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Overhead view of Indian Coconut Chicken Curry with white rice in a bowl with a spoon on the side.
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4.78 from 18 votes

Indian Coconut Chicken Curry (Quick & Easy Recipe!)

This Indian Coconut Chicken Curry recipe is so flavorful, healthy, and easy to make. Best of all, it is ready to eat in just 30 minutes!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main
Cuisine: Indian
Keyword: Coconut Chicken Curry, Indian Chicken Curry, Indian Coconut Chicken Curry
Servings: 4 servings
Calories: 383calories
Author: Alia Kay

Ingredients

  • 1 pound boneless skinless chicken breasts, cubed
  • 2 tablespoons lemon juice
  • 1 tablespoon curry powder
  • 1 tablespoon coconut oil
  • 1 yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh grated ginger
  • 1 (15-ounce) can crushed tomatoes
  • 1 (14-ounce) can coconut milk
  • 4 cups chopped packed fresh spinach
  • Optional garnish: Chopped fresh cilantro
US Customary - Metric

Instructions

  • In a mixing bowl, combine chicken, lemon juice, and curry powder. Allow mixture to marinate for at least 30 minutes (prepare the rest of your ingredients in the meantime).
  • Heat oil in a large saucepan over medium heat. When oil is hot, add the onion and cook for 4 minutes or until softened.
  • Add the garlic and ginger to the pan. Sauté for 1 minute until fragrant.
  • Add the marinated chicken and cook for 3-4 minutes, until almost cooked through.
  • Stir in the tomatoes and coconut milk. Increase heat to high and bring to a boil.
  • Reduce heat to low and cover. Simmer for about 10 minutes, stirring occasionally, until the chicken is completely cooked through. Season with salt and pepper to taste.
  • Stir in the spinach and cook for 2-3 minutes, until the spinach is wilted.
  • Serve warm, garnished with cilantro, if using.

Notes

  1. Serve your coconut chicken curry with rice or naan for a satisfying meal.
  2. If possible, I highly recommend using organic, pasture-raised chicken in this recipe for maximum health benefits.
  3. Leftovers will keep in the refrigerator for about a week or can be frozen for up to three months.

Nutrition

Calories: 383calories | Carbohydrates: 9g | Protein: 28g | Fat: 28g | Saturated Fat: 22g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 171mg | Potassium: 893mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2864IU | Vitamin C: 17mg | Calcium: 72mg | Iron: 5mg