshes the palate |
| Garnish | Fresh cilantro, sliced green onions, toasted coconut flakes | Adds color, freshness, and texture |
Make-Ahead, Storage & Reheating
As a busy mom and food blogger in New York City, I am all about meal prep that actually tastes good. This creamy coconut curry chicken is one of my favorite recipes to make ahead because the flavors only get better after a day or two in the fridge. The spices meld together, and the sauce becomes even more luscious. Here’s how I store and reheat it for the best results.
| Method | Container | Duration | Reheating Tip |
|---|---|---|---|
| Refrigerator | Airtight glass or plastic container | Up to 4 days | Reheat gently in a skillet over medium-low, adding a splash of broth or water if needed |
| Freezer | Freezer-safe zip-top bag or container | Up to 3 months | Thaw overnight in the fridge, then reheat in a skillet over medium heat |
| Make-Ahead | Prepare the curry (without rice) | Up to 2 days in advance | Cook the jasmine rice fresh, or reheat rice in the microwave with a damp paper towel |
When reheating, I always add a small splash of chicken broth or water to loosen the sauce, as it will thicken after refrigeration. Stir frequently and avoid a rapid boil to keep the coconut milk from separating. The naan is best reheated in a dry skillet or toaster oven — never the microwave, which makes it rubbery. If you’re freezing the curry, leave out the spinach and stir in fresh spinach after thawing and reheating for the best color and texture.
One of my favorite tricks is to make a double batch and freeze half. On a busy weeknight, I just thaw the curry, cook fresh jasmine rice in 15 minutes, warm up some naan, and dinner is ready faster than takeout. It’s my little NYC hack for eating well even when life gets hectic.
Variations & Easy Swaps
One of the beautiful things about this creamy coconut curry chicken is how adaptable it is. Over the years, I’ve played around with different proteins, vegetables, and spice levels, and I want to share my favorite variations with you. Whether you’re cooking for dietary needs or just want to switch things up, there’s a version here for everyone.
| Variation | Key Change | Best For | Difficulty Impact |
|---|---|---|---|
| Vegetarian / Vegan | Replace chicken with chickpeas and sweet potato | Meatless Monday, plant-based diets | Easy |
| Extra Spicy | Add 1–2 chopped Thai chilies or 1 tsp cayenne | Heat lovers, cold nights | Easy |
| Creamy Tomato Basil | Add 1/2 cup crushed tomatoes and fresh basil | Italian-inspired twist | Easy |
Vegetarian / Vegan Version
For a completely plant-based take, swap the chicken for 1 can of drained chickpeas and 1 medium sweet potato (peeled and cubed). Sauté the sweet potato with the onions until slightly softened, then add the chickpeas along with the coconut milk and broth. Simmer until the sweet potato is tender, about 15 minutes. This version is incredibly hearty and has become a favorite in my own kitchen. The sweet potato adds a natural sweetness that pairs beautifully with the sun-dried tomatoes.
Extra Spicy Version
If you’re like me and love a serious kick, add 1 or 2 finely chopped Thai bird chilies along with the garlic and ginger. You can also stir in 1 teaspoon of cayenne pepper with the other spices. For an even deeper heat, drizzle some chili oil on top before serving. My Paris-trained palate has a soft spot for heat — it awakens every flavor on the plate. Just be sure to serve extra naan and a cooling yogurt or raita on the side.
Creamy Tomato Basil Twist
For an Italian-inspired variation, stir in 1/2 cup of crushed San Marzano tomatoes along with the coconut milk, and add a handful of fresh basil leaves right before serving. This version is a nod to my time in Paris, where I often experimented with Mediterranean ingredients in classic French sauces. The acidity of the tomatoes and the sweet basil create a completely different but equally delicious flavor profile. It’s fantastic served over pasta or polenta if you want to skip the rice.
What is the best way to wilt spinach for creamy coconut curry chicken without it becoming watery?
The best way to wilt spinach for creamy coconut curry chicken without making it watery is to add the spinach in handfuls, stirring gently, and let it wilt just until bright green — about 2 minutes total. I always add the spinach after the chicken is fully cooked and the sauce has thickened, because adding it too early releases more moisture. Use fresh baby spinach rather than frozen; frozen spinach contains a lot of water and will thin out your sauce. If you must use frozen, thaw it completely and squeeze it dry in a clean kitchen towel before adding. Also, cook the spinach uncovered and avoid stirring vigorously — you want the leaves to steam gently in the hot sauce, not boil.
