Easy Chicken Coconut Curry

aka The Golden Hour Bowl

There’s something about a steaming bowl of curry at lunchtime that completely resets my day. I discovered this recipe during a particularly hectic project deadline when I needed something warm, nourishing, and ready in under 30 minutes. Now it’s my go-to whenever I want a meal that feels like a hug — rich coconut broth, tender chicken, and just enough heat to wake up my afternoon. I make a double batch on Sundays so I can reheat it all week, and honestly, it tastes even better the next day.

Ingredients

• 1½ pounds boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 tablespoon avocado oil
• 1 medium yellow onion, diced
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, finely grated
• 3 tablespoons curry powder
• 1 teaspoon ground turmeric
• ½ teaspoon ground cumin
• ¼ teaspoon cayenne pepper (adjust to taste)
• 1 can (13.5 oz) full-fat coconut milk
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 tablespoon coconut aminos
• 1 tablespoon maple syrup
• 1 red bell pepper, cut into thin strips
• 2 cups fresh baby spinach
• Juice of 1 lime (about 2 tablespoons)
• Fine sea salt and freshly ground black pepper, to taste
• Fresh cilantro, for garnish
• Steamed jasmine rice, for serving

Instructions

1. Season the chicken: Pat the chicken thigh pieces dry with paper towels and season generously with salt, pepper, and 1 tablespoon of the curry powder. Set aside.
2. Sear the chicken: Heat the avocado oil in a large, deep skillet or Dutch oven over medium-high heat. Add the chicken in a single layer and cook for 3–4 minutes per side until golden brown. Transfer to a plate — it doesn’t need to be cooked through yet.
3. Build the aromatics: Reduce heat to medium. Add the diced onion to the same pan and cook for 3–4 minutes until softened and translucent. Add the garlic and ginger, stirring constantly for 30 seconds until fragrant.
4. Toast the spices: Add the remaining 2 tablespoons curry powder, turmeric, cumin, and cayenne. Stir for about 30 seconds until the spices bloom and become deeply aromatic.
5. Simmer the curry: Pour in the coconut milk, diced tomatoes, coconut aminos, and maple syrup. Stir well to combine, scraping up any browned bits from the bottom of the pan. Bring to a gentle simmer.
6. Cook the chicken through: Return the seared chicken and any accumulated juices to the pan. Add the bell pepper strips. Cover and simmer on medium-low for 12–15 minutes, stirring occasionally, until the chicken is cooked through (internal temperature of 165°F) and the sauce has thickened slightly.
7. Finish and serve: Remove from heat. Stir in the baby spinach and lime juice, letting the residual heat wilt the spinach for about 1 minute. Taste and adjust salt, pepper, and cayenne as needed. Serve over steamed jasmine rice, garnished with fresh cilantro.

Tips

• Use chicken breasts if you prefer leaner meat, but thighs stay juicier and more tender in the curry sauce.
• For extra creaminess, stir in an additional ¼ cup coconut milk right before serving.
• This curry stores beautifully in the fridge for up to 4 days. The flavors deepen overnight — perfect for meal prep.
• Swap the spinach for kale if you want a heartier green — just add it a few minutes earlier so it has time to soften.
• Serve with cauliflower rice instead of jasmine rice for a lower-carb option.