A flavorful and simple chicken curry infused with warm spices, creamy coconut milk, and fresh spinach. Perfect for a wholesome family dinner served with fluffy rice.
Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat.
If serving with rice, start cooking the rice now.
Cut three chicken breasts into small pieces and add them to the skillet. Cook for 5 minutes, stirring occasionally, until the chicken is lightly browned.
Add the chopped onion and cook for another 5 minutes, stirring, until the onion softens and becomes translucent.
Stir in 2 teaspoons of chopped fresh ginger and 2 minced garlic cloves.
Add 2 tablespoons mild curry powder, 1 tablespoon ground coriander, ½ tablespoon ground cumin, 1 teaspoon paprika, ½ teaspoon cinnamon, salt, and black pepper to taste. Stir well and cook for 1 more minute.
Mix in 2 tablespoons tomato paste, 400 grams canned chopped tomatoes, 240 ml chicken broth, and 400 grams full-fat canned coconut milk.
Bring the mixture to a gentle boil, then reduce heat and simmer, stirring occasionally, for about 10 minutes until the chicken is fully cooked.
Check the curry's thickness; if needed, dissolve 1 tablespoon cornstarch in 2 tablespoons cold water, then stir it into the curry to thicken the sauce.
Once the chicken is cooked through, stir in about 60 grams baby spinach and remove the pan from heat.