A delicious Brazilian Chicken Curry with Spinach, with a fusion of a lot of different flavours and the added goodness of lots of spinach.
I have been making this dish for some time. It’s a bit different and a wonderful plate of lots of flavour and a great use for boneless chicken breasts. 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.
Adjust the amount of cayenne to your heat tolerance. Surprisingly, the jalapenos don’t make this a really spicy dish, so with if you’re feeding kids, I don’t think they’ll object to that part :) If you don’t have fresh tomatoes on hand, you can substitute a drained can of diced tomatoes, instead.
This dish is ready in just about 35 minutes!
Cook’s Notes for Brazilian Chicken Curry with Spinach
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)
You can use canned, drained diced tomatoes in place of the fresh tomatoes and you could also substitute the spinach for any green you have in your fridge (kale, chard, arugula etc.)
Brazilian Chicken Curry with Spinach
- 1 1/2 tsp turmeric
- 1 1/2 tsp ground coriander
- 1 1/2 tsp cumin
- 1 - 1 1/2 tsp cayenne pepper
- 2 tsp table salt
- 1/2 tsp black pepper
- 6 in boneless skinless chicken filets (or 3 boneless/skinless chicken breasts, cut half lengthwise/butterfied)
- 2 Tbsp olive oil
- 1 small onion chopped
- 2 tsp 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
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.