Discover a vibrant, flavorful Coconut Curry Chicken with Spinach recipe that’s a perfect addition to your collection of healthy chicken recipes. This one-pan meal is simple to make and packed with delicious, wholesome ingredients. You’ll love how easy it is to create this comforting and nutritious dish tonight.
Key Ingredients & Substitutions:
- Chicken Thighs: Boneless, skinless chicken breasts also work well for this healthy chicken recipe.
- Full-Fat Coconut Milk: Use full-fat for richness; light coconut milk can be used for a lighter option.
- Curry Paste: Red or yellow curry paste offers different flavor profiles. Adjust to your spice preference.
- Spinach: Kale or other hearty greens can be substituted.
- Ginger & Garlic: Fresh is best, but pre-minced works in a pinch.
Ingredients:
Main:
- 1 tablespoon coconut oil or olive oil
- 1.5 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 (13.5-ounce) can full-fat coconut milk
- 1/2 cup chicken broth
- 2 tablespoons red curry paste (or yellow for milder flavor)
- 1 tablespoon brown sugar (optional, for balance)
- 1 teaspoon fish sauce (optional, for umami)
- 5 ounces fresh spinach
For Serving (Optional):
- Cooked rice or quinoa
- Fresh cilantro, chopped
- Lime wedges
How Much Time Will You Need?
- Prep time: 15 minutes
- Cook time: 25 minutes
- Total time: 40 minutes
- Servings: 4
- Calories per serving: Approximately 450-500 (depending on ingredients)
- Tools needed: Large skillet or Dutch oven, cutting board, knife.
Step-by-Step Instructions:
1. Sauté the Chicken
Heat oil in a large skillet or Dutch oven over medium-high heat. Add the chicken pieces and cook until lightly browned on all sides. You don’t need to cook them through completely at this stage. Remove the chicken from the skillet and set it aside.
2. Build the Flavor Base
Add the chopped onion to the same skillet, adding a little more oil if needed. Cook until softened, about 5 minutes. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
3. Combine Curry Ingredients
Stir the curry paste into the onion mixture and cook for 1 minute to toast the spices. Pour in the coconut milk and chicken broth, stirring to combine everything. Add the brown sugar and fish sauce, if you are using them, and bring the mixture to a gentle simmer.
4. Simmer the Chicken
Return the browned chicken to the skillet. Reduce the heat to medium-low, cover, and let it simmer for 15-20 minutes. Ensure the chicken is cooked through and tender.
5. Wilt in the Spinach
Stir in the fresh spinach a handful at a time. Continue to cook, stirring occasionally, until the spinach is completely wilted, which usually takes just a few minutes. Taste and adjust seasonings as needed, adding more curry paste or a pinch of salt if desired.
Variation Ideas:
- Add Vegetables: Incorporate bell peppers, snap peas, or broccoli florets for extra nutrients. Add them with the chicken broth to cook through.
- Spicier Kick: Increase the amount of curry paste or add a pinch of red pepper flakes with the garlic and ginger.
- Creamier Texture: Stir in a tablespoon of peanut butter at the same time as the coconut milk for a richer, nutty flavor.
Storage Instructions:
Store leftover Coconut Curry Chicken with Spinach in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm on the stovetop over medium-low heat or in the microwave until heated through. Add a splash of broth or water if the sauce thickens too much.
Frequently Asked Questions (FAQ):
- Can you freeze coconut curry chicken? Yes, you can freeze it in an airtight container for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
- What should you serve with this healthy chicken recipe? It’s delicious served over cooked rice, quinoa, or with some warm naan bread.
- Is this dish spicy? The spice level depends on the curry paste you use. Red curry paste is generally spicier than yellow. You can adjust the amount to your preference.
- Can you use chicken breast instead of thighs? Absolutely! Chicken breast works well; just be mindful not to overcook it to keep it tender.
- How can you make this dish dairy-free? This recipe is naturally dairy-free because it uses coconut milk instead of dairy products.
- What if your sauce is too thin? You can simmer it uncovered for a few extra minutes to reduce and thicken, or whisk in a cornstarch slurry (1 tsp cornstarch mixed with 1 tsp cold water) and simmer until thickened.
