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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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Servings
4
Prep Time
15 min
Duration
30 min

Ingredients

  • 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

Preparation

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