Sautéed Brazilian Chicken Curry with Spinach

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

A quick sautéed chicken curry enriched with fresh spinach and a fragrant blend of ginger, garlic, and jalapeño for a nutritious weeknight meal. This brazilian-inspired chicken ready in about 35 minutes pairs olive oil, medium, diced yellow onion, minced fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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.

Prep: 10 min Cook: 25 min Serves 4 Brazilian cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 diced yellow onion, 1 tbsp minced ginger, 1 finely chopped jalapeño (with seeds), and 3 minced garlic cloves. Sauté for 5 minutes until the onion is soft and fragrant.
  2. Step 2: Add 500g bite-sized chicken breast pieces and cook for 6-8 minutes, stirring often, until the chicken turns white and starts to brown.
  3. Step 3: Stir in 1 can (400g) diced tomatoes and 1 tbsp curry powder. Cook for 5 minutes, stirring occasionally, until the tomatoes soften and meld with the spices.
  4. Step 4: Add 4 cups roughly chopped fresh spinach, 1 tsp salt, and 1/2 tsp black pepper. Stir continuously until the spinach wilts completely, about 2-3 minutes.
  5. Step 5: Remove from heat and serve immediately with rice or bread.

Frequently asked questions

How long does Sautéed Brazilian Chicken Curry with Spinach take to make?

Total time is about 35 minutes (10 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 Sautéed Brazilian 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 olive oil from drying out.

Can I substitute ingredients in Sautéed Brazilian 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 Sautéed Brazilian 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.

What goes well with Sautéed Brazilian Chicken Curry with Spinach?

Brazilian chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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