Go Back
Delish Coconut Curry Chicken

Delish Coconut Curry Chicken

Creamy coconut curry chicken simmered with peppers and spinach—bright, aromatic, and perfect for a cozy weeknight dinner.
No ratings yet
Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 1.5 pound boneless skinless chicken thighs, cut into bite-size pieces
  • 1 teaspoon kosher salt plus more to taste
  • 0.5 teaspoon ground black pepper
  • 2 tablespoon vegetable oil
  • 1 each yellow onion, diced about 1 medium
  • 3 teaspoon minced garlic
  • 2 teaspoon grated fresh ginger
  • 2 tablespoon yellow curry powder
  • 1 teaspoon ground turmeric
  • 0.5 teaspoon ground cumin
  • 13.5 ounce unsweetened coconut milk shake can well
  • 0.5 cup low-sodium chicken broth
  • 1 tablespoon brown sugar
  • 1 tablespoon fish sauce optional
  • 1 tablespoon fresh lime juice
  • 2 cup thinly sliced bell peppers red and yellow, if available
  • 1 cup baby spinach lightly packed
  • 0.25 cup fresh cilantro, chopped for garnish
  • 3 cup cooked jasmine rice for serving, optional

Instructions

Preparation Steps

  • Season chicken with kosher salt and black pepper.
  • Heat vegetable oil in a large skillet or Dutch oven over medium-high heat. Sear chicken in a single layer until lightly browned, 3 to 4 minutes per side. Transfer to a plate.
  • Reduce heat to medium. Add diced onion and cook until translucent, 3 to 4 minutes. Stir in garlic and ginger and cook until fragrant, about 30 seconds.
  • Sprinkle in curry powder, turmeric, and cumin. Stir constantly to bloom the spices for 30 seconds.
  • Pour in coconut milk and chicken broth. Whisk in brown sugar and fish sauce. Bring to a gentle simmer.
  • Return chicken and any juices to the pan. Simmer uncovered, stirring occasionally, for 10 minutes.
  • Add sliced bell peppers and cook until tender-crisp and the chicken reaches 165°F, 5 to 7 minutes.
  • Stir in lime juice and spinach; cook until spinach wilts, 1 to 2 minutes. Taste and adjust seasoning with additional salt if needed.
  • Serve over cooked jasmine rice and garnish with chopped cilantro.

Notes

For extra heat, add 0.25 teaspoon red pepper flakes with the dry spices. You can substitute chicken breasts for thighs; reduce simmer time slightly to prevent overcooking. Leftovers keep well refrigerated for up to 3 days.