Ingredients
Scale
- 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