An easy chicken curry dish with spinach and mild curry spices and coconut milk. A good choice for curry newbies or seasoned curry lovers looking for a recipe suitable for the whole family.
Curries are quite often notorious for their lengthy ingredient lists, including a countless number of spices to achieve an aromatic and flavourful dish. This chicken curry on the other hand is quite simple. It relies on just one spice mixture, and pantry staples to add to its aromatic flavour (onion, garlic, ginger, canned tomatoes) plus the addition of coconut milk and fresh spinach. Because this is a mild curry, it’s also one that is great for the whole family. Plus it has the bonus of using a special curry spice mix that could quite well be considered a super food.
What makes this curry spice so very special is that it contains high-antioxiandant ingredients like dry ground raspberry, elderberries and a açai berries — hence the name pink curry. There are also omega-3 rich chia seeds and the standard curry ingredients like coriander, cumin, fenugreek, cardamon, cinnamon, turmeric and chili. All together these add an aromatic flavour to curry dishes, especially those with seafood, fish or poultry.
What you need for this mild and easy chicken curry recipe
Here’s what goes in this chicken curry dish:
Pink curry powder – the only spice you need! Or try my golden curry spice if you like deeper flavour and more of a punch!
Garlic, ginger and onion – fresh aromatics add a flavour boost that makes all the difference with simple curries!
Chicken broth AND coconut milk – for added depth of flavour and creaminess.
Chicken – I like to use fillets as they are leaner but you could also use darker meat (e.g thigh) for more flavour, but you may need to let it cook a little longer. Turkey is also a great choice!
Spinach — my favourite add in for curries, but you could also use other vegetables like snow peas, or red pepper, or julienned carrots. Just be sure to add them a little earlier on.
Cilantro – lovely freshness and flavour boost. Coriander naysayers – use parsley or green onions instead.
Looking for other curry recipe inspiration?
Then try one of these recipes:
- Lamb Curry with Chickpeas & Tomatoes
- Eggplant Potato Curry
- Garam Masala Curry with Turkey & Spinach
- Cauliflower and Potato Curry with Chickpeas
- Easy Garam Masala Chicken with Spinach
Easy Chicken Curry with Coconut Milk (Mild)
- 600 g chicken breast (sustainably raised/organic), cut into bite-size pieces
- 2 tablespoons virgin coconut oil
- 2 small yellow onions, finely chopped
- 2 garlic cloves, minced
- 1 1/2 tablespoons fresh ginger, peeled and grated
- 2 teaspoons tomato paste
- 2 tablespoons Elle Herbs Pink Curry
- 1 x 400 g can organic chopped tomatoes
- 1/2 cup chicken broth (125 ml)
- 1 x 400 ml can organic coconut milk
- sea salt and freshly ground pepper to taste
- 100 g baby spinach
- Fresh cilantro leaves, to garnish
- Steamed rice (e.g. jasmine rice of whole grain basmati)
- Lime wedges
In a large deep non-stick skillet (or wok), heat the coconut oil over medium to medium high heat. Add the onions and cook, stirring, until softened and golden brown (about 5-7 minutes). Then add the garlic and ginger; cook, stirring for one minute.
Add the tomato paste and spice mix and cook, stirring, for 30 seconds more.
Now add the chicken and stir well to coat with the spices. Let cook, uncovered, stirring occasionally, for about 5 minutes. Then add the diced tomatoes and cook, stirring, for one minute. Add broth to the pan, cover with a lid, reduce heat slightly, so it cooks at light simmer, and let cook 10-15 minutes, until chicken is cooked through and tender.
Remove the lid and stir in the coconut milk. Cook, stirring occasionally, about 5 minutes more. Taste and season with a little pepper and more salt, if desired. Add the spinach and stir until wilted, about 1 minute.
Serve into bowls with rice and garnish with cilantro. Enjoy!
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