Ingredients
Scale
- 1½ lbs boneless skinless chicken breast or thighs, cut into chunks
- 2 tablespoons vegetable oil
- 1 large onion, finely diced
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon turmeric
- 1 tablespoon tomato paste
- 1 can (13.5 oz) coconut milk
- 1 cup chicken broth
- ½ cup heavy cream
- 4 cups fresh spinach
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cups cooked basmati rice
- For the Garlic Naan:
- 4 naan breads
- 3 tablespoons melted butter
- 2 cloves garlic, minced
- 1 tablespoon chopped parsley
Instructions
- Heat oil in a large skillet over medium-high heat.
- Add chicken chunks and cook until lightly browned on all sides. Remove and set aside.
- In the same skillet, sauté onion for 4-5 minutes until softened.
- Add garlic and ginger and cook for 1 minute.
- Stir in curry powder, cumin, paprika, turmeric, and tomato paste. Cook for 1 minute until fragrant.
- Pour in coconut milk and chicken broth, stirring well.
- Return chicken to the skillet and bring to a gentle simmer.
- Cover and cook for 15-20 minutes until chicken is tender.
- Stir in heavy cream and fresh spinach. Cook for 2-3 minutes until spinach wilts into the sauce.
- Season with salt and pepper to taste.
- Mix melted butter, garlic, and parsley in a small bowl.
- Brush naan breads with the garlic butter mixture.
- Warm naan in a 375°F (190°C) oven for 5 minutes.
- Serve the creamy chicken curry over basmati rice with warm garlic naan on the side.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 620 kcal