Healthy Chicken Curry

5 from 42 votes

One taste of this Healthy Chicken Curry, and you won’t want to order Indian takeout anymore! This lighter version is made with unsweetened full-fat coconut milk, which creates a healthier curry without sacrificing creaminess. It’s also packed with veggies for extra nutrients!

Prep Time5

Cook Time35

Total Time40

Course: Main

Cuisine: Indian

Servings:

Author: Brianna May

Equipment

Ingredients

2 Tablespoon avocado oil
1.5 pounds boneless skinless chicken breast or thighs, cut into bite-sized pieces
2 teaspoons EACH garam masala, curry powder, & cumin*
1 1/2 teaspoons Morton kosher salt*
1 teaspoon ground turmeric
1/2 teaspoon EACH ground coriander & cayenne pepper*
8 cloves garlic, finely minced
1 heaping Tablespoon minced fresh ginger
1 yellow onion, finely minced
1 Tablespoon honey
1 15-ounce can crushed tomatoes
1 13.5-ounce can full-fat unsweetened coconut milk*
1 5-ounce ounce clamshell spinach
1/4 cup chopped cilantro, plus more for serving
steamed basmati rice, for serving

Instructions

In a cold large skillet, toss the oil, chicken, garam masala, curry powder, cumin, salt, turmeric, coriander, and cayenne.
2 Tablespoon avocado oil, 1.5 pounds boneless skinless chicken breast or thighs, cut into bite-sized pieces, 2 teaspoons EACH garam masala, curry powder, & cumin*, 1 1/2 teaspoons Morton kosher salt*, 1 teaspoon ground turmeric, 1/2 teaspoon EACH ground coriander & cayenne pepper*
Turn the heat to medium high and sauté the chicken until brown bits form in the bottom of the pan and it is mostly cooked through.
Add the onion and sauté for 5-7 minutes.
1 yellow onion, finely minced
Add the garlic and ginger. Sauté for 1-2 minutes or until fragrant.
8 cloves garlic, finely minced, 1 heaping Tablespoon minced fresh ginger
Deglaze the pan with the crushed tomatoes, scraping any brown bits off the bottom.
1 15-ounce can crushed tomatoes
Stir in the coconut milk and honey. Bring to a boil. Reduce the heat to medium low and allow the curry to reduce for about 15 minutes, stirring occasionally. I usually prepare the rice while the curry simmers.
1 Tablespoon honey, 1 13.5-ounce can full-fat unsweetened coconut milk*
After the sauce has been reduced, stir in the spinach and cilantro. Once the spinach has wilted, turn off the heat. Serve over rice.
1 5-ounce ounce clamshell spinach, 1/4 cup chopped cilantro, plus more for serving, steamed basmati rice, for serving

Notes

Garam Masala: This is an Indian spice available in most grocery stores. It’s a crucial flavor for this dish, so don’t skip it. If you can’t find it in your local store, you may need to visit an Indian grocery store. Or, you can order garam masala online.
Cayenne: Use less or more cayenne pepper when making this healthy chicken curry based on your heat tolerance/preference.
Coconut Milk: Use canned coconut milk when making this curry recipe. Other kinds of coconut milk won’t work, as they have additional ingredients (like gums) that can alter the curry consistency. Make sure the coconut milk is unsweetened.
Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
Let the sauce thicken. The best way to create a richer flavor in this healthy chicken curry is by allowing the sauce to thicken. You can do this by letting the sauce simmer once most of the ingredients have been added. It should be reduced before you add the spinach and cilantro.
Pre-chop ingredients. The steps can move quickly in this healthy chicken curry recipe with coconut milk. To avoid burning or overcooking the ingredients, ensure everything is prepped before beginning the recipe.
Use full-fat coconut milk. Using full-fat coconut milk helps create a silkier, creamier curry. You won't get as rich of a sauce if you use a low-fat version like light coconut milk.

Nutrition