Chicken in coconut curry sauce

Total Time
33 min
10 min
23 min
This Indian favorite couldn’t be any easier to prepare during a hectic weeknight. The beauty in its prep is that everything is made in one pot on the stovetop and the chicken is slowly simmered until perfectly tender. The creamy sauce gets its gorgeous red tone from a combination of canned tomato tomatoes, tomato paste, curry and coconut milk which contrasts well with the vibrant green spinach and green peas. To incorporate more veg into this meal, serve over riced cauliflower as a vehicle to soak up the sauce or stir in some cooked cubed butternut squash for a sweeter, heartier addition.


Olive oil

2 tsp

Uncooked onion

1 medium, chopped

Curry powder

2 tsp

Reduced fat coconut milk

1 cup(s), (light)

Canned diced tomatoes

14½ oz

Tomato paste

2 Tbsp

Table salt

½ tsp

Uncooked boneless skinless chicken breast

1 pound(s), cut into 1-inch chunks

Baby spinach

5 oz, (1 bag)

Frozen green peas

1 cup(s)


  1. Heat oil in large nonstick skillet over medium heat. Add onion and cook, stirring, until softened, about 5 minutes. Add curry powder and cook, stirring, until fragrant, about 1 minute. Stir in coconut milk, tomatoes, tomato paste, and salt; bring to boil. Reduce heat and simmer, stirring occasionally, until sauce is slightly thickened, 6–8 minutes longer.
  2. Add chicken to skillet; cook, stirring occasionally, until chicken is cooked through, about 4 minutes. Add spinach and peas; cook, stirring, until spinach is wilted and peas are tender, about 3 minutes longer.
  3. Per serving: 1 1/2 cups