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Easy 30-Minute Poultry and Spinach Curry Recipe

30-Minute Chicken & Spinach Curry

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

Ingredients
  

  • 1 tbsp Olive oil or coconut oil
  • 1 cup Yellow onion Diced
  • 3 cloves Garlic Minced
  • 1 tbsp Fresh ginger Grated
  • 1 lb Boneless, skinless chicken breast or thighs Cut into 1-inch cubes
  • 2 tbsp Curry powder
  • 1 tsp Salt
  • 0.5 tsp Black pepper
  • 13.5 oz Full-fat coconut milk 1 standard can
  • 4 cups Fresh baby spinach
  • 2 cups White rice Cooked, for serving
  • 2 tbsp Fresh cilantro Chopped, for garnish

Instructions
 

  • Heat oil in a large skillet or pot over medium heat. Add the diced onion and sauté until softened, about 4 minutes.
  • Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
  • Add the cubed chicken to the skillet. Season with curry powder, salt, and pepper. Cook for 5-7 minutes until the chicken is browned on all sides.
  • Pour in the coconut milk, stirring to combine and scraping up any browned bits from the bottom of the pan. Bring to a gentle simmer and let cook for 10 minutes to thicken the sauce and cook the chicken through.
  • Stir in the fresh spinach and cook for 2-3 minutes until wilted.
  • Remove from heat. Serve hot over cooked white rice and garnish with chopped fresh cilantro.