A delicious Brazilian Chicken Curry with Spinach, with a fusion of a lot of different flavours and the added goodness of lots of spinach.
This Brazilian Curry is sort of a mash-up of different cuisines – part Thai, part Indian and part Mexican. The results are delicious though and a really quick, one-pan dinner.This dish is ready in just about 35 minutes!
Ingredients and Subsitutions
Chicken – I generally opt for boneless chicken breasts, but boneless chicken thighs will work here as well.
Coconut Milk – I recommend full-fat coconut milk for this recipe. You can use lite coconut milk for this recipe, but sauce will be thinner (you could thicken it up with a cornstarch/water paste, if you like)
Tomatoes – fresh tomatoes are best, if you have them. A can of diced tomatoes, drained, will also work in a pinch.
Spinach – you could also substitute the spinach for any green you have in your fridge (kale, chard, arugula etc.)
Cook’s Notes
Adjust the amount of cayenne to your heat tolerance. Surprisingly, the jalapeños don’t make this a really spicy dish, so no need to fear. That said, you can adjust to taste, as well
This chicken curry keeps and reheats well.
I like to serve this chicken curry with rice.
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Get the Recipe: Brazilian Chicken Curry with Spinach
Ingredients
- 1 1/2 teaspoon turmeric
- 1 1/2 teaspoon ground coriander
- 1 1/2 teaspoon cumin
- 1/2 - 1 1/2 teaspoon cayenne pepper, adjust to your taste for heat
- 2 teaspoons table salt
- 1/2 teaspoon black pepper
- 3 boneless skinless chicken breasts, cut half lengthwise
- 2 Tablespoons olive oil
- 1 small onion, chopped
- 2 teaspoons fresh ginger, minced
- 2 small jalapeno peppers, seeded and chopped
- 2 cloves garlic, minced
- 3 fresh tomatoes, seeded and chopped (could use drained canned diced tomatoes)
- 14 oz. coconut milk
- 4 cups fresh baby spinach
Instructions
- Heat 1 Tbsp. of the oil in a large skillet over medium heat.
- Stir together the turmeric, coriander, cumin, cayenne (use lower amount for less heat), salt and pepper in a wide, shallow bowl or plate. Pat chicken dry. Press chicken pieces in to the spice mixture to coat, then transfer to hot skillet. Cook, turning once, until browned, 6-8 minutes (Doesn't need to be completely cooked, at is will be returned to cook some more). Remove chicken to a plate and cover loosely with tin foil to keep warm.
- Heat remaining 1 Tbsp. oil in same skillet. Cook onion, ginger, jalapenos and garlic until onion is soft, about 5 minutes. Add tomatoes and cook, stirring, until tomatoes are softened. Stir in coconut milk and bring to a simmer. Return chicken to skillet and and juices. Reduce heat to low and simmer until chicken is cooked through and sauce has thickened slightly. Add spinach and stir in. Cook just until spinach is wilted. Taste sauce and season with salt and pepper, if needed.
- Serve over rice, if desired.
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Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
I’ve been using this for a few years and it’s become a staple in our house. Fresh and delicious, thank you.
So pleased to hear that, Sophie. Thanks so much!
My hubby really enjoyed it! And he is picky! I didn’t have coriander so I didn’t add it, replaced fresh ginger with ginger powder, and used chicken breast, but it turned out really flavorful still. Thanks so much for this recipe!
So glad you enjoyed it :) Thanks so much!
Another winner Jennifer. I’ve made about 10 of your recipes now and it feels so good to find a true chef that creates flavors/recipes that we enjoy. Can’t wait to try another one of yours. Delicious…. made tasty leftovers for the next day too… reheated really well. Thank you from the Blue Ridge Mountains.
So glad you enjoyed it, Paula :) Thanks so much!
This was downright delicious! my family loved it! I paired it with homemade naan rather than rice and that was a great combo.
Sounds delicious, Kristin :) Thanks so much!
Beautiful, flavorful and delectable! Wish I could post a picture. Cooked in my big cast iron fry pan. Changed some things. Added some chipotle chile powder to make more spicy. My chicken pieces were large, so I doubled the amount of spices (but not the salt). Used a red onion. Used Penzey minced ginger (added right before adding fresh tomatoes). I put all on top of brown basmati rice. I have been sharing this recipe with everyone. Yum!!
Glad you enjoyed it! Thanks so much :)
Love this recipe! It’s yet another one of your recipes Jennifer that is so easy but also so delicious. Sometimes, I spend hours following a recipe (not your recipe) only to find out that the end result is just “OK” . I’ve made several of your recipes and I’m always amazed at how delicious the end product is for the minimal amount of time I spent in the kitchen. This one is definitely a keeper.
So glad you enjoyed it, Susan! And so true! I’m all about those recipes that deliver without the added time and effort :) Thanks.
I dont usually like coconut milk….. but absolutely amazing didnt use any chillies, but full of flavour and easy to make… brilliant recipe
So glad to hear, Craig! Thanks so much :)
Brilliant simple recipe Jennifer. So easy and so much flavour. I added a very small dash of fish sauce right at the end rather than salt and it was amazing. Another winner!!
So glad you enjoyed it, Glenn! Thanks so much :)