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Coconut Chicken Curry

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5 from 2 votes
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Calories: 608kcal
Servings: 5 People
Metric - Imperial

Ingredients

Chicken Curry

  • 20 g Coconut Oil
  • 1 Brown (Yellow) Onion Sliced
  • 1 Red Bell Pepper (Capsicum) Sliced
  • 5 Garlic Cloves Grated
  • 10 g Ginger Peeled & Grated
  • 15 g Ground Cumin
  • 10 g Sweet Paprika
  • 4 g Red Chilli Powder Optional
  • 180 ml Chicken Stock
  • 800 g Diced or Crushed Tomatoes
  • 400 g Coconut Milk
  • 1 kg Chicken Thigh, Boneless & Skinless Diced
  • 120 g Baby Spinach Washed
  • Salt & Pepper To Taste

Jasmine Rice

  • 300 g Jasmine Rice Washed
  • 500 ml Cold Chicken Stock or Cold Water
  • Salt To Taste

Garnish

  • 5 tbsp Natural Greek Yogurt Optional
  • 5 wedges Lime To Serve
  • Coriander (Cilantro) Optional

Method

  • Place a pot over medium-high heat. Add the coconut oil, onion, and bell peppers. Sauté for 5–6 minutes. Add the garlic and ginger and cook for 1 minute.
  • Add the cumin, paprika, red chilli powder (optional), and salt to taste. Sauté for 1 minute, mixing regularly. Deglaze with the stock and continue cooking for a further 1 minute.
  • Add the diced tomatoes, coconut milk, and diced chicken thigh. Mix well to combine and bring to a simmer. Reduce the heat to low and cook for 25–30 minutes, until the chicken is cooked through and the sauce has thickened.
  • Meanwhile, add the washed jasmine rice, stock, and a pinch of salt to a saucepan. Place over high heat and bring to a boil. Reduce the heat to low, cover, and cook for 12 minutes. Turn off the heat and leave covered for 4 minutes. Remove the lid and fluff the rice with a fork.
  • Add the baby spinach to the curry and mix well to combine. Allow to wilt for 1–2 minutes. Check and adjust seasoning, then remove from the heat.
  • Serve the curry and rice in 5 x 750ml meal prep containers. Garnish with coriander (cilantro), lime wedges, and Greek yogurt, if using.
Chef's Tips
Dice the chicken thigh into even pieces, roughly 2–3cm — this keeps cook time consistent so every piece reaches safe doneness within the same 25–30 minute window, rather than some pieces finishing before others.
Sauté the spices for the full minute before adding any liquid — toasting cumin and paprika in the residual oil blooms their flavour instead of leaving them tasting raw or dusty once the tomatoes go in.
Add the spinach right at the end — it only needs 1–2 minutes to wilt, and stirring it in earlier will overcook it and dull its colour.
Storage & Reheating
Refrigerate the curry and rice for up to 4 days, or freeze for up to 3 months, in an airtight container — this one freezes especially well thanks to the coconut milk and tomato base. Keep the Greek yogurt garnish separate and add it fresh, since dairy toppings don't hold up to freezing or reheating.
To reheat, microwave for 2–3 minutes until hot, or warm in a pan with a splash of water to loosen the sauce. Thaw frozen portions in the fridge overnight before reheating.
Serving 480gCalories 608kcalCarbohydrates 35gProtein 56gFat 20gSaturated Fat 6gPolyunsaturated Fat 1gMonounsaturated Fat 1gSodium 179mgPotassium 219mgFiber 3gSugar 8gVitamin C 26.5mgCalcium 30mgIron 0.8mg