Creamy Coconut Curry Chicken with Spinach

Quick, Creamy Weeknight Comfort

This creamy coconut curry chicken is the kind of easy weeknight dinner that feels both cozy and exciting. Tender chicken strips simmer in a fragrant curry sauce with rich coconut butter and loads of fresh spinach for a nourishing, flavor-packed meal. It’s ready in just 30 minutes, making it perfect for busy evenings when you want something homemade without the stress. Serve it over fluffy basmati rice with a squeeze of fresh lime for that bright, restaurant-style finish. If you love quick curry recipes and healthy chicken dinners, this one’s about to become a regular in your rotation.

Time Breakdown

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 4

Ingredients List

• 1 tablespoon coconut oil or olive oil
• 1 large yellow onion, thinly sliced
• 1 teaspoon fine sea salt
• 1 ½ teaspoons curry powder
• 250 grams (9 ounces) boneless chicken breast or thigh, sliced into strips
• 650 grams (1 ½ pounds) fresh spinach, washed and trimmed
• 45 grams (3 tablespoons) coconut butter
• 2–3 cups cooked basmati rice or coconut spiced rice, for serving
• 1 lime, quartered, for serving

Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.

• Large skillet or sauté pan
• Sharp knife
• Cutting board
• Measuring spoons
• Wooden spoon or spatula
• Rice pot or saucepan (for rice)

Step-by-Step Beginner-Friendly Instructions

1- Heat the oil.
Place a large skillet over medium heat and add the coconut oil. Once melted and shimmering, add the sliced onion.

2- Soften the onions.
Sprinkle in the sea salt and cook for 5–6 minutes, stirring occasionally, until soft and slightly golden.

3- Bloom the curry.
Add the curry powder and stir constantly for 30 seconds until fragrant .

4- Cook the chicken.
Add the sliced chicken strips in an even layer. Cook for 5–7 minutes, stirring occasionally, until fully cooked and lightly golden on the edges.

5- Add the spinach.
While the chicken cooks, ensure your rice is warming. Add spinach in batches, stirring until wilted. It will look like a lot at first but shrinks quickly!

6- Create the creamy sauce.
Stir in the coconut butter and let it melt into the pan. Cook for 2–3 minutes until the sauce becomes glossy and lightly creamy .

7- Serve and finish.
Spoon over warm basmati rice and squeeze fresh lime juice on top for brightness .

Pro Tips

• Storage: Store leftovers in an airtight container for up to 3 days in the fridge.
• Meal Prep: Portion with rice into containers for ready-to-go lunches.
• Substitutions: Swap chicken for firm tofu or white fish for a pescatarian option.
• Extra Creamy: Add 2–3 tablespoons of full-fat coconut milk if you prefer more sauce.

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