Indian Chicken and Spinach Curry in Coconut Milk Recipe
This homemade chicken and spinach curry in coconut milk combines North Indian spices with a creamy base that’s a bit like Thai curry, but milder and thicker. Spinach added at the end keeps its intense green color and delicate texture, while the chicken pieces stay tender thanks to a short yogurt marinade.
This dish is inspired by North Indian curries that use yogurt marinades and warm spice blends like garam masala, but it also borrows the idea of a rich coconut base more typical of South Indian or Thai cooking. It’s adapted to a home kitchen with easily available ingredients and a milder level of heat suitable for most European palates.
It combines familiar chicken and spinach with classic Indian spices in a way that feels both comforting and a bit exotic., The recipe is simple enough for a weeknight but flavorful enough to serve to guests., The creamy coconut-yogurt sauce is naturally gluten-free and can be adapted to different levels of spiciness.
Dlaczego ta wersja działa
- A short yogurt marinade tenderizes the chicken and helps it stay juicy even after simmering in the sauce.
- Blooming the spices in oil with onion, garlic and ginger releases their aroma and gives the curry a deep, restaurant-style flavor.
- Adding spinach at the very end keeps its bright color and delicate texture instead of overcooking it into the sauce.
- Using canned tomatoes and coconut milk creates a thick, creamy sauce without needing flour or other thickeners.
Chef's tips
If you have time, marinate the chicken overnight – the flavor will be deeper and the meat even more tender., For extra freshness, finish the curry with a squeeze of lime or lemon juice just before serving., If you like more heat, add a chopped fresh chili together with the garlic and ginger., Make a double batch of the spice mix (cumin, coriander, turmeric, paprika, garam masala) and store it in a jar to speed up future curries.
How to serve
Serve with fluffy basmati rice, ideally rinsed and cooked with a little salt and a bay leaf., Pair with warm naan or roti for scooping up the sauce., Add a simple cucumber and yogurt raita or a tomato-onion salad on the side for freshness., Garnish with fresh coriander leaves if you like, and offer lime or lemon wedges at the table.
Na co uważać
- Don’t brown the spices too long after adding them to the oil – if they burn, the curry will taste bitter. 30–40 seconds is enough.
- Keep the heat at a gentle simmer after adding coconut milk; boiling it hard can cause the sauce to split.
- If you use frozen spinach, squeeze out as much water as possible so it doesn’t thin the sauce too much.
- Salt gradually and taste at the end, especially if your canned tomatoes are already salted.
Zamienniki
- You can replace chicken breast with boneless chicken thighs; increase the simmering time by about 5 minutes.
- For a lighter version, use light coconut milk, though the sauce will be a bit thinner.
- If you don’t have garam masala, use a mild curry powder and a pinch of ground cinnamon as a rough substitute.
- Use ghee instead of vegetable oil for a richer, more traditional Indian flavor.
- Lactose-intolerant cooks can use a plant-based yogurt for the marinade, but choose a thick, unsweetened one.
Ingredients
- chicken breast - 600 g
- thick plain yogurt - 100 g
- fresh spinach - 150 g
- onion - 1 piece
- garlic - 3 cloves
- ginger - 2 cm
- coconut milk - 400 ml
- chopped tomatoes canned - 200 g
- vegetable oil - 2 tablespoons
- ground cumin - 1 teaspoon
- ground coriander - 1 teaspoon
- turmeric - 0.5 teaspoons
- garam masala - 1 teaspoon
- hot paprika ground - 0.5 teaspoons
- salt
Preparation
- Cut the chicken into large cubes, place in a bowl, add the yogurt, half of the garlic, half of the ginger, a pinch of salt and 0.5 teaspoon garam masala. Mix thoroughly and set aside for at least 15 minutes (you can also refrigerate it overnight).
- Peel and thinly slice the onion into half-moons, chop the remaining garlic, grate the ginger. Rinse and dry the spinach, tearing larger leaves into smaller pieces.
- Heat the oil in a wide pot over medium heat, add the onion and fry for 5–7 minutes, stirring, until it softens and starts to turn lightly golden in spots.
- Add the remaining garlic and ginger and fry for about 1 minute, until they become very fragrant. Then add the cumin, coriander, turmeric, hot paprika and the remaining garam masala. Stir for 30–40 seconds, until the spices foam slightly.
- Add the marinated chicken along with the yogurt, spread it in an even layer and fry for 5–6 minutes, stirring from time to time, until the chicken pieces turn white on all sides and are no longer raw on the surface.
- Add the canned tomatoes, stir and cook for 5 minutes, until the sauce thickens slightly and no longer looks very watery.
- Pour in the coconut milk, bring to a gentle boil, reduce the heat and cook for 10–12 minutes, until the sauce is thick and creamy and the chicken is tender. If the sauce is too thick, add a splash of water.
- Finally, add the spinach, stir and cook for another 2–3 minutes, until the leaves wilt and turn dark green. Taste and season with salt to taste.
Storage
You can store the chicken in coconut sauce in the fridge for up to 2 days; when reheating over low heat, stir gently so the sauce doesn’t split.
This curry is designed as a reliable, forgiving base recipe: once you’re comfortable with it, you can easily adjust the spices, add other vegetables like peas or cauliflower, or change the protein. It’s one of those dishes that fills the kitchen with a warm, inviting aroma and tastes even better the next day.
