CREAMY COCONUT CHICKEN CURRY
This creamy
coconut and spinach chicken curry is an easy, healthy and family-friendly
dinner full of flavor! Cook in as little as 30 minutes. Easily adaptable to be
as sweet or spicy as you want.
INGREDIENTS
- 2 teaspoons sea salt
- 2 tablespoons ginger, minced
- 3 chicken breasts, chopped into bite-sized pieces
- 1 15-ounce can coconut milk
- 1 teaspoon cayenne powder, optional
- 2 tablespoons coconut oil
- 1/2 medium onion, finely minced
- 1 cup chopped cilantro
- 1 28-ounce can of crushed tomatoes
- A few handfuls of cherry tomatoes, cut in half
- 1 head of garlic, chopped (10–12 cloves)
- 1 tablespoon each: ground cumin, coriander, and turmeric
INSTRUCTIONS
First, heat
the coconut oil in a large skillet over medium-high heat. Add the onion and
cook until it softens, about 5 minutes. Add the garlic and ginger to the pan
and cook for 1 minute. Add the cumin, corriander, turmeric and, if necessary,
cayenne pepper and cook for 1 minute.
Then, add
the chicken, crushed tomatoes and sea salt to the pan and mix well. Bring to a
boil then cover and reduce the heat to medium-low. Simmer for 15 minutes,
carefully removing the lid (the curry will splash!) Stirring several times.
Once the
chicken pieces are cooked, stir in the coconut milk, cherry tomatoes and
cilantro. Season to taste with more salt, if necessary.
Happy
Cooking Time.
