This chicken and spinach curry makes the perfect weeknight meal. It is easy to make, full of flavour and allergy-friendly.
This chicken and spinach recipe is part of my Flexible Weeknight Dinner Plan. If you want stress-free weeknight dinners without meal-planning overwhelm, find out more here.
Why You Will Love this Chicken and Spinach Curry Recipe
This mild curry combines rich tomatoes with creamy coconut milk and warming spices to make a delicious sauce that pairs perfectly with chicken thighs and spinach. Served with rice and some cucumber and yoghurt, it is a filling, nutritious meal the whole family will enjoy.
I have purposefully kept this recipe mild so that it can be enjoyed by the whole family, but if you like a little heat, feel free to add some chilli in there too!
Best of all, this recipe is very quick and easy to make! From start to finish, it takes around 30 minutes (although if you can leave it to simmer for longer it will be even better!) and only 15 minutes of active time in the kitchen.
If you like this recipe, I think you would also really enjoy this chicken tagine recipe.
So, let’s get to this curry recipe!
Ingredients Needed for Chicken and Spinach Curry with Coconut Milk and Tomatoes
- 1-2 tbsp olive oil, for frying
- 1 onion, sliced
- 500g skinless, boneless chicken thighs, sliced
- 1 clove garlic, minced
- 1 tsp ground cumin, 1 tsp garam masala, ½ tsp ground coriander, 1 tsp ground turmeric, 1 ½ tsp salt, pepper
- 200 ml coconut milk
- 1 400g can tomatoes
- 200 ml stock/bouillon
- 150g spinach
Chicken
I prefer to use skinless, boneless chicken thighs for this recipe. If you choose to use chicken breast instead, be aware that it will probably cook quicker and may dry out if you leave it to simmer for too long.
Spinach
Fresh or frozen spinach both work for this recipe but you will need to add frozen spinach earlier on so that it has time to defrost thoroughly.
How to Make this Easy Chicken and Spinach Curry Recipe
Fry the onions gently in olive oil for 3 mins until softened.
Add the chicken and fry until browned, this usually takes around 5 minutes on high heat.
Add the garlic, spices, salt and pepper and fry for 1 min.
Pour in tomatoes, coconut milk and stock/bouillon.
Bring to the boil, reduce the heat and simmer for 20-25 mins until the chicken is cooked through. Add the spinach 5 minutes before serving so that it has time to wilt without becoming overcooked.
Serve with rice or naan bread, yoghurt and cucumber.
Time-Saving Suggestion
To make this recipe even easier to cook, I suggest making a jar of the spice blend in advance to be used every time you make a curry. Mix 2 tbsp cumin, 2 tbsp garam masala, 2 tbsp turmeric and 1 tbsp ground coriander. Use 3 ½ tsp of the mixture per curry.
Make Ahead Options
When cooking from scratch every day, it’s great to have some meals in the freezer for those days that you just don’t feel like cooking. This is the perfect dish to freeze. I let it cool completely, then transfer it to a freezer bag and freeze it as flat as possible so that it is easier to defrost.
When you are ready to eat it, defrost it overnight in the fridge and then reheat on a medium heat until it is piping hot all the way through.
Dishes like curry are often even better reheated, so next time you make this recipe, why not make double and save half for later?
This easy curry keeps in the fridge for up to 3 days, or in the freezer for up to 3 months.
Did you try this recipe, let me know how you liked it in the comments below!
And don’t forget to check out my Flexible Weeknight Dinner Plan for more quick and easy recipes.
Chicken and Spinach Curry
Ingredients
- 1-2 tbsp olive oil for frying
- 1 onion sliced
- 500 g skinless boneless chicken thighs, sliced
- 1 clove garlic minced
- 1 tsp ground cumin
- 1 tsp garam masala
- 200 ml coconut milk
- 1 tsp ground coriander
- 1 tsp ground turmeric
- 1 1/2 tsp salt
- pepper to taste
- 1 400 g can tomatoes
- 200 ml stock/bouillon
- 150 g spinach
Instructions
- Fry the onions gently in olive oil for 3 mins until softened.
- Add the chicken and fry until browned, this usually takes around 5 minutes on high heat.
- Add the garlic, spices, salt and pepper and fry for 1 min.
- Pour in tomatoes, coconut milk and stock/bouillon.
- Bring to the boil, reduce the heat and simmer for 20-25 mins until the chicken is cooked through. Add the spinach 5 minutes before serving so that it has time to wilt without becoming overcooked.
- Serve with rice or naan bread, yoghurt and cucumber.
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