Coconut milk, simmered into a complex curry with tomatoes, then served with seared chicken over brown rice for one scrumptious curry chicken.

Prep time:
Cook time:
Total time:
Servings: 4
Cuisine: Indian
Category: meals, mains, dinner


Mass Weight Volume Number Material Notes
531 grams 18.75 ounces 4 chicken thighs, with skin
180 grams 6.375 ounces 3/4 cup brown rice, uncooked
210 grams 7.375 ounces 1 cup 1 can tomato sauce
392 grams 13.875 ounces 13.5 ounces 1 can coconut milk You want the coconut milk in the canned goods aisle, not the refrigerated area.
150 grams 5.3 ounces 1 container plain yogurt I'd recommend using something thicker, like Greek yogurt.
4 teaspoons 4 cloves garlic, minced
115 grams 4.125 ounces spinach You could definitely use more spinach here. This is just the amount I had.
1 bunch mint
1 bunch cilantro
1 tablespoon 1-inch piece ginger, grated
2 tablespoons curry powder


  1. Gather all materials.
  2. Add 1.5 cups of water to rice, and boil. Once boiling, cover, and then simmer until liquid absorbed and rice tender. Remove from heat. (Or use a rice cooker.)
  3. Meanwhile, chop mint leaves and combine with yogurt.
  4. Heat a bit of oil in a pan, and cook chicken, skin side down. Top with a quarter of the curry powder. Drain drippings after skin side browned, about 7 minutes.
  5. Flip chicken, and add garlic, ginger, remaining curry powder, tomato sauce, and coconut milk. Simmer until cooked through, stirring occasionally, until chicken cooked and liquid thickened.
  6. Once chicken is cooked, remove from heat and toss in spinach, wilting it. Serve over rice.