Coconut Curry Chicken


  • 1 – Small to medium onion diced
  • 1 – 15oz can of diced tomatoes
  • 1lb chicken breast, cubed**
  • 1 – 15oz can of coconut milk
  • 3 cups spinach
  • 1 tbsp curry powder
  • 1 tsp cinnamon
  • 1 tsp salt

**I’ve also made this with salmon, but cooked separately in the oven and added in later in the recipe with the spinach.

Kitchen Tools

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Sautee pan

or Klee Enameled Cast Iron Casserole Braiser Pan with Lid, 3.8 Qt,  12-Inch (Yellow): Kitchen & Dining
Braising dish


  1. Dice the onion & add to the pan with 2 tsp neutral oil (like vegetable oil) over medium-low heat. Cook for 3-5 minutes until the onion starts to soften.
  2. Move the onion over to the side of the pan and add the chicken. Cook 3-5 minutes until the chicken is mostly cooked through. Mix the onion back in and cook for 2 more minutes.
  3. Add the tomatoes & cook for 2 minutes to warm through.
  4. Add the curry powder, cinnamon and salt. Mix.
  5. Add the coconut milk & stir to combine.
  6. Bring to a boil and simmer on low heat for 10-15 minutes.
  7. Add the spinach and mix to combine. The spinach will wilt.
  8. Serve with basmati rice or naan

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