Coconut Curry Chicken
A fragrant and creamy coconut curry dish featuring tender chicken and a medley of spices, perfect for a quick and satisfying meal.
Equipment
- Large skillet or wok
- Measuring spoons
- Knife
- Cutting board
Ingredients
- 1 lb chicken breast, cubed
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tbsp ginger, grated
- 1 tbsp curry powder
- 1 can coconut milk (14 oz)
- 1 cup chicken broth
- 1 cup bell peppers, sliced
- 1 cup spinach
- Salt and pepper, to taste
- Fresh cilantro, for garnish
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add onion and sauté until translucent, about 3-4 min.
- Stir in garlic and ginger, cooking for another minute until fragrant.
- Add chicken and cook until browned, about 5-7 min.
- Sprinkle curry powder over the chicken and mix well.
- Pour in coconut milk and chicken broth, stirring to combine.
- Add bell peppers and bring to a simmer. Cook for 10 min.
- Stir in spinach and cook until wilted, about 2-3 min.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro.
Notes
- Serve with rice or naan for a complete meal.
- Adjust the spice level by adding chili flakes or fresh chili peppers.