Chicken Curry with Coconut Milk, Tomatoes & Spinach

This easy chicken curry is everything we love in a weeknight dinner: quick, nourishing, and full of flavor. Made with tender chicken breast, creamy coconut milk, juicy tomatoes, and fresh spinach, it’s a cozy one-pan meal that comes together in just 15 minutes of prep. Warm spices like cumin, coriander, and turmeric add depth, while a hint of cayenne brings gentle heat. Serve it over rice or pasta for a satisfying, feel-good dinner.

Chicken Curry Ingredients

This easy chicken curry is made with everyday ingredients that shine when brought together. Each one plays a part in building a rich, balanced dish that’s both nourishing and full of flavor:

• Chicken Breast Fillets: Lean, protein-rich, and perfect for soaking up the spices. For the best texture and flavor, go for organic chicken—tender, juicy, and responsibly raised.
• Onion, Garlic, Fresh Ginger & Red Chili: These aromatics are the heart of the curry. Onion adds natural sweetness, garlic brings warmth, ginger adds a subtle zing, and chili gives a gentle heat that lifts the dish without overpowering it.
• Vine-Ripened Tomatoes: Juicy, sun-kissed tomatoes break down beautifully into the sauce, lending natural acidity, sweetness and depth. Their freshness balances the creaminess of the coconut milk.
• Coconut Milk: Full-fat and silky, coconut milk creates the creamy backbone of the sauce. It mellows the spices and ties everything together with a delicate, tropical richness. Choose organic for the cleanest flavor.
• Fresh Spinach: A couple handfuls of baby spinach stirred in at the end wilts gently into the curry, adding color, texture, and a dose of nutrients. Regular spinach works just as well—just stem it and chop it roughly before adding.
• Warming Spices: A fragrant blend of ground cumin, coriander, turmeric, and a pinch of cayenne pepper delivers bold, earthy flavor with a whisper of heat. Rounded out with sea salt and freshly ground black pepper for perfect balance.
• Olive Oil: Use a high-quality, heat-stable olive oil to sauté the aromatics. It enhances the base without overpowering, and adds a soft, fruity note that complements the spices beautifully.

How to Make It – Easy Chicken Curry, Step by Step

This curry is as simple as it gets—perfect for busy weeknights or anyone just getting started in the kitchen. You’ll only need one pan and a handful of aromatic ingredients. Follow these easy steps, and you’re on your way to a cozy, flavor-packed meal:

Step 1: Prep the Chicken
Start by mixing your spices together in a small bowl. Then coat the chicken breast fillets with the spice blend, rubbing it in on both sides so they’re fully seasoned.

Step 2: Sear the Chicken
Heat a bit of olive oil in a large skillet over medium heat. Add the chicken and sear until golden on the outside—just a few minutes per side. Then remove it from the pan and set aside.

Step 3: Build the Sauce
In the same pan, sauté the aromatics until fragrant. Add the tomatoes and let them simmer for a few minutes, then stir in the coconut milk. Return the chicken to the pan and let it finish cooking gently in the flavorful sauce. That’s it!

How to adapt this coconut chicken skillet recipe

I wouldn’t say this dish is overly spicy as the coconut milk tones it down, as do the tomatoes. Feel free to further reduce the amount of cayenne depending on your heat tolerance. And if you don’t have fresh tomatoes on hand, or can’t find any decent ones, you can substitute a drained can of diced tomatoes instead. I like baby spinach with this chicken recipe, but you could also substitute the spinach for any green you have on hand (such as kale or Swiss chard, or even try topping it with a handful of young arugula leaves). Looking for something on the milder side? Try my coconut chicken with herbs.

Why You’ll Love This Chicken Curry

• Foolproof & Easy: Just three simple steps from start to finish. It doesn’t get much easier than this!
• Family-Friendly: A crowd-pleaser for all ages—especially kids. You can adjust the heat to your liking, and the coconut milk keeps everything mild and creamy.
• Wholesome & Nourishing: Made with real, whole-food ingredients full of nutrients—perfect for a balanced, feel-good meal.
• Quick & Convenient: Only 15 minutes of prep time and just 40 minutes total. Ideal for busy weeknights.
• Comfort in a Bowl: Saucy, warming, and perfect served with rice or noodles—this curry brings cozy comfort to the dinner table.

If you enjoyed this easy chicken curry, you might also love my Turkey Curry with Garam Masala and Coconut, or my Lamb Curry with Chickpeas and Tomatoes. Each one brings its own unique twist—and just as much rich, comforting flavor.

5 from 3 votes

Print

Spicy Coconut Chicken Skillet Curry

This delicious one-pan coconut chicken skillet recipe is great served over whole grain basmati rice or other whole grain for a complete meal.

Course Main Dish

Category Chicken Curry Recipe

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings 4

Calories 423 kcal

Autor Elle

Ingredients

• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground cayenne pepper
• 4 organic skinless boneless chicken breast halves (ca. 700 g)
• sea salt and freshly ground pepper, to taste
• 3 tablespoons olive oil
• 2-3 small yellow onions, finely chopped
• 1 tablespoon freshly grated ginger
• 2 fresh chili peppers, membranes and seeds removed, and thinly sliced
• 2 cloves garlic, minced
• 4 vine-ripened tomatoes, chopped (ca. 400 g)
• 1 x 400 ml can organic coconut milk (full-fat)
• 2-3 generous handfuls spinach, stemmed and coarsely chopped

Method

1. In a medium bowl, mix together the cumin, coriander, turmeric and cayenne pepper. Place the chicken in the bowl, season with salt and pepper, and rub with the spice mixture until coated on all sides.
2. Heat 1 tablespoon olive oil in a large non-stick skillet over medium heat. Transfer the chicken to the skillet. Sear the chicken for 6 to 8 minutes on each side (depending on size of breasts), until no longer pink in the middle and juices run clear. Transfer the chicken to a plate and cover loosely with tin foil to keep warm.
3. Heat the remaining olive oil in the skillet. Add the onion, ginger, chili peppers, and garlic and cook, stirring occasionally, for 5 minutes, or until onion is tender. Add the tomatoes, plus a pinch of salt and increase the heat slightly. Continue cooking for 5 to 8 minutes. Stir in the coconut milk. Add the chicken and simmer for 1-2 minutes, stir in spinach and simmer until wilted.
4. Taste sauce and season with more salt and pepper, if needed.
5. Serve with brown rice, pearled barley, or even pasta. Enjoy!

Notes

• Juicy, ripe tomatoes are best for this recipe. I get mine at the farmers market. If you don’t have fresh tomatoes on hand, you can substitute with a can of diced tomatoes instead.
• Removing the seeds and membrane will reduce but not eliminate the heat. If you like things spicy then leave the membranes in tact.

For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.

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