Can I substitute sun-dried tomatoes with fresh tomatoes in coconut curry chicken?
Yes, you can substitute sun-dried tomatoes with fresh tomatoes, but the flavor and texture will be noticeably different. Fresh tomatoes are much more watery and less concentrated in flavor. If using fresh tomatoes, I recommend using Roma or plum tomatoes — dice them and sauté them with the onions until most of the moisture has evaporated and they start to break down. You may need to add an extra tablespoon of tomato paste to compensate for the lost intensity, and the sauce may require a slightly longer simmer to thicken. Sun-dried tomatoes offer a chewy texture and a tangy, umami-packed sweetness that fresh tomatoes simply cannot replicate. For the best results in this creamy coconut curry chicken, stick with oil-packed sun-dried tomatoes.
How do I prevent the coconut milk from curdling when making creamy coconut curry chicken?
To prevent coconut milk from curdling in your creamy coconut curry chicken, follow these key steps. First, use full-fat coconut milk, which is more stable than light versions. Second, never let the curry come to a rapid boil after adding the coconut milk — keep the heat at medium-low to low, and only allow a gentle simmer. Third, stir the sauce occasionally and avoid adding cold ingredients directly into the hot coconut milk; let ingredients like chicken or broth come to room temperature slightly if possible. Fourth, avoid adding acidic ingredients like lemon juice or vinegar directly into the coconut milk without first tempering them. Finally, if the sauce does start to separate, whisk it vigorously — often it will come back together. Adding a tablespoon of Greek yogurt or cream at the end can also help stabilize the emulsion.
What is the recommended cooking time for jasmine rice to serve alongside coconut curry chicken?
Jasmine rice typically cooks in about 12–15 minutes, but the exact time depends on your method. I use a 1:1.5 ratio of rice to water: for 1 cup of jasmine rice, I add 1.5 cups of water. Rinse the rice in a fine-mesh strainer until the water runs clear, then combine with water and a pinch of salt in a medium saucepan. Bring to a boil, then cover, reduce the heat to low, and simmer for 12 minutes. Turn off the heat and let it sit covered for 5 minutes, then fluff with a fork. The total time is about 17 minutes from start to finish. For serving alongside creamy coconut curry chicken, I recommend starting the rice about the time you add the chicken back to the skillet, so both are ready at the same time.
Can I use chicken thighs instead of chicken breasts in this coconut curry chicken recipe?
Absolutely, chicken thighs are an excellent substitute for chicken breasts in this creamy coconut curry chicken recipe. Boneless, skinless chicken thighs are naturally more tender and juicy, with a slightly higher fat content that adds richness to the sauce. The cooking time remains roughly the same — about 10 minutes of simmering after browning — but thighs are more forgiving and less likely to dry out. If you use bone-in thighs, increase the simmering time to about 15–18 minutes and ensure the internal temperature reaches 165°F. I often use thighs when I want an even more indulgent, succulent curry. Either way, the dish will be absolutely delicious.
How can I make this creamy coconut curry chicken dairy-free and gluten-free?
This creamy coconut curry chicken is naturally dairy-free and gluten-free as written — no modifications needed! The base uses full-fat coconut milk instead of cream, so you get a luxuriously rich sauce without any dairy. All the spices, chicken broth, tomato paste, and other ingredients are naturally gluten-free as long as you use a certified gluten-free chicken broth. For serving, simply choose a gluten-free naan or serve the curry over jasmine rice, which is naturally gluten-free. If you want to add a creamy garnish, use a dairy-free yogurt or coconut cream. Always double-check labels on your curry powder and chicken broth to be certain, as some brands add fillers that may contain gluten.
Can I freeze creamy coconut curry chicken with spinach?
Yes, you can freeze this creamy coconut curry chicken, but I recommend freezing it without the spinach for the best results. Spinach that has been frozen and thawed becomes mushy and loses its bright green color. Instead, prepare the curry up to the point before adding the spinach, let it cool completely, and freeze it in an airtight container for up to 3 months. When you’re ready to eat, thaw the curry overnight in the refrigerator, reheat it gently in a skillet, and stir in 4 cups of fresh baby spinach at the end. The spinach will wilt in about 2 minutes, giving you that fresh, vibrant finish. If you must freeze the curry with the spinach already in it, the taste will still be good, but the texture of the spinach will be much softer.
What can I serve instead of jasmine rice with coconut curry chicken?
