Golden Chicken and Spinach Curry

Name: Golden Chicken and Spinach Curry
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 servings
Cuisine: Indian
Ingredients: 2 tablespoon olive oil; 1.5 pound chicken thigh (boneless, skinless, cut into 1-inch pieces); 1 yellow onion (large, chopped); 4 clove garlic (minced); 1 fresh ginger (grated); 2 tablespoon curry powder; 1 teaspoon ground cumin; 0.5 teaspoon ground turmeric; 0.5 teaspoon red pepper flakes; 14.5 ounce crushed tomatoes; 13.5 ounce coconut milk (full-fat); 5 ounce fresh spinach; 2 cup basmati rice (uncooked); 6 naan breads; 2 teaspoon salt; 0.5 cup fresh cilantro (chopped)

A rich and aromatic Indian curry with tender chicken thighs and fresh spinach simmered in a golden, spiced coconut-tomato sauce, served with fluffy basmati rice and warm naan bread.

Prep: 20 min
Cook: 35 min
Total: 55 min
Servings: 6
Cuisine: Indian
Difficulty: Medium
Cost: $4.96/serving

Dietary

Dairy-Free
Nut-Free
High-Protein
Soy-Free
Egg-Free

Ingredients

2 tablespoon olive oil
1.5 pound chicken thigh (boneless, skinless, cut into 1-inch pieces)
1 yellow onion (large, chopped)
4 clove garlic (minced)
1 fresh ginger (grated)
2 tablespoon curry powder
1 teaspoon ground cumin
0.5 teaspoon ground turmeric
0.5 teaspoon red pepper flakes
14.5 ounce crushed tomatoes
13.5 ounce coconut milk (full-fat)
5 ounce fresh spinach
2 cup basmati rice (uncooked)
6 naan breads
2 teaspoon salt
0.5 cup fresh cilantro (chopped)

Instructions

Cook the basmati rice according to package directions, setting aside until the curry is ready. Warm the naan bread as per package instructions before serving.
Heat the olive oil in a large Dutch oven or pot over medium-high heat. Season the chicken thigh pieces with 1 teaspoon of salt. Add chicken to the pot and brown on all sides for 5-7 minutes. Remove chicken and set aside.
Add the yellow onion to the pot and sauté for 5 minutes until softened. Stir in the minced garlic and grated fresh ginger and cook for 1 minute more until fragrant.
Stir in the curry powder, ground cumin, ground turmeric, and red pepper flakes. Cook for 1 minute, stirring constantly, to toast the spices.
Pour in the crushed tomatoes and full-fat coconut milk. Bring the mixture to a simmer. Return the browned chicken thigh to the pot. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the chicken is cooked through and tender.
Stir in the fresh spinach and cook until wilted, about 2-3 minutes. Season with the remaining 1 teaspoon of salt, or to taste.
Serve the golden chicken and spinach curry hot over basmati rice, garnished with fresh cilantro, if desired, and with naan bread on the side.

Notes

To adjust spice levels, increase or decrease the red pepper flakes. Leftovers make an excellent lunch the next day and can be frozen for longer storage.

Nutrition (per serving)

Calories: 713
Protein: 43.3 g
Carbohydrates: 91.3 g
Fat: 18.1 g
Fiber: 3 g
Sodium: 775 mg
Saturated Fat: 9.2 g
Sugar: 7.5 g
Cholesterol: 120 mg