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.

Get access to everything we publish when you sign up for Outside+.

Prep Time
15 min
30 min


  • 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