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Chicken Spinach Curry

This Chicken Spinach Curry transforms simple ingredients into a restaurant-quality dish with tender chicken pieces in a vibrant green curry sauce made with fresh spinach and aromatic spices.
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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 4
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1 lb boneless chicken thighs, cut into bite-sized pieces
  • 4 cups fresh spinach leaves (or 1 cup frozen spinach, thawed and drained)
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1-inch piece fresh ginger, grated
  • 1 can (14 oz) coconut milk
  • 2 tablespoons vegetable oil
  • 1 teaspoon cumin seeds
  • 1 teaspoon ground coriander
  • 1 teaspoon turmeric
  • 1 teaspoon garam masala
  • 1/2 teaspoon red chili powder
  • Salt to taste
  • Fresh cilantro for garnish

Method
 

  1. Heat oil in a large pot over medium heat. Add cumin seeds and let them sizzle for 30 seconds until fragrant. Add chopped onions and cook for 5 minutes until softened and lightly golden.
  2. Stir in minced garlic and grated ginger, cooking for another minute until aromatic. Add all the ground spices - coriander, turmeric, garam masala, and chili powder. Cook for 30 seconds, stirring constantly to prevent burning.
  3. Add chicken pieces to the pot and toss to coat with the spice mixture. Cook for 5-6 minutes, stirring occasionally, until the chicken is no longer pink on the outside.
  4. Pour in the coconut milk and bring the mixture to a gentle simmer. Add fresh spinach leaves gradually, stirring as they wilt down. If using frozen spinach, add it all at once after squeezing out excess water. Season with salt and let the curry simmer for 12-15 minutes until the chicken is fully cooked and tender.
  5. Taste and adjust seasoning as needed. Garnish with fresh cilantro before serving.

Notes

Don't skip blooming the spices in oil for deep flavor development. Avoid overcooking the spinach to prevent bitterness. Don't use high heat when simmering as coconut milk can separate. This curry tastes even better the next day, making it perfect for meal prep. Store leftover curry in refrigerator for up to 3 days or freeze for up to 3 months. Reheat gently on stovetop over low heat, adding splash of water if needed.