Description
A rich and creamy chicken curry with spinach, served with garlic naan and basmati rice.
Ingredients
Scale
- For the Curry:
- 1 lb boneless skinless chicken breasts, cut into chunks
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 can (14 oz) coconut milk
- 1/2 cup chicken broth
- 2 tablespoons curry powder
- 1 teaspoon turmeric
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper (optional)
- Salt and pepper to taste
- 3 cups fresh spinach
- For the Garlic Naan:
- 4 pieces naan bread
- 2 tablespoons melted butter
- 2 cloves garlic, minced
- Fresh cilantro for garnish
- For the Rice:
- 1 cup basmati rice
- 2 cups water
- Pinch of salt
Instructions
- For the Rice:
- 1. Rinse basmati rice under cold water until water runs clear. In a small pot, combine rice, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand covered for 5 minutes. Fluff with a fork.
- For the Garlic Naan:
- 2. In a small bowl, mix melted butter and minced garlic. Lightly brush each naan with the garlic butter. Heat a skillet over medium heat and warm each naan for 1-2 minutes per side until golden and crisp. Keep warm.
- For the Curry:
- 3. Season chicken chunks with salt and pepper. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add chicken and cook until browned on all sides, about 5-7 minutes. Remove chicken and set aside.
- 4. In the same pan, add onion and cook until softened, about 3 minutes. Add garlic and ginger; cook for 1 minute until fragrant.
- 5. Stir in curry powder, turmeric, cumin, and cayenne (if using). Cook for 1 minute to toast spices.
- 6. Pour in coconut milk and chicken broth, scraping up any browned bits from the bottom. Bring to a simmer.
- 7. Return the chicken to the pan. Simmer uncovered for 15-20 minutes, stirring occasionally, until chicken is cooked through and sauce has thickened slightly.
- 8. Add spinach in handfuls, stirring until wilted, about 2 minutes. Adjust seasoning with salt and pepper.
- To Serve:
- 9. Serve the curry over the cooked rice, with garlic naan on the side. Garnish with fresh cilantro.
Notes
You can substitute chicken thighs for breasts for extra moisture. Adjust cayenne pepper to control heat. For a thicker sauce, simmer longer uncovered. For a dairy-free option, use vegan naan.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main Course
- Cuisine: Indian
Nutrition
- Calories: 450
- Sugar: 5g
- Fat: 18g
- Carbohydrates: 35g
- Protein: 32g