Ingredients
Scale
- 4 boneless, skinless chicken breasts or thighs
- 2 tablespoons olive oil
- 1 medium onion, finely diced
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon paprika
- ½ teaspoon cumin
- 1 (13.5 oz) can full-fat coconut milk
- ½ cup chicken broth
- ½ cup chopped sun-dried tomatoes
- 4 cups fresh spinach
- 1 tablespoon tomato paste
- 1 tablespoon lime juice
Instructions
- Season chicken with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear chicken until golden brown on both sides, about 4-5 minutes per side. Remove and set aside.
- In the same skillet, add onion and cook until softened, about 3 minutes. Add garlic and ginger, cook for 1 minute.
- Stir in curry powder, turmeric, paprika, and cumin. Cook for 1 minute until fragrant.
- Add coconut milk, chicken broth, sun-dried tomatoes, and tomato paste. Stir to combine. Bring to a simmer.
- Return chicken to the skillet. Cover and simmer for 15-20 minutes, until chicken is cooked through.
- Add spinach and lime juice. Stir until spinach wilts, about 2-3 minutes.
- Serve over jasmine rice with garlic naan.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main Course
- Cuisine: Indian-inspired
Nutrition
- Calories: 520
- Sugar: 6g
- Fat: 32g
- Carbohydrates: 18g
- Protein: 38g