Description
This Coconut Cream Chicken Curry Skillet is a rich and flavorful Indian-inspired dish featuring tender chicken pieces simmered in a creamy coconut sauce with aromatic spices and fresh spinach. Perfect for a comforting weeknight meal, it brings warmth and vibrant flavors without complicated prep or cook times.
Ingredients
Scale
Chicken and Seasoning
- 1 ½ lbs boneless skinless chicken breasts, cut into bite-size pieces
- Salt, to taste
- Black pepper, to taste
Spices and Aromatics
- 1 medium diced onion
- 3 cloves minced garlic
- 1 tablespoon grated fresh ginger
- 1 tablespoon curry powder
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon paprika
Liquids and Sauce
- 1 cup coconut cream
- ½ cup chicken broth
- 1 cup diced tomatoes (canned or fresh)
Greens and Finishing Touches
- 2 cups baby spinach
- 1 tablespoon fresh lime juice
- 2 tablespoons chopped fresh cilantro
Cooking Fat
- 2 tablespoons coconut oil, for sautéing
Instructions
- Prepare the Chicken: Cut the chicken breasts into bite-sized pieces and season evenly with salt and pepper. This ensures every bite is flavorful.
- Sauté the Chicken: Heat the coconut oil in a large skillet over medium heat. Add the seasoned chicken and cook until it is lightly browned on all sides but not fully cooked through, about 5-7 minutes. Remove the chicken from the skillet and set it aside on a plate.
- Cook the Aromatics: In the same skillet, add the diced onion, minced garlic, and grated fresh ginger. Sauté until the onion is softened and translucent, approximately 4-5 minutes, stirring occasionally to prevent burning.
- Add Spices: Stir in the curry powder, turmeric, cumin, and paprika. Cook the spices with the aromatics for about one minute until they become fragrant. This step helps to bloom the spices and deepen their flavor.
- Add Liquids and Simmer: Pour in the diced tomatoes, coconut cream, and chicken broth. Stir well to combine all the ingredients and create a thick sauce. Return the browned chicken pieces back into the skillet.
- Simmer the Curry: Reduce the heat to low-medium and simmer uncovered for 12 to 15 minutes, stirring occasionally, until the sauce thickens and the chicken is cooked through (internal temperature reaches 165°F).
- Add Spinach and Finish: Stir in the baby spinach and cook until wilted, about 2 minutes. Then add the fresh lime juice and chopped cilantro, stirring to evenly incorporate the fresh flavors into the curry.
- Adjust and Serve: Taste the curry and adjust salt and pepper if needed. Serve hot alongside steamed rice, cauliflower rice, or warm naan bread for a complete meal.
Notes
- Serve with steamed rice, cauliflower rice, or warm naan for a satisfying meal.
- For added heat, incorporate chili flakes or a spoonful of red curry paste during the spice cooking step.
- Substitute chicken thighs if you prefer a richer and more moist texture.
- Use full-fat coconut cream for the best creamy consistency and flavor.
- Fresh lime juice brightens the dish; add it last to retain freshness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-Inspired
