Coconut chicken & spinach curry
Mild curry powder, tomato and coconut milk make a gently spiced chicken sauce. Add spinach at the end and serve with bread or a separately cooked grain.
35 minutes, start to finishLet’s make it.
- 01
Step 1
Heat oil in a saucepan. Soften onion for 5 minutes, then stir in curry powder and ginger for 30 seconds.
- 02
Step 2
Add chicken, tomatoes, coconut milk and salt. Bring to a gentle simmer and cook uncovered 12–15 minutes, stirring occasionally.
- 03
Step 3
Check chicken reaches 74°C / 165°F inside. Cook longer if needed, then stir in spinach for 1–2 minutes until wilted.
Make it your own.
- Keep the sauce at a gentle simmer rather than a rolling boil so the chicken stays tender.
Keeping the leftovers
Refrigerate in shallow covered containers within 2 hours. Use within 3 days and reheat until steaming hot throughout; reheated leftovers should reach 74°C / 165°F.
Food safety references: cooking temperatures · cold storage · rice storage guidance.
Original recipe written for RecipesFinder. Not yet independently kitchen-tested; times are estimates. Food images are illustrative. Our editorial approach.
