Luscious Creamy Coconut Chicken Delight Curry

Ingredients

• 1.5 lbs (700 g) boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 can (13.5 oz / 400 ml) full-fat coconut milk
• 2 tablespoons coconut oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 bell pepper, sliced
• 2 cups fresh spinach, chopped
• 2 tablespoons curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon salt (or to taste)
• ½ teaspoon black pepper
• ½ teaspoon chili flakes (optional, for heat)
• Juice of 1 lime
• Fresh cilantro, chopped (for garnish)

Instructions

1. Brown the Chicken

Heat the coconut oil in a large skillet or deep pan over medium heat. Add the chicken pieces and cook until lightly browned on all sides. Remove from the pan and set aside.

2. Sauté the Aromatics

In the same pan, add the chopped onion and cook until soft and translucent, about 3–4 minutes. Stir in the garlic, ginger, and bell pepper, cooking for another 2–3 minutes until fragrant.

3. Toast the Spices

Add the curry powder, turmeric, salt, black pepper, and chili flakes (if using). Stir constantly for 1 minute to bloom the spices and deepen their flavor.

4. Simmer the Curry

Return the browned chicken to the pan. Pour in the coconut milk and stir until well combined. Bring the curry to a gentle simmer.

5. Add the Spinach

Stir in the chopped spinach and cook for 5–7 minutes, or until the chicken is fully cooked and the spinach is wilted.

6. Finish with Lime

Remove from heat and stir in the fresh lime juice for brightness and balance.

7. Serve

Serve hot over steamed rice or alongside warm naan bread. Garnish with fresh cilantro before serving.