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Chicken Curry Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://biteandenjoy.com/chicken-curry-recipe/