Coconut Curry Chicken

Ingredients

  • 1 – Small to medium onion diced
  • 1 – 15oz can of diced tomatoes
  • 1lb chicken breast, cubed**
  • 1 – 15oz can of coconut milk
  • 3 cups spinach
  • 1 tbsp curry powder
  • 1 tsp cinnamon
  • 1 tsp salt

**I’ve also made this with salmon, but cooked separately in the oven and added in later in the recipe with the spinach.

Kitchen Tools

8 Best High Sided Saute Pans Induction Ready with Reviews
Sautee pan

or

Amazon.com: Klee Enameled Cast Iron Casserole Braiser Pan with Lid, 3.8 Qt,  12-Inch (Yellow): Kitchen & Dining
Braising dish

Instructions

  1. Dice the onion & add to the pan with 2 tsp neutral oil (like vegetable oil) over medium-low heat. Cook for 3-5 minutes until the onion starts to soften.
  2. Move the onion over to the side of the pan and add the chicken. Cook 3-5 minutes until the chicken is mostly cooked through. Mix the onion back in and cook for 2 more minutes.
  3. Add the tomatoes & cook for 2 minutes to warm through.
  4. Add the curry powder, cinnamon and salt. Mix.
  5. Add the coconut milk & stir to combine.
  6. Bring to a boil and simmer on low heat for 10-15 minutes.
  7. Add the spinach and mix to combine. The spinach will wilt.
  8. Serve with basmati rice or naan

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s