Coconut Curry Chicken

Embark on a culinary journey with this delectable Coconut Curry Chicken, a vibrant blend of aromatic spices and creamy coconut milk complemented by tender chicken thighs and nutrient-rich spinach. When paired with perfectly cooked basmati rice, this dish promises an unforgettable dining experience that's both wholesome and exotic. Let's dive into the flavorful world of coconut curry chicken.

Ingredients

Coconut Curry Chicken

🍗 5 boneless, skinless chicken thighs
🫒 3 tablespoons olive oil
🧅 1 large onion, finely chopped
🧄 4 cloves of garlic, minced
🌿 1 tablespoon of ginger, grated
🌶️ 1 tablespoon of curry powder
🌿 1 teaspoon of cumin
🌿 1 teaspoon of coriander
🌶️ 1 teaspoon of chili flakes
🌿 1/2 teaspoon of turmeric
🧂 1/2 tablespoon of salt, or to taste
🍅 1 (14.5 oz) can of diced tomatoes
🥫 1 (15.5 oz) can of chickpeas, drained
🥥 1 (13.53 oz) can of coconut milk
🥬 1 pound of spinach

Basmati Rice

🍚 3 cups basmati rice, washed and soaked in warm water for 20 minutes
🫒 3 tablespoons olive oil
🧂 1 tablespoon salt
💧 3 cups hot water

Instructions

1- Prep and Marinade:

• Begin by washing the basmati rice until the water runs clear.
• Soak it in warm water for about 20 minutes.
• Prepare your ingredients by chopping the onion, mincing the garlic, and grating the ginger.

2- Cook the Chicken:

• In a large skillet over high heat, add the olive oil.
• Sauté the chopped onion, garlic, and ginger for a few minutes until the onion becomes translucent.
• Add the chicken thighs to the skillet, along with the curry powder, cumin, coriander, chili flakes, turmeric, and salt.
• Stir well to combine and coat the chicken evenly with the spices.
• Cover and cook for about 5 minutes.

3- Add Remaining Ingredients:

• After 5 minutes, add the diced tomatoes, drained chickpeas, and coconut milk to the skillet.
• Mix well to combine all ingredients.
• Add the spinach, stir again, then cover and reduce the heat to medium-low.
• Let it simmer for 15 to 20 minutes, allowing the flavors to meld.

4- Prepare the Rice:

• While the curry simmers, get started on the rice.
• In a separate pot over high heat, add olive oil, followed by the soaked basmati rice, salt, and hot water.
• Stir to combine.
• Cover the pot and wait for the water to evaporate.
• Once evaporated, reduce the heat to the lowest setting and continue to cook for another 15 to 20 minutes until the rice is fully cooked and fluffy.

5- Serve and Enjoy:

• Once everything is cooked, serve the coconut curry chicken over a bed of warm basmati rice.
• Enjoy the rich, creamy flavors and the satisfying texture of the coconut curry.

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 60 minutes
Servings: 4-6
Calories: 580
Proteins: 32g
Fats: 28g
Carbohydrates: 50g
Equipment: Large skillet, pot, mixing spoon

Cooking Tips:

• Adjust the spices according to your heat preference.
• Fresh spinach can be replaced with frozen if needed.

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Coconut Curry Chicken