Coconut chicken curry

Coconut chicken curry horizontal.JPG

This quick & easy (and yummy!) coconut chicken curry is the perfect week night dinner option. It’s a one pot dish that’s ready, from prep to plate, in 20min tops.

Brightened with fresh ginger, this dish makes eating chicken easy on the digestive system. Also made with Garam Masala powder (a mix of cinnamon, cloves and cardamom), it keeps us warm and strong against the cold, congestion, and sluggish feeling we often feel during the long Winter months. Bon appetit!

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Serves 4  l  Difficulty: easy  l  Prep time: 10min  l  Total time: 20min

Ingredients 

  • 2 lbs boneless, skinless chicken breasts, cut into 1" cubes

  • 2.5 teaspoons Garam Masala powder here

  • 1.5 teaspoons pink Himalayan salt

  • 0.5 teaspoon black pepper

  • 2 tablespoons virgin coconut oil

  • 1 (14-ounce) can coconut milk (preferably full-fat)

  • 1 x 2.5 piece fresh ginger, peeled

  • 5 ounces baby spinach

  • White basmati rice (to serve with)

 

Steps 

  1. Toss chicken cubes with Garam Masala powder, salt, and pepper in a medium bowl.

  2. Blend coconut milk and ginger in a blender until smooth.

  3. Heat 2 tablespoons of oil in a large skillet. Add chicken and coconut milk mixture to skillet and cook, tossing occasionally, until chicken is cooked through and sauce has thickened, 5-10 minutes.

  4. Fold spinach into chicken mixture and cook until cooked, about 1 minute. Serve with white basmati rice alongside.

 
 
Meat & FishFrance Brunel