Chicken and spinach curry with coconut milk

A creamy, fragrant chicken curry with spinach, simmered in a spicy coconut milk sauce. High in protein and iron, it is a comforting, colourful dinner with Indian flavours.

Preparation: 15 min  |  Cooking: 25 min  |  Servings: 4  |  Difficulty: Easy

Calculated per serving from the Anses Ciqual 2025 values for each ingredient, based on the quantities in the list. Household measures (spoonfuls, pieces) use average weights. 407 kcal · 35 g protein · 6 g carbohydrate · 26 g fat

Ingredients

• 4 chicken breasts
• 200 g spinach
• 400 ml coconut milk
• 1 onion
• 1 tbsp curry powder
• 1 tsp turmeric
• 1 tsp ginger

Method

1. Brown the chicken pieces and set aside.
2. Soften the onion and spices, then add the coconut milk.
3. Return the chicken to the pan and simmer for 15 minutes.
4. Stir in the spinach at the end of cooking and serve with rice.

Nutritional benefits

Chicken provides lean protein, spinach supplies iron and antioxidants, and the spices (turmeric, curry, ginger) have anti-inflammatory properties that are better absorbed thanks to the coconut milk. A complete, fragrant curry, naturally gluten-free and dairy-free.

Variations and substitutions

• With added chickpeas.
• Light coconut milk to cut calories.
• Spicier: chilli, curry paste.
• With tomatoes for a tikka masala-style version.

Storage and making ahead

Keeps for 3 days. Reheat gently without letting the coconut milk boil.

💡 Good to know

Add a pinch of pepper with the turmeric: it boosts the absorption of anti-inflammatory curcumin.

Related reading

Discover more high-protein recipes · gluten-free recipes · dairy-free recipes · anti-inflammatory recipes.

The foods in this recipe: chicken breasts · spinach · coconut milk · onion · curry powder.

You might also like these recipes: Fish curry with coconut milk · Thai coconut and chicken soup · Fish moqueca (Brazil).