Chicken Curry Recipe

Introduction

This comforting chicken curry combines tender chicken thighs with a flavorful blend of spices, tomato, and creamy coconut milk. Fresh spinach adds a vibrant touch, making it a wholesome and satisfying meal perfect for any night of the week.

Ingredients

• 1 pound boneless, skinless chicken thighs, cut into 1/2″ pieces
• 2 tablespoons avocado oil
• 1 yellow onion, finely diced (about 2 cups)
• 1 clove garlic, minced
• 1 tablespoon minced fresh ginger
• 2 tablespoons berbere spice mix (adjust to taste)
• 1 cup plain tomato sauce
• 1 can full-fat coconut milk (13.66 oz)
• 5 cups roughly chopped spinach (about 5 ounces)
• 1 teaspoon sea salt, or to taste

Instructions

1. Step 1: Prep all ingredients before cooking. Heat a 9-10″ skillet over medium-high heat. When hot, add 1 tablespoon avocado oil and the chicken. Sauté until chicken begins to brown and is mostly cooked, about 4-5 minutes.
2. Step 2: Remove the chicken and set aside. Add the remaining 1 tablespoon avocado oil to the pan along with the onion, garlic, and ginger.
3. Step 3: Sauté over medium-low heat for 3-4 minutes until onions start to turn translucent. Stir in the berbere spice mix, then add the tomato sauce and coconut milk.
4. Step 4: Bring the mixture to a boil, then reduce heat to simmer. Let it thicken and flavors meld, about 10 minutes.
5. Step 5: Return the chicken to the pan and pile the spinach on top. Let the spinach wilt from the heat for about 1 minute before stirring to combine. This prevents overcooking the spinach.
6. Step 6: Once the spinach is wilted but still vibrant, about 2-3 minutes, season with sea salt to taste and serve immediately.

Tips & Variations

• For a milder curry, reduce the berbere spice or substitute with garam masala.
• Use chicken breasts if preferred, but thighs stay juicier in this recipe.
• Add chopped tomatoes or bell peppers for extra texture and flavor.
• Serve with steamed rice, naan, or quinoa for a complete meal.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat to prevent separating the coconut milk. This curry also freezes well—thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different spice mix instead of berbere?

Yes, you can substitute berbere with other spice blends like curry powder, garam masala, or a homemade mix of cumin, coriander, and paprika to suit your taste.

Is it necessary to use coconut milk?

Coconut milk adds creamy richness and balances the spices, but you can substitute with heavy cream or yogurt for a different flavor and texture.

Chicken Curry Recipe

Print Recipe

★★★★★

4.7 from 71 reviews

This vibrant and flavorful Chicken Curry features tender boneless chicken thighs simmered in a rich and creamy sauce made with berbere spice mix, tomato sauce, and full-fat coconut milk. Enhanced with fresh ginger, garlic, and a healthy dose of spinach, this dish offers a balanced blend of warmth, spice, and wholesome ingredients perfect for a comforting weeknight dinner.

• Author: Elena
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Ethiopian-inspired

Ingredients

Scale 1x2x3x

Chicken and Oil

• 1 pound boneless skinless chicken thighs, cut into 1/2” pieces
• 2 tbsp avocado oil

Vegetables and Aromatics

• 1 yellow onion, finely diced (about 2 cups)
• 1 clove garlic, minced
• 1 tbsp minced fresh ginger
• 5 cups spinach, roughly chopped (about 5 ounces)

Spices and Sauces

• 2 tbsp berbere spice mix (to taste)
• 1 cup plain tomato sauce (not seasoned)
• 1 can full-fat coconut milk (13.66 oz)
• 1 tsp sea salt (or to taste)

Instructions

1. Prep and Brown Chicken: Prepare all ingredients by cutting the chicken into pieces, dicing the onion, mincing the garlic and ginger, and chopping the spinach. Preheat a 9-10″ skillet over medium-high heat. Add 1 tablespoon of avocado oil and the chicken pieces. Sauté the chicken until it starts to brown and is mostly cooked, about 4-5 minutes. Remove the chicken and set aside.
2. Sauté Aromatics: Add the remaining tablespoon of avocado oil to the hot pan. Add the finely diced onions, minced garlic, and minced fresh ginger. Sauté over medium-low heat for 3-4 minutes, until the onions begin to turn translucent and fragrant.
3. Add Spices and Liquids: Stir in the berbere spice mix until well combined with the aromatics. Then add the plain tomato sauce and the full-fat coconut milk. Stir thoroughly to blend all the ingredients together.
4. Simmer Curry: Bring the curry mixture to a gentle boil, then reduce the heat to let it simmer. Continue simmering until the sauce thickens and the flavors meld, about 10 minutes.
5. Add Chicken and Spinach: Return the partially cooked chicken pieces back to the pan. Pile the roughly chopped spinach over the top of the curry. Allow the heat and steam to wilt the spinach for about 1 minute before folding it in gently, avoiding overcooking the greens.
6. Final Seasoning and Serve: Once the spinach is just wilted, about 2-3 minutes total, season the curry with sea salt to taste. Serve immediately. Leftovers can be reheated gently on the stovetop without losing flavor.

Notes

• Adjust the amount of berbere spice mix depending on your preferred heat level.
• Using boneless skinless chicken thighs keeps the meat tender and flavorful.
• Full-fat coconut milk adds richness and creaminess; you can use lighter versions but expect a thinner curry.
• If unavailable, fresh ginger can be substituted with 1/2 teaspoon ground ginger, though fresh is recommended for best flavor.
• Leftover curry reheats well on the stovetop; add a splash of water or coconut milk if the sauce thickens too much.

Keywords: Chicken Curry, Berbere Spice, Coconut Milk, Spinach, Easy Curry Recipe, Weeknight Dinner