This creamy coconut chicken curry with spinach is an easy, healthy, family-friendly dinner that is full of flavour!
This is a quick and easy dinner and cooks in as little as 30 minutes. This coconut chicken curry is easily adaptable to be mild or spicy so the whole family can enjoy it. This creamy coconut curry is gluten-free, dairy-free, Paleo and Whole30 friendly.
For those curry fans out there this one is for you! We love curry in our household .....my little guy adores it too. I like to keep this chicken curry mild so he can enjoy it, extra hot curries are still not for him, but hopefully he will love them one day!
While you can easily buy a pre-made jar of curry sauce from the supermarket I find they never taste very authentic..... The store-bought sauces often have preservatives and added sugar in them which I don't like to feed my family and they are often lacking in flavour.
What's so good about this recipe?
- This flavoursome dinner is super easy to make!
- You can easily adapt the spices and heat to suit you and your family's preferences.
- You can add in loads of veggies if you wish- it easily hides extra veggies like grated carrot or broccoli if you are trying to sneak more veggies into your kids.
- This curry can be cooked in as little as 30 minutes! Or if you are wanting it to be slowly simmered to get the best flavour possible - you can do that too - if you have the time.....
- This homemade chicken curry makes delicious leftovers!
Additional Recipe Tips
- I have used spinach in this curry recipe and kept it simple but carrots, peas, broccoli and or cauliflower will all work well. You will need to add these vegetables about 15 minutes before the end of cooking time and so just be mindful that if you use frozen peas you may end up with extra liquid in your chicken curry.
- If this curry has too much liquid for your liking you can leave it to gently simmer on medium-low heat for up to an hour - this will reduce the amount of liquid. Alternatively, you can scoop some liquid out and add some cornflour to the curry sauce to thicken it.
- If you are following a Paleo, Whole30, or low carb diet then serve this curry with cauliflower rice instead of rice.
- If you would like this curry to be spicy then add in some chilli powder, start off with a small amount, and taste and increase if desired.
- Chicken breast can be used instead of chicken thigh cutlets. Personally, I find boneless chicken cutlets work the best in this curry and remain nice and tender.
- Ensure you use full-fat coconut milk (not the light version) and coconut milk - not coconut cream.
- This coconut chicken curry can be frozen for up to 3 months in a sealed airtight container.
Other recipes you might like:
- If you like creamy curries then you will love this butternut squash and chickpea curry. This curry is a crowd pleaser.
- This Vegan eggplant, chickpea and kale curry is quick and easy to make and delicious!
I hope you enjoy this coconut chicken curry recipe! Please let me know how you get on in the comments below or leave a star rating, I love hearing from you!
- 6 boneless chicken thigh cutlets
- 2 tablespoon coconut oil
- 1 onion, diced
- 2 teaspoon garlic, crushed
- 1 tablespoon curry powder
- 1 tablespoon garam masala
- 1 tablespoon cumin
- 1 tablespoon coriander, ground
- ½ tablespoon turmeric
- ½ teaspoon ground ginger
- 1 teaspoon salt
- 1 can coconut milk (400ml/13.5oz)
- ½ can chopped tomatoes (200gm/7oz)
- 1 tablespoon tomato paste
- 2 cups baby spinach leaves
- Fresh coriander and sliced almonds to garnish
- Heat the coconut oil in a large skillet or pan on a medium heat. Add the diced onion and crushed garlic to the pan and saute until they are translucent for 2-3 minutes.
- Chop the chicken into roughly (2.5cm/1 inch) pieces.
- Add the rest of the spices and salt to the pan, cook for another minute until the spices gently pop and are mixed through the onion and garlic.
- Add the chicken and cook it for a couple of minutes turning frequently so that it is coated in the spices and oil.
- Next add the coconut milk, crushed tomatoes and tomato paste into the pan, gently stir until everything is mixed through evenly.
- Reduce the heat and simmer at a medium low heat. Cook for about 15 minutes.
- While this is simmering this would be a good idea to prepare your rice or cauliflower rice.
- After about 15 minutes add the spinach leaves to the curry and cook for another 5 minutes.
- Garnish with fresh coriander and sliced almonds (optional).
This nutritional information is an estimate only and is provided as a courtesy to readers. It was auto-generated based on serving size, number of servings, and typical information for the ingredients listed in the recipe card. Please feel free to use your preferred nutrition calculator. Please consult your doctor about any specific dietary requirements. The nutrition information is based on the curry only.
If you are following a Paleo, Whole30 or low carb diet then serve this curry with cauliflower rice instead of rice.
If you would like this curry to be spicy then add in some chili powder, start off with a small amount and taste and increase if desired.
See additional recipe tips above in blog post for more information.
Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 726Total Fat 54gSaturated Fat 29gTrans Fat 0gUnsaturated Fat 21gCholesterol 205mgSodium 966mgCarbohydrates 19gFiber 8gSugar 4gProtein 52g
This nutritional information is an estimate only and is provided as a courtesy to readers. It was auto-generated based on serving size, number of servings, and typical information for the ingredients listed in the recipe card. Please feel free to use your preferred nutrition calculator. Please consult your doctor about any specific dietary requirements.