Creamy Coconut Chicken Curry

Name: Creamy Coconut Chicken Curry
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1 servings
Cuisine: Indian
Ingredients: 6 ounce chicken thighs (boneless, skinless, cut into 1-inch pieces); 1 tablespoon coconut oil; 0.25 yellow onion (small, chopped); 1 clove garlic (minced); 1 teaspoon fresh ginger (grated); 0.5 teaspoon ground turmeric; 0.5 teaspoon curry powder; 0.25 teaspoon ground cumin; 0.25 cup chicken broth; 0.5 cup full-fat coconut milk (canned); 0.5 teaspoon salt; 0.25 teaspoon black pepper; 2 cup fresh spinach; 4 ounce fresh green beans (trimmed)

Comforting chicken and spinach curry simmered in a fragrant, creamy coconut milk sauce, served with tender steamed green beans.

Prep: 15 min
Cook: 35 min
Total: 50 min
Servings: 1
Cuisine: Indian
Difficulty: Medium
Cost: $4.65/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Soy-Free
Egg-Free
Low-Carb
Low-Sugar
High-Protein

Ingredients

6 ounce chicken thighs (boneless, skinless, cut into 1-inch pieces)
1 tablespoon coconut oil
0.25 yellow onion (small, chopped)
1 clove garlic (minced)
1 teaspoon fresh ginger (grated)
0.5 teaspoon ground turmeric
0.5 teaspoon curry powder
0.25 teaspoon ground cumin
0.25 cup chicken broth
0.5 cup full-fat coconut milk (canned)
0.5 teaspoon salt
0.25 teaspoon black pepper
2 cup fresh spinach
4 ounce fresh green beans (trimmed)

Instructions

Heat 1 tablespoon coconut oil in a medium pot or deep skillet over medium heat. Add chopped yellow onion and cook for 3-4 minutes until softened. Add minced garlic and grated fresh ginger and cook for 1 minute more until fragrant.
Stir in ground turmeric, curry powder, and ground cumin. Cook for 30 seconds, stirring constantly, until fragrant.
Add chicken thighs and cook for 5-7 minutes, stirring occasionally, until lightly browned on all sides.
Pour in chicken broth and full-fat coconut milk. Bring to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, or until chicken is cooked through and tender.
Stir in fresh spinach and cook until wilted, about 2-3 minutes. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
While the curry simmers, steam fresh green beans until tender-crisp, about 5-7 minutes. Serve the creamy coconut chicken curry with the steamed green beans.

Notes

Adjust the curry powder to your desired spice level. You can add a pinch of red pepper flakes for more heat.

Nutrition (per serving)

Calories: 620
Protein: 37 g
Carbohydrates: 16 g
Fat: 47 g
Fiber: 6.5 g
Sodium: 1300 mg
Saturated Fat: 25 g
Sugar: 5 g
Cholesterol: 120 mg