Coconut chicken curry
Chicken thighs and cauliflower simmered in coconut milk with curry spices, ginger and spinach.
- Hands-on
- 22 min
- Total time
50 min, show breakdown
- Prep 15 min
- Cook 28 min
- Clean up 7 min
- Pans
- 1
- Ingredients
- 10
- Cost/serving
- $3.03
Per serving
- Calories
- 354
- Protein
- 38 g
- Fiber
- 3.1 g
- Net carbs
- 6.6 g
- Fat
- 18 g
High in (% Daily Value per serving): Selenium 79%, Vitamin K 75%, Niacin (B3) 67%, Vitamin B6 54%, Vitamin C 48%, Vitamin B12 41%, Riboflavin (B2) 33%, Zinc 31%, Folate 23%, Iron 21%, Magnesium 20%
Whole recipe (): . Full nutrition facts, vitamins and minerals. All nutrition is estimated; check your own labels.
Everything else is scaled from this.
Nutrition per serving is the whole batch divided by this.
Already dairy-free, egg-free, gluten-free, nut-free, soy-free.
Ingredients for 4
Tap an ingredient for other units and forms.
You changed this recipe. Nutrition and cost include your changes. This combination hasn't been tested.
700 g chicken thighs, boneless skinless
Same amount as: 1.55 lb, about 6 thighs.
1 can light coconut milk, canned (400 g)
Same amount as: about 1¾ cups.
½ head cauliflower (300 g)
Same amount as: about 2¾ cups.
- ½ medium onion (55 g)
3 cloves garlic, smashed (9 g)
Same amount as: 3 tsp fresh minced garlic, 1½ tsp jarred minced garlic, ⅜ tsp garlic powder.
1 tbsp fresh ginger, grated (6 g)
Same amount as: 15 mL, ¼ tsp ground ginger.
1 tbsp curry powder (6 g)
Same amount as: 15 mL.
1 tbsp tomato paste (16 g)
Same amount as: 15 mL.
1 tbsp coconut oil (14 g)
Same amount as: 15 mL.
2 cups baby spinach (60 g)
Same amount as: 480 mL.
- salt, to taste
Use the menu next to each ingredient to skip it, halve it or add more. Nutrition updates as you go. The main ingredient changes with servings instead.
Amount for everything you're cooking. Missing an ingredient? Ask for it.
Healthier swaps
Optional. Nutrition and cost update as you choose; the recipe was written with the original.
Optional
Adds about 0 kcal per serving.
Quantities are for 4 servings. Keeps 4 days in the fridge or 3 months frozen. Doubles in a large pot.
Nutrition Facts
4 servings per recipe
Serving size 1 plate (392 g raw)
| Nutrient | Per serving | % DV* | Whole recipe |
|---|---|---|---|
| Calories | 354 | ||
| Total fat | 18 g | 23% | |
| Saturated fat | 11 g | 55% | |
| Cholesterol | 164 mg | 55% | |
| Sodium | 371 mg | 16% | |
| Total carbohydrate | 9.7 g | 4% | |
| Dietary fiber | 3.1 g | 11% | |
| Total sugars | 3.6 g | ||
| Net carbs† | 6.6 g | ||
| Protein | 38 g | 75% | |
| Vitamin D | 0.18 mcg | 1% | |
| Calcium | 69 mg | 5% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 874 mg | 19% | |
| Vitamin A | 89 mcg | 10% | |
| Vitamin C | 43 mg | 48% | |
| Vitamin E | 1.3 mg | 9% | |
| Vitamin K | 90 mcg | 75% | |
| Thiamin (B1) | 0.23 mg | 19% | |
| Riboflavin (B2) | 0.42 mg | 33% | |
| Niacin (B3) | 11 mg | 67% | |
| Vitamin B6 | 0.92 mg | 54% | |
| Folate | 92 mcg | 23% | |
| Vitamin B12 | 0.98 mcg | 41% | |
| Magnesium | 85 mg | 20% | |
| Zinc | 3.4 mg | 31% | |
| Selenium | 44 mcg | 79% |
Estimated, not verified. These numbers are calculated from typical ingredient data and haven't been checked against a lab or your brands. Check the labels of what you buy and confirm anything that matters to you, especially sodium, sugar and allergens.
