Weeknight Chicken Curry with Spinach
Chicken thighs simmered in a coconut-tomato sauce with garam masala and ginger, with a bag of spinach wilted in at the end.
Ingredients
- 1½ cups basmati rice rinsed
- 2¼ cups water
- 1¾ tsp kosher salt
- 2 tbsp vegetable oil
- 1 yellow onion finely chopped
- 4 cloves garlic minced
- 1 tbsp fresh ginger grated
- 1 tbsp garam masala
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 2 tbsp tomato paste
- 1½ lb boneless skinless chicken thighs cut into 1-inch pieces
- 1 can diced tomatoes 14.5 oz can
- 1 can coconut milk 13.5 oz can, full-fat
- 5 oz baby spinach
- ¼ cup chopped cilantro
Steps
Bring 1½ cups basmati rice, 2¼ cups water, and ¼ tsp kosher salt to a boil in a saucepan. Cover, turn the heat to low, and cook until the water is absorbed. Rest off the heat, covered.
Meanwhile, heat 2 tbsp vegetable oil in a large skillet over medium heat. Cook 1 yellow onion until golden at the edges.
Add 4 cloves garlic, 1 tbsp fresh ginger, 1 tbsp garam masala, 1 tsp ground turmeric, 1 tsp ground cumin, and 2 tbsp tomato paste. Stir until the paste darkens and the spices smell toasty, about 1 minute.
Add 1½ lb boneless skinless chicken thighs and the rest of the salt (1½ tsp kosher salt) and stir to coat. Pour in 1 can diced tomatoes and 1 can coconut milk, bring to a simmer, and cook until the chicken is cooked through and the sauce thickens.
Stir in 5 oz baby spinach a handful at a time until wilted. Serve over the rice with ¼ cup chopped cilantro.
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