Description
A delicious and creamy coconut curry chicken dish packed with flavor and nutrition.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 3 cloves fresh garlic, minced
- 1 can (13 oz) full-fat coconut milk
- 2 cups fresh or frozen spinach
- 1 cup frozen green peas
- 2 tbsp curry powder
- 1 cup low-sodium chicken broth
- 1 medium onion, chopped
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Heat olive oil in a large skillet over medium heat. Add chopped onion and minced garlic; sauté until fragrant and translucent (3-5 minutes).
- Add cubed chicken breasts to the skillet, cooking until browned on all sides (6-8 minutes).
- Sprinkle curry powder over the chicken, stirring well. Pour in coconut milk and chicken broth; simmer for about 10 minutes until thickened.
- Stir in spinach and peas; cook until spinach wilts and peas are heated through (about 5 minutes).
- Season with salt and pepper to taste before serving hot over rice or quinoa.
Notes
- Great for meal prep and can be stored in the refrigerator for up to 3 days.
- Serve with steamed rice or quinoa for a complete meal.
- Adjust the level of curry powder to taste for a milder or spicier dish.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup