Indian Coconut Chicken Curry with Spinach & Quinoa

For an extra dose of flavor, we looked to vadouvan, a mild French-style curry powder that usually contains shallots and garlic. You can find it at specialty spice shops and online, though any mild curry powder will work.
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Indian Coconut Chicken Curry with Spinach and Quinoa

Indian Coconut Chicken Curry with Spinach & Quinoa

  • Duration
  • Prep Time
  • 4Servings


  • 1 lb 
boneless, skinless
chicken thighs, cut into bite-size pieces
  • 4 tsp 
mild curry powder 
(such as vadouvan)
  • 1 tbsp coconut oil
  • ½ 
yellow onion, 
finely chopped
  • 1 tbsp peeled and minced ginger
  • 3 cloves garlic, minced
  • 1 cup frozen peas
  • 1 cup cherry tomatoes
  • ⅔ cup 
low-sodium chicken broth
  • ½ cup full-fat coconut milk
  • ½ tsp sea salt, divided
  • 1 cup 
quinoa (red or 
white), rinsed
  • 3 cups 
loosely packed 
baby spinach


1. In a bowl, toss chicken with curry powder; set aside. In a large sauté pan on medium-high, heat oil. Add onion and sauté until softened, 2 to 3 minutes. Add chicken, ginger and garlic and sauté until chicken begins to brown, 2 minutes. Add peas, tomatoes, broth, coconut milk and ¼ tsp salt. Reduce heat to low and maintain a simmer, partially covered, until chicken is cooked through, 15 minutes.

2. Meanwhile, prepare quinoa according to package directions with remaining ¼ tsp salt. Fluff with a fork, cover and set aside.

3. Stir spinach into curry and heat just until leaves start to wilt, 1 minute. Divide quinoa among plates and top with curry.

Nutrition Information

  • Serving Size: ¾ cup quinoa and 1 cup curry
  • Calories: 446
  • Carbohydrate Content: 39 g
  • Cholesterol Content: 107 mg
  • Fat Content: 17 g
  • Fiber Content: 6 g
  • Protein Content: 33 g
  • Saturated Fat Content: 10 g
  • Sodium Content: 402 mg
  • Sugar Content: 3 g
  • Monounsaturated Fat Content: 3 g
  • Polyunsaturated Fat Content: 3 g