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Creamy Coconut Chicken Curry

Name: Creamy Coconut Chicken Curry
Prep time: 120 min
Cook time: 20 min
Total time: 140 min
Ingredients: 1 teaspoon ground cumin; 1 14-ounce can coconut milk; 1 large yellow onion, diced; 1 pound boneless skinless chicken breasts, cubed; 4 cups chopped packed fresh spinach; Optional garnish: Chopped fresh cilantro; 1 tablespoon curry powder; 2 tablespoons lemon juice; 1 tablespoon coconut oil; 1 teaspoon ground coriander; 3 cloves garlic, minced; Salt and pepper, to taste; 1 tablespoon fresh grated ginger; 1 14-ounce can crushed tomatoes

Savor the flavors of this Creamy Coconut Chicken Curry, perfect for those on a paleo or Whole30 diet. Made with tender chicken marinated in a rich blend of spices, this dish offers a delightful combination of creamy coconut milk and fresh spinach to create a wholesome and satisfying meal.



2 hr 20 min

TOTAL TIME

539

CALORIES

$1.82

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Ingredients

14 INGREDIENTS

4 SERVINGS

1 tsp ground cumin

14 oz canned coconut milk

1 large yellow onion

diced

1 lb boneless skinless chicken breasts

1 tsp ground coriander

14 oz canned crushed tomatoes

Directions

11 STEPS

2 hr

PREP TIME

20 min

COOK TIME

2 hr 20 min

TOTAL TIME

In a mixing bowl, combine the chicken cubes, lemon juice, curry powder, ground coriander, and ground cumin. Mix well, ensuring the chicken is evenly coated with the spices.

Cover the bowl and allow the chicken to marinate in the refrigerator for at least 2 hours.

Heat the coconut oil in a large saucepan over medium heat.

Add the diced onion to the saucepan and cook for 4 minutes or until softened.

Add the minced garlic and grated ginger, and sauté for 1 minute until fragrant.

Add the marinated chicken to the saucepan and cook for 3-4 minutes, until almost cooked through.

Stir in the crushed tomatoes and coconut milk. Increase heat to high and bring the mixture to a boil.

Reduce heat to low, cover the saucepan, and allow the curry to simmer for about 10 minutes, stirring occasionally, until the chicken is completely cooked through.

Season the curry with salt and pepper to taste.

Stir in the chopped spinach and cook for 2-3 minutes, until the spinach is wilted.

Serve warm, garnished with chopped cilantro if desired.