Quick Coconut Chicken Curry

Dive into a bowl of ultimate comfort with this Quick Coconut Chicken Curry, a perfect blend of creamy, aromatic, and nutritious goodness! Tender chicken thighs are simmered in a rich coconut milk base infused with fragrant curry powder, turmeric, cumin, and a hint of fresh ginger, creating a velvety sauce that’s bursting with bold flavors. The addition of crushed tomatoes and wilted spinach adds freshness and color, while a squeeze of lime juice brightens the dish to perfection. Ready in just 30 minutes, this one-pot recipe is ideal for busy weeknights and can be served over fluffy basmati rice for a complete, satisfying meal. Whether you’re a curry enthusiast or simply craving something cozy and easy, this quick coconut curry recipe is sure to become a household favorite.

Nutriscore Rating: 64/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 4

Ingredients

• 500 grams boneless, skinless chicken thighs
• 2 tablespoons coconut oil
• 1 medium, finely chopped yellow onion
• 3 minced garlic cloves
• 1 teaspoon, grated fresh ginger
• 2 teaspoons curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 cup crushed tomatoes
• 400 milliliters coconut milk (full-fat)
• 2 cups, packed spinach leaves
• 1 tablespoon lime juice
• 2 tablespoons, chopped (optional) cilantro
• 1 teaspoon (to taste) salt
• 0.5 teaspoon black pepper
• 4 servings (optional, for serving) cooked basmati rice

Directions

Step 1

Cut the chicken thighs into bite-sized pieces. Set aside.

Step 2

Heat the coconut oil in a large skillet or pot over medium heat.

Step 3

Add the chopped onion and sauté for 2-3 minutes until softened.

Step 4

Stir in the minced garlic and grated ginger; cook for 1 minute until fragrant.

Step 5

Sprinkle in the curry powder, turmeric, and cumin, and cook for another 30 seconds to toast the spices.

Step 6

Add the crushed tomatoes and stir to combine. Cook for 2-3 minutes.

Step 7

Pour in the coconut milk and stir well. Bring the mixture to a gentle simmer.

Step 8

Add the chicken pieces and season with salt and black pepper. Stir to coat the chicken in the curry sauce.

Step 9

Cover the skillet and simmer for 12-15 minutes, stirring occasionally, until the chicken is cooked through.

Step 10

Stir in the spinach leaves and cook for 2 minutes until wilted.

Step 11

Turn off the heat and stir in the lime juice. Adjust seasoning if necessary.

Step 12

Garnish with chopped cilantro if desired, and serve hot over cooked basmati rice or enjoy on its own.

Nutrition Facts

Serving size	1971.3 grams (1971.3g)

Amount per serving	% Daily Value*
Calories	3108

Total Fat 182.20g	234%
Saturated Fat 124.90g	625%
Polyunsaturated Fat 0.50g
Cholesterol 625mg	208%
Sodium 4310mg	187%
Total Carbohydrate 213.40g	78%
Dietary Fiber 18.70g	67%
Total Sugars 26.50g
Protein 160.20g	320%

Vitamin D 35IU	175%
Calcium 378mg	29%
Iron 35mg	192%
Potassium 3686mg	78%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.3%

Protein: 20.4%

Carbs: 27.2%