Chicken Coconut Curry
Who’s ready for an easy and delicious curry? I always am. Especially when it’s this Chicken Coconut Curry. It’s one of my favs by a long shot. A big perk is it will also make your house smell great. A mom perk, my one year old devours this stuff. It’s always a parenting win when you can make one meal that everyone will enjoy. Plus, because my husband and I enjoy spicy food, this can easily be made spicier once in your bowl if there’s those in the family that don’t tolerate spiciness quite as well…and there’s always at least one.
Funny enough, I used to be that “one” in my family. The one who had chicken wings set aside before they were sauced, or the one who had a separate pot of what was cooking that wouldn’t have whatever made it spicy. Then one day, my taste buds changed or matured, or whatever it is that they do and voilà, I live for spicy food.
I think what makes the spice in this dish tolerable is coconut milk. There’s something about coconut milk that adds an abundance of creaminess and richness to dishes. I always have at least one can in my pantry. After you taste this, I don’t doubt you will as well.
Chicken Coconut Curry is great with naan, over rice, cauliflower rice, or quinoa. What I also love is if you don’t feel like meat or don’t eat meat, you can switch out the chicken for chickpeas.
Chicken Coconut Curry”
Ingredients
- 4 chicken thighs, cut into 1-inch pieces
- 1 teaspoon pink Himalayan salt
- 1 teaspoon black pepper
- 2 tablespoons avocado or coconut oil
- 1 medium sweet or yellow onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 teaspoon cumin
- 3-4 tablespoons red curry paste (curry powder can be substituted)
- 1 red pepper, roughly chopped
- 13.5 oz can full fat coconut milk
- 1-2 tablespoons chili garlic sauce, or to taste
- 3 cups spinach
- 1 lime, juiced
- 2 tablespoons coconut aminos
- 1 cup cilantro, finely chopped
Instructions
- In a large pot heat 1 tablespoon oil over medium-high until hot but not smoking. Season chicken with half of the salt and pepper. Add chicken to the pot and cook for 3-5 minutes until lightly browned but not cooked through. Remove to a plate and set aside.
- Add remaining oil to pot and add onions. Cook for 5 minutes or until onions have softened. Reduce heat to medium and add in garlic and ginger and cook until fragrant, about 30 seconds.
- Add in remaining salt and pepper, cumin, and curry paste. Stir and cook for 30 seconds. Add in chicken, any juices, and the red pepper and stir to coat. Add the coconut milk and chili garlic sauce. Bring to a boil, then reduce to a simmer for 5-10 minutes or until the chicken is cooked through.
- Add in spinach, lime juice, and coconut aminos. Stir and cook until spinach is wilted.
- Garnish with cilantro and enjoy!
