Easy Coconut Chicken Curry

Ingredients

• 1 1/2 lb chicken thigh, cut into 1-inch pieces
• 1 tbsp vegetable oil
• 1 cup yellow onion, chopped
• 3 clove garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp curry powder
• 1 tbsp tomato paste
• 1 cup coconut milk
• 1/2 cup chicken broth
• 2 bell pepper, sliced
• 4 cup spinach
• 1 1/4 cup white rice, uncooked
• 1 tbsp lime juice
• 1 tsp kosher salt

Instructions

1. Cook the rice with 2 1/2 cups water: bring to a boil, cover and simmer on low 15 minutes.
2. Heat the oil in a large deep skillet over medium-high heat. Brown the chicken 4 minutes, seasoning with salt. Remove to a plate.
3. Cook the onion 3 minutes, then add the garlic, ginger, curry powder and tomato paste for 1 minute.
4. Pour in the coconut milk and broth, scraping up the browned bits. Add the chicken and peppers and simmer 12 minutes until the chicken reaches 165°F.
5. Stir in the spinach and lime juice until wilted. Serve over the rice.

Nutrition facts (per serving)

USDA FoodData Central (Foundation Foods 2026-04 and SR Legacy 2018-04): ingredient grams from FDC foodPortions, energy = protein/fat/carbohydrate × the food's specific Atwater factors (general 4/9/4 when FDC lists none), rounded per FDA 21 CFR 101.9(c).