Curried Chicken in Coconut Milk

This is not your average meat and potatoes. Journey to India with this dish.
Servings 6


  • 3 Tbsp canola oil
  • 1 onion, chopped
  • 4 garlic cloves, chopped
  • 2-1/2 tsp ground coriander
  • 2-1/2 tsp curry powder
  • 1-1/2 tsp ground cumin
  • 1 tsp ground turmeric
  • 1/4 tsp cayenne pepper
  • 6 skinless, boneless chicken breasts, quartered
  • 1 can (14 oz) coconut milk
  • 1 tsp salt
  • 1-1/2 lbs baby spinach
  • 3/4 cup chopped fresh cilantro
  • 1 cup long-grain white rice, simmered until tender
  • 1 cup cream if needed to make more sauce


  • In a large flameproof casserole, heat the oil and cook the onion and garlic for 2 minutes. Add the coriander, curry, cumin, turmeric, and cayenne pepper. Stir well.
  • Add the chicken pieces and sear on each side for 3 minutes.
  • Add the coconut milk and salt. Stir well and bring to a boil. Cover the pan and lower the heat. Simmer for 20 minutes, turning the chicken halfway through cooking.
  • Stir in the spinach, cover the pan, and cook for 5 minutes. Stir in the cilantro, cover, and cook for 2 minutes.


Serve with rice.