There are plenty of delicious alternatives to jasmine rice that pair wonderfully with creamy coconut curry chicken. Basmati rice is a classic choice with its light, fluffy grains and floral aroma. For a low-carb option, serve the curry over cauliflower rice — simply sauté riced cauliflower in a dry skillet for 5 minutes until tender. Quinoa or couscous also work well and add extra protein. If you want to skip grains entirely, this curry is fantastic with warm naan, roti, or even crusty bread for soaking up the sauce. For a light and fresh side, serve it over a bed of mixed greens or alongside roasted sweet potatoes. Each option brings its own texture and flavor to the meal.
How do I thicken the sauce for coconut curry chicken?
If you prefer a thicker sauce for your creamy coconut curry chicken, there are several easy methods. The simplest is to simmer the curry uncovered for a few extra minutes until the sauce reduces to your desired consistency — this also concentrates the flavors beautifully. Alternatively, you can mash a few of the cooked chickpeas or a portion of the chicken against the side of the skillet with a spoon to release natural starches that thicken the sauce. For a more controlled approach, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry, then stir it into the simmering curry and cook for 1–2 minutes until thickened. Another tip: let the curry rest off the heat for 5–10 minutes before serving — it will naturally thicken as it cools slightly.
Can I add other vegetables to this coconut curry chicken recipe?
Absolutely! This creamy coconut curry chicken is highly versatile, and adding vegetables is a great way to boost nutrition and flavor. Bell peppers (any color) pair beautifully — add them along with the onions and sauté until tender. Cauliflower or broccoli florets can be added when you return the chicken to the skillet; they will cook in the sauce and become tender in about 8–10 minutes. Snap peas or green beans add a nice crunch and bright color; add them during the last 5 minutes of simmering. For root vegetables like carrots or sweet potatoes, cut them into small cubes and add them with the coconut milk so they have time to cook through. Just be aware that adding extra vegetables may increase the total cooking time slightly, and you may need to add a splash more broth to keep the sauce at the right consistency.
Share Your Version!
I absolutely love hearing from you — it’s the best part of what I do. If you make this creamy coconut curry chicken with wilted spinach, sun-dried tomatoes, fragrant jasmine rice, and buttery garlic naan, please come back and leave a star rating and a comment below. Tell me how it turned out, what you served it with, or any tweaks you made. Did you add extra spice? Try it with cauliflower rice? I want to know all about it!
And don’t forget to snap a photo and share it on Instagram or Pinterest. Tag me @leosfoods so I can see your beautiful creation — it absolutely makes my day. If you have a question about the recipe that I didn’t cover, drop it in the comments and I’ll answer you personally. I read every single one. From my NYC kitchen to yours — I hope this recipe brings as much warmth to your table as it does to mine. — Stella 🧡
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Creamy Coconut Curry Chicken with Wilted Spinach, Sun-Dried Tomatoes, Fragrant Jasmine Rice & Buttery Garlic Naan
A rich and creamy coconut curry with tender chicken, wilted spinach, and sun-dried tomatoes, served over fragrant jasmine rice with buttery garlic naan.
- Total Time: 40 minutes
- Yield: 4 1x
Ingredients
- For the Coconut Curry Chicken:
- 1½ lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 small onion, finely diced
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup chicken broth
- 1/2 cup chopped sun-dried tomatoes (oil-packed, drained)
- 4 cups fresh baby spinach
- 1 tablespoon tomato paste
- 1 tablespoon honey
- For Serving:
- Fragrant jasmine rice
- Buttery garlic naan
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove chicken and set aside.
- In the same skillet, add onion and cook until softened, about 3 minutes. Add garlic and ginger, cook for 1 minute until fragrant.
- Stir in curry powder, turmeric, smoked paprika, and cumin. Cook for 1 minute to toast spices.
- Add coconut milk, chicken broth, sun-dried tomatoes, tomato paste, and honey. Bring to a simmer.
- Return chicken to the skillet. Simmer for 10 minutes, stirring occasionally, until chicken is cooked through and sauce has thickened slightly.
- Add baby spinach and stir until wilted, about 2 minutes. Season with salt and pepper to taste.
- Serve over jasmine rice with warm buttery garlic naan.
Notes
For a thicker sauce, let simmer longer. Adjust spice level by adding cayenne pepper or red pepper flakes.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Main Course
- Cuisine: Indian-inspired
Nutrition
- Calories: 620
- Sugar: 12 g
- Fat: 38 g
- Carbohydrates: 22 g
- Protein: 45 g
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