Chicken Curry with Coconut and Spinach
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Somebody always asks what's in it. Thighs browned first, curry powder toasted in the fat until the kitchen goes warm and fragrant, then coconut milk, spinach and lime. Forty minutes, one pot.
The short version
Season and brown chicken thighs, soften an onion with garlic and ginger, toast curry powder and tomato paste in the fat, then simmer everything in coconut milk until thick. Stir in spinach and lime. About 40 minutes, one pot.
What makes ours better
small changes, very loud compliments
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Toast the curry powder in the oil. Ground spices taste dusty raw and rich after 30 seconds in hot fat. This is the step that turns a pantry curry into a good one.
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Brown the chicken first. Seasoned, browned chicken adds a savory base that the coconut milk then softens. Skip it and the curry tastes flat.
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Add tomato paste. A spoon of tomato paste cooked into the onions gives the sauce depth and color without making it taste of tomato.
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Finish with lime and spinach. Acid at the end wakes up the coconut, and spinach wilts in the residual heat for a vegetable without a second pan.
What you need
check the pantry before you promise anyone
- Boneless skinless chicken thighs1½ pounds
- Yellow onion1 large
- Garlic4 cloves
- Fresh ginger1 tablespoon
- Curry powder2 tablespoons
- Tomato paste2 tablespoons
- Full-fat coconut milk1 can
- Baby spinach5 ounces
tap each one as it goes in. no double-salting.
Steps
go slow. the good part can’t be rushed.
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Season the chicken
Pat the chicken dry and toss it with 1 teaspoon of the salt. Dry meat browns; wet meat steams.
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Brown the chicken
Heat the oil in a large, deep skillet or Dutch oven over medium-high heat. Add the chicken in a single layer, and cook without moving it for 3 minutes, until browned underneath. Stir and cook 2 minutes more. It doesn't need to cook through. Move it to a plate.
Work in two batches if the pan looks crowded. Piled-up chicken steams instead of browning.
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Soften the onion
Lower the heat to medium. Add the onion and the last ½ teaspoon salt, and cook, stirring and scraping up the browned bits, 5 minutes, until soft. Add the garlic and ginger and stir for 1 minute.
About 5 min. Cook mode has a timer for this step.
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Toast the spices
Stir in the curry powder, cayenne if using, and the tomato paste. Cook for 1 minute, stirring, until the paste darkens a shade and the spices smell toasted.
If the pan looks dry or starts to stick, add a splash of broth. Burnt spices are bitter.
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Add coconut milk and simmer
Pour in the coconut milk and broth and stir, scraping the bottom. Return the chicken and any juices to the pan. Bring to a gentle simmer and cook, uncovered, 12 to 15 minutes, stirring now and then, until the sauce is thick enough to coat a spoon and the chicken reads 165°F.
About 12 min. Cook mode has a timer for this step.
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Finish with spinach and lime
Stir in the spinach a handful at a time until it wilts, 2 to 3 minutes. Take the pan off the heat and stir in the lime juice. Taste and add salt if it needs it. Serve over rice with cilantro on top.
Good to know
read this before somebody asks for seconds
- Use full-fat coconut milk. Light coconut milk makes a thin sauce that can split.
- Curry powders vary in strength and heat. If yours is mild, add a pinch more at the end, or a teaspoon of garam masala.
- Chicken breast works. Cut it larger and add it back to the sauce for the last 8 to 10 minutes only.
- Swap the spinach for peas, chopped kale (add it 5 minutes sooner), or a diced sweet potato (add it with the coconut milk and simmer until tender).
- Storage. Fridge 4 days. Freezer 3 months, though the coconut sauce may look slightly separated after thawing; a good stir fixes it. Reheat gently on the stove.
Questions, answered
asked and answered at the kitchen counter
Can I use chicken breast instead of thighs?
Yes. Cut it into larger pieces and simmer just until it hits 165°F, about 8 to 10 minutes, so it stays juicy. Thighs are more forgiving.
What kind of curry powder should I use?
Any standard yellow or Madras-style blend from the grocery store works. Madras is hotter. Check the label, since heat and salt vary by brand.
Why is my curry bland?
Usually not enough salt, spices that weren't toasted, or no acid at the end. Salt the chicken, toast the curry powder in the oil, and finish with lime.
How do I thicken a thin curry?
Simmer it uncovered a few more minutes. Mashing a few pieces of potato into the sauce also works, or stir in a teaspoon of cornstarch mixed with cold water.
Can I make this ahead?
Yes, it tastes better the next day. Hold off on the spinach and lime until you reheat it.
Is it spicy?
Only mildly, with the optional cayenne left out. Add more cayenne, or a chopped fresh chile with the garlic, for heat.
From the table
Made it? I want the full report: first bite, best compliment, and who tried to take the leftovers home.
Made it?
tell me the truth, then tell me who had thirds
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Published October 29, 2026.