Fast and Flavorful Chicken Curry
An aromatic chicken curry rich with spices and creamy coconut milk, perfect for busy weeknights or relaxed Sunday dinners.
Ingredients
Chicken Marinade
- 1.5 lb boneless skinless chicken thighs, cut into 1-inch pieces
- 1 teaspoon kosher salt for enhancing flavor
- 0.5 teaspoon black pepper, freshly cracked
- 1 teaspoon curry powder
Curry Ingredients
- 2 tablespoons neutral oil, divided for sautéing and frying
- 1 medium yellow onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry powder for flavor
- 1 teaspoon ground cumin
- 0.125 teaspoon cayenne pepper (optional) for added heat
- 2 tablespoons tomato paste
- 1 can (13.5 oz) full-fat coconut milk
- 0.5 cup low-sodium chicken broth
- 3 cups baby spinach
- 1 tablespoon fresh lime juice
- 0.25 cup chopped fresh cilantro for garnish
For Serving
- to taste cooked basmati rice for serving
Instructions
Preparation
- Toss the chicken pieces with salt, pepper, and 1 teaspoon of curry powder in a bowl until fully coated.
- Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the chicken in a single layer, cooking for about 3-4 minutes until browned. Transfer the chicken to a plate.
Cooking
- In the same skillet, add the remaining oil and chopped onion. Sauté for 4-5 minutes until softened and light golden.
- Stir in minced garlic, grated ginger, curry powder, cumin, cayenne, and tomato paste. Cook for 45-60 seconds until fragrant.
- Pour in coconut milk and chicken broth, scraping the bottom of the skillet. Return the chicken to the pan and simmer for 8-10 minutes until the chicken reaches 165°F.
- Stir in the spinach until wilted, then finish with lime juice and cilantro.
- Serve hot over basmati rice.
Notes
Consider marinating the chicken with spices overnight for extra flavor and adjust cayenne pepper for heat preference.