Description
This creamy coconut curry chicken with spinach is a quick and healthy weeknight dinner ready in just 30 minutes. Tender chicken, rich coconut butter, and fragrant curry spices come together in one skillet for an easy meal the whole family will love. Serve over basmati rice with fresh lime for a bright, comforting finish.
Ingredients
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1 tablespoon coconut oil or olive oil
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1 large yellow onion, thinly sliced
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1 teaspoon fine sea salt
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1 ½ teaspoons curry powder
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250 grams (9 ounces) boneless chicken breast or thigh, sliced into strips
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650 grams (1 ½ pounds) fresh spinach, washed and trimmed
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45 grams (3 tablespoons) coconut butter
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2–3 cups cooked basmati rice or coconut spiced rice, for serving
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1 lime, quartered, for serving
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 .
- Prep Time: 10 minutes
- Cook Time: 20 minutes