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Chicken Curry with Coconut Milk, Tomatoes & Spinach

Chicken Curry with Coconut Milk, Tomatoes & Spinach

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  • Author: Maria
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Indian-Inspired
  • Diet: Gluten Free

Description

This Chicken Curry with Coconut Milk, Tomatoes, and Spinach is a warming, aromatic dish packed with bold spices, tender chicken, and creamy coconut richness—perfect for a comforting weeknight meal.

Ingredients

Scale
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground cayenne pepper
  • 4 organic skinless boneless chicken breast halves (ca. 700 g)
  • Sea salt and freshly ground pepper, to taste
  • 3 tablespoons olive oil
  • 2-3 small yellow onions, finely chopped
  • 1 tablespoon freshly grated ginger
  • 2 fresh chili peppers, membranes and seeds removed, thinly sliced
  • 2 cloves garlic, minced
  • 4 vine-ripened tomatoes, chopped (ca. 400 g)
  • 1 x 400 ml can organic coconut milk (full-fat)
  • 2-3 generous handfuls spinach, stemmed and coarsely chopped

Instructions

  1. In a small bowl, mix together cumin, coriander, turmeric, and cayenne pepper. Set aside.
  2. Cut the chicken into bite-sized pieces. Season with salt and pepper.
  3. Heat olive oil in a large skillet or pot over medium heat. Add the onions and cook until soft and translucent, about 5–7 minutes.
  4. Add the grated ginger, sliced chili peppers, and minced garlic. Cook for 1–2 minutes, stirring frequently, until fragrant.
  5. Stir in the spice mix and cook for another 30 seconds to bloom the spices.
  6. Add the chicken pieces to the pan and cook until lightly browned on all sides, about 5–6 minutes.
  7. Add the chopped tomatoes and cook until they begin to break down and release their juices, about 5 minutes.
  8. Pour in the coconut milk, stir to combine, and bring the mixture to a gentle simmer.
  9. Simmer uncovered for 15–20 minutes, or until the chicken is fully cooked and the sauce thickens slightly.
  10. Stir in the chopped spinach and cook until wilted, about 2 minutes.
  11. Taste and adjust seasoning with additional salt or pepper if needed. Serve hot with rice or flatbread.

Notes

  • Use full-fat coconut milk for a richer, creamier curry.
  • Adjust chili and cayenne levels to control the heat.
  • This curry tastes even better the next day as the flavors develop further.
  • Can be made ahead and stored in the refrigerator for up to 3 days.

Nutrition

  • Serving Size: 1 portion
  • Calories: 450
  • Sugar: 5 g
  • Sodium: 480 mg
  • Fat: 30 g
  • Saturated Fat: 18 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 10 g
  • Fiber: 3 g
  • Protein: 36 g
  • Cholesterol: 95 mg

Find it online: https://cooktune.com/chicken-curry-with-coconut-milk-tomatoes-spinach/