Almond-Free Coconut Chicken Curry with Spinach

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A creamy, nut-free chicken curry simmered in coconut milk and fresh spinach with warming spices, suitable for Whole30 and nut-sensitive diets. This indian-inspired chicken (whole30, dairy free) ready in about 40 minutes pairs chicken thighs, boneless skinless, coconut oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 25 min Serves 4 Indian cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp coconut oil in a large skillet over medium heat until melted and shimmering. Add 1 medium diced yellow onion and sauté for 4-5 minutes until translucent.
  2. Step 2: Stir in 3 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 1 minute until fragrant.
  3. Step 3: Add 1 tsp turmeric powder, 1 tsp ground coriander, and 1 tsp ground cumin, stirring continuously for 30 seconds to toast the spices.
  4. Step 4: Add 1 lb bite-sized chicken thigh pieces, cooking for 5-6 minutes until lightly browned on all sides.
  5. Step 5: Pour in 1 can (14 oz) full-fat coconut milk, stirring to combine. Bring to a gentle simmer, cover, and cook for 10 minutes until chicken is cooked through.
  6. Step 6: Stir in 4 cups fresh spinach and cook uncovered for 2-3 minutes until wilted. Season with 1 tsp sea salt, 1/2 tsp black pepper, and finish with 1 tbsp lime juice to brighten flavors before serving.

Frequently asked questions

How long does Almond-Free Coconut Chicken Curry with Spinach take to make?

Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Almond-Free Coconut Chicken Curry with Spinach?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep coconut oil from drying out.

Can I substitute ingredients in Almond-Free Coconut Chicken Curry with Spinach?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Almond-Free Coconut Chicken Curry with Spinach for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Almond-Free Coconut Chicken Curry with Spinach whole30?

Yes — this recipe is tagged whole30, dairy free, paleo, low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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