Mild & Creamy Coconut Chicken Curry
A comforting and gently spiced chicken curry featuring tender chicken thighs simmered in a rich coconut milk sauce with fresh spinach, perfect for a soothing and flavorful weeknight meal.
For 4 servings
Pat chicken thighs dry and cut into 1-inch pieces. Mince garlic and grate ginger. Chop the onion.
Heat coconut oil in a large pot or Dutch oven over medium heat. Add chopped onion and sauté for 5-7 minutes until softened and translucent. Add minced garlic and grated ginger, cooking for another 1 minute until fragrant, stirring constantly to prevent burning.
Stir in the mild curry powder, salt, and black pepper. Cook for 30 seconds, stirring until fragrant. Add the chicken pieces to the pot and brown them lightly on all sides for 3-5 minutes. They don't need to be cooked through at this stage.
Pour in the full-fat coconut milk and chicken broth (or water). Stir well to combine, scraping up any browned bits from the bottom of the pot. Bring the mixture to a gentle simmer.
Once simmering, reduce the heat to low, cover the pot, and let it cook for 15-20 minutes, or until the chicken is cooked through and tender (internal temperature reaches 165°F / 74°C). Stir occasionally to prevent sticking.
Remove the lid. Stir in the fresh spinach a handful at a time, allowing it to wilt into the curry. Continue stirring until all the spinach has wilted, which should take 2-3 minutes. Taste and adjust seasoning if needed.
Ladle the creamy coconut chicken curry over cooked quinoa or rice. Garnish with fresh chopped cilantro before serving.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Don't Rush the Aromatics: Sautéing the onion until truly soft and translucent, and then briefly toasting the garlic, ginger, and curry powder, builds a deep flavor base for the curry.
- 2Full-Fat Coconut Milk is Key: For the creamiest texture and richest flavor, always opt for full-fat canned coconut milk. Light versions will result in a thinner, less satisfying sauce.
- 3Adjust Consistency: If the curry is too thick, add a splash more chicken broth or water. If it's too thin, let it simmer uncovered for a few extra minutes to reduce slightly.
- 4Chicken Thighs for Tenderness: Boneless, skinless chicken thighs are preferred over breasts as they stay more tender and juicy during the simmering process, absorbing the curry flavors beautifully.
Adapt it for your goals.
Vegetable Boost
Add diced bell peppers, green beans, or sweet potatoes along with the chicken for extra nutrients and texture.
Spicier KickSpicier Kick
For those who prefer more heat, add a pinch of cayenne pepper or a finely diced green chili along with the garlic and ginger.
Protein SwapProtein Swap
This recipe works well with firm tofu or chickpeas for a vegetarian option; add them during the simmering stage, ensuring tofu is pressed and cubed.
Why this is on our healthy list.
Lean Protein Source
Chicken thighs provide a good source of lean protein essential for muscle repair, growth, and maintaining satiety.
Healthy Fats from Coconut
Coconut milk contains medium-chain triglycerides (MCTs) which are easily digested and can be used by the body for quick energy.
Rich in Vitamins & Minerals
Spinach is packed with essential vitamins like K, A, and C, as well as folate, iron, and magnesium, supporting overall health and immunity.
Frequently asked questions
Yes, you can, but chicken breast tends to dry out more easily. If using breasts, cut them into similar sized pieces and be careful not to overcook; cook just until an internal temperature of 165°F (74°C) is reached.
