A delicious Brazilian Chicken Curry with Spinach, with a fusion of a lot of different flavours and the added goodness of lots of spinach.

Brazilian chicken curry with spinach in skillet with rice

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.

Brazilian chicken curry on platter with rice

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Brazilian chicken curry with spinach in skillet with rice

Get the Recipe: Brazilian Chicken Curry with Spinach

A delicious one-pan chicken curry, ready in just about 35 minutes. Serve over rice, for a great meal.
5 stars from 11 ratings
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 people


  • 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


  • 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.
Cuisine: Brazilian
Course: Main Course
Serving: 1serving, Calories: 317kcal, Carbohydrates: 9g, Protein: 4g, Fat: 31g, Saturated Fat: 22g, Cholesterol: 2mg, Sodium: 1208mg, Potassium: 512mg, Fiber: 3g, Sugar: 4g, Vitamin A: 2825IU, Vitamin C: 15mg, Calcium: 62mg, Iron: 3.4mg
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