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If you’re looking for a bright and comforting meal, this flavorful Coconut-Lime Chicken Curry with Spinach is perfect. The zesty lime mingles beautifully with rich coconut milk for a dish that’s both hearty and refreshing. It’s a fuss-free way to bring a restaurant-quality curry right to your table.
Ingredients
- 1 tablespoon coconut oil (or your favorite cooking oil)
- 1 pound boneless, skinless chicken breasts, cubed
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 tablespoon curry powder
- 1 teaspoon ground coriander
- 1 (14-ounce) can light coconut milk
- 1 cup chicken broth
- Juice of 1 lime (plus extra wedges for garnish)
- 2 generous handfuls fresh spinach leaves
- Salt and pepper, to taste
Instructions
Warm the coconut oil in a large skillet over medium heat. Add the cubed chicken and cook until just browned, about 5–6 minutes. Transfer the chicken to a plate and set aside for now. In the same skillet, sauté the onion until it begins to turn translucent, around 4 minutes, then stir in the garlic and ginger.
Sprinkle in the curry powder and ground coriander, stirring for about a minute to bring out their aromas. Pour in the light coconut milk and chicken broth, whisking to break up any browned bits at the bottom of the pan. Return the chicken to the skillet and simmer everything gently for 10–12 minutes, or until the chicken is fully cooked and the sauce has thickened slightly.
Stir in the lime juice and spinach leaves, cooking just long enough for the spinach to wilt. Taste and adjust seasonings with salt and pepper. Serve the curry hot, topped with an extra squeeze of lime and your favorite rice or warm naan on the side.
This Coconut-Lime Chicken Curry is a true crowd-pleaser—creamy, yet tangy, and packed with nutrients from the spinach. It’s ideal for anyone looking for a healthy, filling meal, and the recipe adapts nicely for vegetarian or vegan diets by swapping the chicken with chickpeas or tofu and using vegetable broth. The subtle sweetness of the coconut milk
complements the bright citrus tang, making this curry a dish you’ll return to time and again, whether you’re cooking for a busy weeknight or serving up an impressive meal for friends.
