Layered Coconut Curry Chicken with Spinach

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

A rich, spiced chicken curry slow-simmered in coconut milk and layered with fresh spinach for a vibrant, comforting dish. This Indian-inspired Super Bowl recipe (gluten free, dairy free), ready in about 40 minutes, pairs chicken thighs, boneless and skinless, coconut oil, yellow onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick 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.

Ingredients

• 1 lb chicken thighs, boneless and skinless
• 2 tbsp coconut oil
• 1 medium yellow onion, diced
• 4 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp curry powder
• 1 tsp ground turmeric
• 14 oz canned coconut milk
• 4 cups fresh spinach, chopped
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup fresh cilantro, chopped
• 1 tbsp lime juice

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp coconut oil in a large skillet over medium heat until shimmering. Add 1 medium diced onion and sauté for 5 minutes until translucent and fragrant.
2. Step 2: Stir in 4 minced garlic cloves and 1 tbsp grated fresh ginger; cook for 1 minute until aromatic.
3. Step 3: Add 2 tbsp curry powder and 1 tsp ground turmeric, stirring constantly for 30 seconds to toast the spices.
4. Step 4: Place 1 lb boneless, skinless chicken thighs cut into bite-sized pieces into the skillet; cook for 4-5 minutes until lightly browned on all sides.
5. Step 5: Pour in 14 oz canned coconut milk and bring to a gentle simmer. Reduce heat to low and cook uncovered for 15 minutes until the sauce thickens.
6. Step 6: Stir in 4 cups chopped fresh spinach, 1 tsp salt, and 1/2 tsp black pepper; cook for 3 more minutes until spinach wilts completely.
7. Step 7: Remove from heat and finish with 1 tbsp fresh lime juice and 1/4 cup chopped cilantro for brightness before serving.