Description
A delicious and creamy coconut curry chicken dish, perfect for a weeknight dinner.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (1 lbs)
- 3 cloves fresh garlic, minced
- 1-inch piece fresh ginger, grated
- 1 can (14 oz) full-fat coconut milk
- 1 cup low-sodium chicken broth
- 1 cup bell peppers, sliced (about 2 medium)
- 2 cups fresh spinach
- Juice of 1 lime
- 2 tsp curry powder
- 1 tsp cumin
- 2 tbsp olive oil
Instructions
- Prepare your ingredients: Chop chicken into bite-sized pieces, mince garlic and ginger, and slice bell peppers.
- Sauté the aromatics: Heat olive oil in a large skillet over medium heat; add garlic and ginger until fragrant (about 1 minute), then add bell peppers.
- Cook the chicken: Add chicken pieces to the skillet; cook until golden brown on all sides (5-7 minutes).
- Add liquids: Pour in coconut milk and chicken broth; stir and bring to a gentle simmer.
- Incorporate spinach: Add spinach leaves and simmer for another 10-15 minutes until wilted.
- Finish: Squeeze lime juice over the dish before serving.
Notes
- This dish pairs well with rice or quinoa.
- Adjust the spice level by adding more or less curry powder.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 400mg
- Fat: 30g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 90mg