Updated: Jun 23, 2021
13.5 oz Can Full-Fat Coconut Milk
2 Cups Spinach (16 oz, Fresh or Frozen)
4 Large Chicken Breast Cutlets OR 5 Boneless Thighs
1 Medium Onion
4 Garlic Cloves
1 Tbsp Fresh, Grated Ginger
4 Tbsp Olive Oil or Ghee
2 Tsp Ground Cumin
1 ½ Tsp Garam Masala
½ Tsp Turmeric
1 Fresh Cayenne OR ½ Tsp Ground Cayenne
1 Medium Tomato (I Prefer Roma)
¼ Cup of Chicken Broth
Salt & Pepper to Taste
Heat oven to 375°
Combine coconut milk & 1 cup of spinach to a medium saucepan. Cook on medium heat until the mixture is bubbly & the spinach has just begun to wilt.
While you wait on your coconut milk & spinach to heat, dice your onion, garlic & tomato. Set aside.
Place spinach & coconut mixture into a blender and blend until it is smooth. Set aside.
Season chicken with salt and pepper. Heat olive oil in a skillet on medium high heat, then brown the chicken on both sides, not cooking them through, just browning them, about five minutes per side. Set aside.
In the same skillet, sautée onions & tomatoes for three minutes. Add garlic & ginger. Mix in garam masala, turmeric, cumin & cayenne.
Add the chicken broth & the spinach & coconut milk mixture to the skillet. Stir and cook on medium heat until everything is well combined, about five minutes.
Spread remaining spinach in a medium roasting pan. Place chicken on top of the spinach.
Pour the spinach curry sauce over the chicken and spinach.
Cook for 20-25 minutes in the oven.
Enjoy with basmati rice & a flatbread of your choice!
**Served with quick curry chickpeas.