Sunshine Curry Chicken

Bursting with vibrant flavors and a creamy texture, Sunshine Curry Chicken is your go-to recipe for a comforting, wholesome meal. This dish combines tender, golden chicken thighs coated in a fragrant blend of turmeric, cumin, and coriander, simmered to perfection in a rich coconut milk base. Fresh ginger, garlic, and a hint of paprika add warmth, while a handful of spinach brings a fresh, nutrient-packed twist. Finished with a squeeze of lime and a sprinkle of cilantro for a bright, citrusy kick, this curry pairs seamlessly with fluffy basmati rice for an irresistible weeknight dinner. Ready in under an hour, this one-pot wonder is perfect for curry lovers and easy enough for beginners to master!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 500 g Boneless, skinless chicken thighs
• 1 tsp Salt
• 1 tsp Ground turmeric
• 1 tsp Ground coriander
• 1 tsp Ground cumin
• 1 tsp Paprika
• 3 cloves Garlic cloves
• 1 tbsp Fresh ginger
• 1 large Yellow onion
• 2 tbsp Vegetable oil
• 2 tbsp Tomato paste
• 400 ml Coconut milk
• 250 ml Chicken or vegetable stock
• 2 cups Fresh spinach leaves
• 2 tbsp Fresh cilantro
• 1 Fresh lime
• 4 servings Cooked basmati rice

Directions

Step 1

Dice the chicken thighs into bite-sized pieces, season them with 1/2 teaspoon of salt, and set aside.

Step 2

Peel and finely chop the garlic, grate the ginger, and dice the onion.

Step 3

In a large skillet or pot, heat the vegetable oil over medium heat.

Step 4

Add the onion to the skillet and sauté for 5-7 minutes until soft and golden.

Step 5

Stir in the garlic, ginger, ground turmeric, ground coriander, ground cumin, and paprika. Cook for 1-2 minutes until fragrant.

Step 6

Add the chicken pieces to the skillet and cook for 5 minutes, stirring frequently, until lightly browned on all sides.

Step 7

Mix in the tomato paste, followed by the coconut milk and chicken or vegetable stock. Stir until combined.

Step 8

Bring the mixture to a gentle simmer, cover with a lid, and cook for 20 minutes, stirring occasionally.

Step 9

Remove the lid, stir in the fresh spinach leaves, and cook for another 5 minutes until the spinach is wilted.

Step 10

Taste and adjust the seasoning with the remaining salt or as needed.

Step 11

Finish the curry with a squeeze of fresh lime juice and garnish with chopped cilantro.

Step 12

Serve hot over cooked basmati rice for a complete meal.

Nutrition Facts

Serving size	(1359.6g)

Amount per serving	% Daily Value*
Calories	1159.5

Total Fat 29.9g	0%
Saturated Fat 4.8g	0%
Polyunsaturated Fat 16.8g
Cholesterol 0mg	0%
Sodium 1013.5mg	0%
Total Carbohydrate 206.8g	0%
Dietary Fiber 6.6g	0%
Total Sugars 30.3g
Protein 19.0g	0%

Vitamin D 0IU	0%
Calcium 185.4mg	0%
Iron 11.2mg	0%
Potassium 1007.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 23.0%

Protein: 6.5%

Carbs: 70.6%