Coconut and spinach curry chicken

Chicken pieces simmered in a creamy coconut milk and mild curry sauce, served on a bed of sautéed spinach — low in carbs and high in healthy fats.

Ingredients

chicken breasts, cut into pieces

full coconut milk

mild curry powder

turmeric powder

crushed garlic clove

fresh spinach

coconut or olive oil

salt and pepper

Instructions

1. Season the chicken pieces with salt and pepper; set aside 5 minutes for flavors to penetrate.
2. Heat 1 tablespoon oil in a large skillet over medium-high heat; Brown the chicken in three batches to avoid overcrowding the pan, 2–3 minutes per side, then set aside on a plate.
3. Reduce heat to medium; add the rest of the oil, sweat the garlic for 30 seconds without coloring, add curry and turmeric to bring out the aromas for 20–30 seconds.
4. Pour in the coconut milk, mix to obtain a homogeneous sauce; bring to a simmer then return the chicken to the pan.
5. Simmer for 10–12 minutes over low heat until the chicken is cooked and the sauce is slightly reduced; taste and adjust seasoning.
6. During final cooking, heat a large frying pan, add the spinach and sauté for 1–2 minutes with a pinch of salt until wilted; divide between plates and top with chicken curry.
7. Serve immediately, garnished with a squeeze of lemon juice if desired to add liveliness.

Variants

• Add sautéed mushrooms for more texture; replace the chicken with firm tofu for a vegetarian version.

Tips

• Do not let the sauce boil to prevent it from cutting; cook at a low simmer.
• Brown the chicken in several batches to achieve a nice color without losing moisture.

FAQ