Recipe: Coconut Chicken Curry Over Wilted Spinach

coconut-chicken curry with wilted spinach

Credit: mswine Flickr

This incredible mix of spices add powerful flavor to this Coconut Chicken Curry recipe.

The key to a delicious curry is creating a perfect balance of flavors, but it’s well worth the effort. Spices such as ginger may slow the growth of colorectal cancer cells.

Turmeric is also an incredible spice. It helps prevent several forms of cancer including breast, lung, stomach, liver, and colon cancer because of its anti-inflammatory and antioxidant properties.

A dusting of nutmeg adds aroma and enhances the taste of your food. It also gives you trace minerals that keep the immune system strong. Potassium, calcium, iron and manganese are among key minerals found in nutmeg.

Lemongrass adds enormous flavor, plus it’s health benefits include relief from stomach disorders, insomnia, respiratory disorders, fever, aches, infections, rheumatism and edema. In fact, the defensive antioxidant activity of the lemongrass herb protect against antibiotic-resistant Staphylococcus aureus and helps in maintaining optimum cholesterol levels, cellular health, and immune health. 

Not only does spinach add beautiful color to this recipe it also improves blood glucose control in diabetics, lowers the risk of cancer, lowers blood pressure, and improves bone health.

Dairy free, Gluten Free


1 to 2 tablespoons coconut oil
1 large onion (or 2 small), very thinly sliced
3 to 4 tablespoons minced ginger
3 cloves garlic, thinly sliced
1 teaspoon turmeric
Pinch cardamom
Pinch cinnamon
1/2 teaspoon ground ginger
4 chicken breasts, cut into 1-inch sized pieces
Salt and freshly ground pepper
1 1/2 tablespoons raw honey
1 3/4 cups coconut milk
3 1/2 cups chicken bone stock
3 stalks lemongrass, bruised
4 kaffir lime leaves, bruised
1/4 teaspoon freshly grated nutmeg
1 large red bell pepper, deseeded and sliced into strips
2 plum (Roma) tomatoes, sliced into sixths
Juice of 2 limes
Wilted spinach
1 tablespoon coconut oil
4 scallions, sliced
1/2 teaspoon salt
12 ounces baby spinach
Chopped cilantro, to garnish


  1. 1. In a large sauté pan over medium-high heat, warm coconut oil and sauté the onion, stirring often, until it begins to brown and caramelize. Add in minced ginger and garlic and cook 30 seconds.

2. Stir in the turmeric, cardamom, cinnamon, and ground ginger.

3. Add the chicken pieces, generously sprinkled with salt and black pepper.

4. Cook the chicken, stirring to coat the pieces in the onion-spice mixture, until it just begins to brown.

5. Pour in honey and stir. Cook 1 minute. Pour in the coconut milk and bone broth, and stir to evenly distribute.

6. With the back of a knife, carefully hit the lemongrass stalks and kaffir lime leaves to bruise them and release their essential oils.

7. Place in pan and grate in nutmeg. Let curry simmer, uncovered, for about 10 minutes, then add bell pepper, tomatoes, and lime juice.

8. Cook five minutes more to reduce slightly and intensify flavors. Check for seasoning before serving.

9. While the coconut curry is cooking, sauté scallions in coconut oil and salt in a separate pan.

10. Add spinach to pan in batches, and let wilt, taking care not to overcook. Drain of excess released water.

11. To serve, spoon some wilted spinach onto a plate and top with coconut curry and cilantro.

Enjoy a colorful plate full of cancer-fighting, healthy ingredients!

Credit: ThriveMarket