One-Pot Chicken and Spinach Curry with Coconut Milk

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

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 recipe (gluten free), ready in about 40 minutes, pairs boneless skinless chicken thighs, 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 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.

Prep: 10 min Cook: 30 min Serves 4 Indian cuisine 350 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Step 6: Remove from heat and sprinkle 1/4 cup chopped fresh cilantro on top before serving.

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