Indian Coconut Chicken Curry with Spinach & Quinoa


  • 1 lb boneless, skinless chicken thighs, cut into bite-size pieces

  • 4 tsp mild curry powder (such as vadouvan)

  • 1 tbsp coconut oil

  • ½ yellow onion, finely chopped

  • 1 tbsp peeled and minced ginger

  • 3 cloves garlic, minced

  • 1 cup peas

  • 1 cup cherry tomatoes

  • ⅔ cup low-sodium chicken broth

  • ½ cup full-fat coconut milk

  • ½ tsp sea salt, divided

  • 1 cup quinoa (red or white), rinsed

  • 3 cups loosely packed baby spinach


  1. In a bowl, toss chicken with curry powder; set aside. In a large sauté pan on medium-high, heat oil. Add onion and sauté until softened, 2 to 3 minutes. Add chicken, ginger and garlic and sauté until chicken begins to brown, 2 minutes. Add peas, tomatoes, broth, coconut milk and ¼ tsp salt. Reduce heat to low and maintain a simmer, partially covered, until chicken is cooked through, 15 minutes.

  2. Meanwhile, prepare quinoa according to package directions with remaining ¼ tsp salt. Fluff with a fork, cover and set aside.

  3. Stir spinach into curry and heat just until leaves start to wilt, 1 minute. Divide quinoa among plates and top with curry.