One-Pot Chicken and Spinach Curry with Coconut Milk
A fragrant, creamy chicken curry simmered in coconut milk with fresh spinach and warming spices, perfect for a cozy weeknight meal. This indian-inspired chicken (gluten free) ready in about 40 minutes pairs boneless skinless chicken thighs, (14 oz) coconut milk, fresh spinach 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 a quick salad or grain on the side. 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 boneless skinless chicken thighs
- 1 can (14 oz) coconut milk
- 4 cups fresh spinach
- 1 medium, diced onion
- 3 minced garlic cloves
- 1 tbsp grated ginger
- 2 tbsp curry powder
- 1 tsp turmeric powder
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup water
- 1/4 cup chopped fresh cilantro
Instructions
- Step 1: Heat 2 tbsp olive oil in a large deep skillet over medium heat. Add 1 diced medium onion and sauté for 4-5 minutes until translucent and fragrant. Stir in 3 minced garlic cloves and 1 tbsp grated ginger, cooking for 1 minute until aromatic.
- Step 2: Add 2 tbsp curry powder and 1 tsp turmeric powder to the skillet and toast spices with the onion mixture for 30 seconds to release their fragrance.
- Step 3: Add 1 lb boneless skinless chicken thighs cut into bite-sized pieces, stirring to coat with the spices. Cook for 5 minutes until the chicken starts to brown.
- Step 4: Pour in 1 can (14 oz) coconut milk and 1/2 cup water, stirring to combine. Bring to a gentle simmer, cover, and cook for 15 minutes until the chicken is cooked through.
- Step 5: Stir in 4 cups fresh spinach and cook uncovered for 3-4 minutes until the spinach wilts and incorporates into the curry. Season with 1 tsp salt and 1/2 tsp black pepper.
- Step 6: Remove from heat and sprinkle 1/4 cup chopped fresh cilantro on top before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pot Chicken and Spinach Curry with Coconut Milk take to make?
Total time is about 40 minutes (10 min prep + 30 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 One-Pot Chicken and Spinach Curry with Coconut Milk?
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 (14 oz) coconut milk from drying out.
Can I substitute ingredients in One-Pot Chicken and Spinach Curry with Coconut Milk?
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 One-Pot Chicken and Spinach Curry with Coconut Milk 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 One-Pot Chicken and Spinach Curry with Coconut Milk gluten free?
Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
