Creamy chicken and coconut curry with spinach

Creamy chicken and coconut curry with spinach: a fragrant curry with chicken breast, coconut milk, ginger and leaf spinach, served with fragrant basmati rice.

At a glance

• Serves 3
• Prep time: 10 min
• Cooking time: 20 min
• Total time: 30 min
• Calories: 460 kcal per serving
• Protein: 38 g
• Fat: 26 g
• Carbs: 22 g

Ingredients

• 500 g chicken breast fillet
• 400 ml coconut milk
• 200 g leaf spinach
• 1 onion
• 3 cloves of garlic
• 30 g ginger
• 200 g basmati rice
• 1 tbsp coconut oil
• 1 tbsp lemon juice
• 2 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp garam masala
• 1 pinch of sea salt
• 1 pinch of black pepper

Method

You’ll need: saucepan · chopping board · knife · grater · wooden spoon · ladle

1. Cook the basmati rice according to the packet instructions. Cut the chicken breast fillet into bite-sized pieces.
2. Finely dice the onion and garlic. Peel and finely grate the ginger.
3. Heat the coconut oil in a large pan and brown the chicken breast all over until golden. Take it out and set aside for a moment.
4. In the same pan, fry the onion, garlic and ginger until soft and translucent. Stir in the turmeric, cumin and garam masala and toast briefly until fragrant.
5. Pour in the coconut milk, bring to the boil and return the chicken to the pan. Simmer everything gently until the meat is cooked through and the sauce is a little creamier; then fold in the leaf spinach and let it wilt.
6. Season to taste with the lemon juice, sea salt and black pepper. Serve the curry on the basmati rice.

Good to know

A curry like this goes into my pot whenever I want something simple that's still really good. Creamy, spicy and pleasantly fresh at the end.

Swaps

Chicken breast fillet → skinless chicken thighs (a little juicier, more iron and zinc) | basmati rice → brown basmati rice (more fibre) | leaf spinach → kale (more fibre and vitamin C) | coconut oil → ghee (contains small amounts of fat-soluble vitamins and gives a nuttier flavour)

Allergens

The recipe is naturally dairy-free as long as you use coconut oil rather than ghee. Possible intolerances mainly concern the coconut milk and spices; for children, keep the heat mild, and in pregnancy make sure the chicken is cooked all the way through and the spinach is thoroughly washed.

Dairy-free recipes