* % Daily Value shows how much one serving adds to a 2,000-calorie day. † Net carbs is not on US labels; it is total carbs minus fiber, allulose, erythritol and half of other sugar alcohols. "To taste" amounts are counted as written. Counted items (eggs, cloves, spoons) use the rounded amount shown in the ingredient list. Vitamins and minerals are from raw ingredients; cooking lowers some, especially vitamin C and folate. How this is calculated.
Steps
Dice the onion. Mince the garlic. Cut the chicken into 3 cm (1¼ in) pieces. Cut the cauliflower into small florets.
Heat the oil in the pan on medium. Cook the onion 5 minutes, stirring now and then.
Done looks like: Soft and see-through. Add the garlic, ginger, curry powder and tomato paste. Stir 1 minute.
Done looks like: Smells toasty. The paste darkens and sticks a little to the pan. Add the chicken and salt. Stir 2 minutes to coat it in the spices.
Pour in the coconut milk and add the cauliflower. Bring to a bubble, then turn down so it bubbles gently. Cook uncovered 15–18 minutes, stirring now and then.
Done looks like: Sauce thick enough to coat a spoon, cauliflower tender, biggest chicken piece at 74 °C / 165 °F. Stir in the spinach until wilted. Taste and add salt.
Equipment
Large frying pan or skillet, 30 cm (12 in) $25–60
What to look for
- Wide flat base so food cooks in one layer
- Stainless steel or cast iron for high heat
Skip: Woks on flat electric stoves; they do not heat evenly there.
Instant-read digital thermometer $10–30
What to look for
- Reads in 5 seconds or less
- Thin probe tip
- Shows °C and °F
Skip: Dial thermometers that take 20+ seconds.
Silicone spatula $5–12
What to look for
- One-piece (no seam where the head meets the handle)
- Stiff enough to scrape, safe on non-stick
Skip: Wooden spatulas for non-stick pans; they work but do not scrape as cleanly.
Chef's knife, 20 cm (8 in) $15–50
What to look for
- Comfortable handle that does not slip when wet
- Blade you can sharpen, or a cheap one you replace every few years
Skip: Knife blocks with 12 knives. A chef's knife and a small paring knife cover almost everything.
Cutting board $10–30
What to look for
- At least 30 × 40 cm (12 × 16 in), so food stays on it
- Wood or plastic; plastic goes in the dishwasher
Skip: Glass or stone boards. They dull knives fast.
What goes wrong
| What | Cause | Fix |
|---|---|---|
| Bitter, scorched spice taste | Spices cooked on high heat or too long. | Keep the heat at medium and stir the full minute. Add the chicken right after. |
| Thin, watery sauce | Lid on, or light coconut milk. | Cook uncovered and use full-fat coconut milk. Simmer 5 minutes more if needed. |
Versions
| Version | Changes | Per serving |
|---|---|---|
| Original | As written. Hands-on 22 min, total 50 min. | 354 kcal 38 g protein 3.1 g fiber 6.6 g net carbs 18 g fat |
| Vegan | Firm tofu instead of chicken thighs. Also vegetarian. Hands-on 22 min, total 50 min. | 286 kcal 20 g protein 5.4 g fiber 7.1 g net carbs 20 g fat |
| Higher carb | Add cooked white rice (microwave pouch). Hands-on 22 min, total 50 min. | 516 kcal 41 g protein 3.6 g fiber 41 g net carbs 18 g fat |
Notes
Allergies: removing an allergen from the recipe does not remove it from your kitchen or from other products. Check labels for "may contain" warnings.
Pregnancy: Cook chicken to at least 74 °C / 165 °F.