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Dinner recipe · from the recipe book

Chicken Thigh Saag Tomato Curry with Coconut

Tender chicken thighs simmer in a gingery tomato-coconut sauce with silky wilted spinach and chickpeas, spooned over fluffy basmati-style white rice.

Chicken Thigh Saag Tomato Curry with Coconut

Ingredients

  • 1¼ lb600 gChicken thighs, boneless skinlesscut into 1-inch pieces
  • 1½ tbsp20 gCanola oil
  • 1½ medium160 gYellow onionfinely chopped
  • 4 cloves12 gGarlicminced
  • 2½ tbsp grated15 gFresh gingergrated
  • 1½ tbsp8 gCurry powder
  • 1½ tsp3 gGround cumin
  • ¾ tsp2 gGround turmeric
  • 2 tbsp30 gTomato paste
  • 14 oz400 gDiced tomatoes, canned
  • ½ cup120 gCoconut milk, cannedstirred well
  • 1 cup150 gChickpeas, canned, drained and rinsed
  • 6 cups loosely packed180 gBaby spinachroughly chopped
  • ¾ tsp4 gSalt
  • 1 tbsp15 gLime juice
  • ⅔ cup chopped10 gFresh cilantrochopped
  • 1⅓ cups240 gLong-grain white rice, dryrinsed
  • 2 cups480 gWater

Steps

  1. Prepare first: cut the chicken thigh, chop the onion, mince the garlic, grate the ginger, chop the spinach and cilantro, and rinse the rice.
  2. Bring the rice and water to a boil in a saucepan, cover, reduce heat to low and cook 15 minutes; rest off heat, covered, 10 minutes.
  3. Meanwhile heat the canola oil in a Dutch oven over medium heat. Add the onion and cook 6–8 minutes until golden.
  4. Stir in the garlic and ginger for 1 minute, then the curry powder, cumin and turmeric for 30 seconds until fragrant.
  5. Stir in the tomato paste and cook 1 minute, then add the canned tomatoes and half the salt; simmer 5 minutes.
  6. Add the chicken thigh and chickpeas, cover and simmer 15–18 minutes, stirring now and then, until the chicken reaches 165°F (74°C).
  7. Stir in the coconut milk and the remaining half of the salt, then add the spinach by handfuls until wilted, about 2 minutes.
  8. Off the heat, stir in the lime juice. Serve over the rice, topped with the cilantro.

Allergens: none of the nine major allergens in the ingredients as written.

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Saved in the Every Helping recipe book on October 24, 2026.

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