This Turmeric Chicken Coconut Curry is a veggie packed easy dish that everyone loves!
There’s a few recipes from cookbooks I make for authentic Indian dishes that I absolutely love! However to be entirely honest, I make them on average about once a year. By the time you toast the whole spices, grind them to make a dry masala, then make a wet masala, you’re already in at least 30 minutes. And what’s more… you haven’t even started cooking yet!
Watch How To Make Turmeric Curry
More often than not, I just don’t have that kind of time to dedicate in the kitchen. So I decided to make up something that would have similar flavors, but in a fraction of the time. And that is exactly how we ended up here today talking about this Turmeric Chicken Coconut Curry. It’s lightly spiced with Indian spices, and comes together quickly.
I usually try to keep the ingredients simple in my recipes. But if you love Indian food, you’ll want to have these spices on hand for future meals. Most Indian recipes will have an ingredient list a mile long, even if they are fairly simple recipes. But I did my best to keep it down, and as simple as possible.
Time saving tips
- You can buy cubed butternut squash at most stores these days, and it will save you most of the prep time! I don’t think the texture is as good, but it’s been a lifesaver when things are crazy busy. It also costs quite a bit more than a whole squash as you might expect – the price of convenience. 2. Instead of cutting up chicken thighs, try using ground turkey instead which is essentially ‘pre- cut ’ for you. It can also be more cost effective too, depending on where you live.
How to make this Turmeric Chicken Coconut Curry
- Start by prepping all your ingredients before cooking.
- Sauté the chicken, then remove it from the pan and set it aside until the end of cooking time.
- Then sauté the onion until it’s beginning to soften before adding the ginger and garlic.
- Next add the spices to the pan and cook until fragrant, about 30 seconds.
- Add the butternut squash cubes to the pan along with the coconut milk and broth.
- Simmer until tender, then add the shredded kale/spinach in at the end of the cooking time. For spinach the heat of the curry will cook it, but for kale you’ll need to simmer the curry a couple more minutes.
- Season to taste with salt and freshly squeezed lime juice.
- Serve with freshly chopped cilantro, lime wedges, and your choice of sides.
Coconut Curry Recipe inspiration
- Easy Chicken Coconut Curry (Indian-inspired)
- Thai Chicken Green Coconut Curry
- Thai Coconut Curry Noodle Soup
- Thai Pumpkin Coconut Curry
- Ethiopian Berbere Chicken Coconut Curry
- Mango Chicken Coconut Curry
And finally, I hope you enjoy this as much as we have! If you make it, I hope you’ll leave me a comment/rating below. And I always love hearing from you here, and over on Instagram where you can tag me at #getinspiredeveryday with your photos.
INGREDIENTS1x2x3x
- 1 tbsp avocado oil
- 1 pound boneless, skinless chicken thighs - 4-5, cut into 1" pieces
- 2 cups 1/4″ diced yellow onion - 1/2 large onion
- 2 cloves garlic - minced
- 2 tbsp minced ginger
- 1 1/2 tsp ground turmeric
- 1 1/2 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground cardamom
- 4 cups 1/2″ cubed butternut squash - 1 pound, about 1/2 normal sized squash
- 13.66 ounce can coconut milk - full-fat, 1 can
- 1 cup low-sodium chicken broth
- 1/2 tsp garam masala
- 4 cups baby spinach - 4 ounces, roughly chopped, or thinly sliced kale
- 1 tbsp freshly squeezed lime juice
Toppings:
- Lime wedges and chopped cilantro
INSTRUCTIONS
- Start by prepping all your ingredients before cooking.
- Sauté the chicken, then remove it from the pan and set it aside until the end of cooking time.
- Then sauté the onion until it begins to soften, then add the ginger and garlic.
- Next, add the spices to the pan and cook until fragrant, about 30 seconds.
- Add the butternut squash cubes to the pan along with the coconut milk and broth.
- Simmer until tender, about 15 minutes.
- Then add the roughly chopped spinach in at the end of the cooking time, along with the garam masala.
- For spinach, the heat of the curry will cook it, but if you use kale, you’ll need to simmer the curry a couple more minutes.
- Season to taste with salt and freshly squeezed lime juice.
- Serve with freshly chopped cilantro, lime wedges, and your choice of sides.
NOTES
nutrition facts
Turmeric Chicken Coconut Curry
Ingredients
- 1 tbsp avocado oil
- 1 pound boneless, skinless chicken thighs 4-5, cut into 1" pieces
- 2 cups 1/4" diced yellow onion 1/2 large onion
- 2 cloves garlic minced
- 2 tbsp minced ginger
- 1 1/2 tsp ground turmeric
- 1 1/2 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground cardamom
- 4 cups 1/2" cubed butternut squash 1 pound, about 1/2 normal sized squash
- 13.66 ounce can coconut milk full-fat, 1 can
- 1 cup low-sodium chicken broth
- 1/2 tsp garam masala
- 4 cups baby spinach 4 ounces, roughly chopped, or thinly sliced kale
- 1 tbsp freshly squeezed lime juice
Toppings:
- Lime wedges and chopped cilantro
Instructions
- Start by prepping all your ingredients before cooking.
- Sauté the chicken, then remove it from the pan and set it aside until the end of cooking time.
- Then sauté the onion until it begins to soften, then add the ginger and garlic.
- Next, add the spices to the pan and cook until fragrant, about 30 seconds.
- Add the butternut squash cubes to the pan along with the coconut milk and broth.
- Simmer until tender, about 15 minutes.
- Then add the roughly chopped spinach in at the end of the cooking time, along with the garam masala.
- For spinach, the heat of the curry will cook it, but if you use kale, you’ll need to simmer the curry a couple more minutes.
- Season to taste with salt and freshly squeezed lime juice.
- Serve with freshly chopped cilantro, lime wedges, and your choice of sides.
Notes
Nutrition
The recipe Turmeric Chicken Coconut Curry appeared first on Get Inspired Everyday! on February 24, 2020
https://getinspiredeveryday.com/food/turmeric-chicken-coconut-curry/
