Creamy Coconut Chicken Curry
Indulge in this creamy coconut chicken curry that blends tender chicken with aromatic spices for a milder yet flavorful dish. The rich coconut milk adds a velvety texture, while fresh ginger and garlic elevate the taste without overwhelming the palate. Perfect for family dinners or special occasions, this curry is best served with steamed rice or warm naan to soak up the delightful sauce.
ingredients
- 1.5 lbs boneless chicken thighs, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric powder
- 1 can (13.5 oz) coconut milk
- 1 cup chicken broth
- 1 cup diced tomatoes (canned or fresh)
- 2 cups baby spinach
- Salt and black pepper, to taste
- Fresh cilantro, for garnish
- Cooked rice or naan, for serving
steps
- 1.
Heat olive oil in a large skillet over medium heat.
- 2.
Add chopped onions and sauté until translucent, about 5 minutes.
- 3.
Stir in garlic and ginger; cook for another minute until fragrant.
- 4.
Add curry powder, cumin, and turmeric, and cook for 1-2 minutes to enhance flavors.
- 5.
Add chicken pieces to the skillet, cooking until they are browned on all sides.
- 6.
Pour in the coconut milk and chicken broth, then add diced tomatoes.
- 7.
Bring to a simmer and cover; cook for 20-25 minutes until chicken is cooked through.
- 8.
Stir in baby spinach and cook until wilted, about 3 minutes.
- 9.
Season with salt and pepper to taste.
- 10.
Serve hot, garnished with fresh cilantro alongside rice or naan.