Ingredients
Scale
- 1 pound chicken thighs
- 1 can coconut milk
- 2 tablespoons curry powder
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 inch fresh ginger, grated
- 1 tablespoon soy sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup spinach leaves
- 1/4 cup fresh cilantro, chopped
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add garlic and ginger, sauté until fragrant.
- Add chicken thighs and cook until browned on both sides.
- Stir in curry powder, soy sauce, salt, and pepper.
- Add coconut milk and bring to a simmer.
- Cover and cook for 20-25 minutes, until chicken is cooked through.
- Stir in spinach and cook until wilted.
- Garnish with fresh cilantro before serving.
Notes
- For a spicier version, add red pepper flakes.
- This dish pairs well with rice or quinoa.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 plate
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 15g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg
Keywords: Creamy Coconut Milk Chicken, Coconut Chicken Recipe, Easy Chicken Recipe