Créé avec l’IA
Chicken and Spinach Coconut Curry
35 min 303 kcal par portion Moyen
Ingrédients
4 Portions
- boneless skinless chicken breast500 g
- olive oil1 tablespoon
- onion, chopped100 g
- garlic, minced2 cloves
- ground turmeric1 teaspoon
- ground coriander1 teaspoon
- light coconut milk240 ml
- fresh spinach90 g
- salt1 teaspoon
Instructions
- 1
Cut the boneless skinless chicken breast into bite-sized pieces and set aside.
- 2
Heat 1 tablespoon of olive oil in a large skillet or saucepan over medium heat.
- 3
Add the chopped onion and sauté for 3-4 minutes until softened and translucent.
- 4
Add the minced garlic and cook for another 1 minute, stirring frequently.
- 5
Stir in the ground turmeric and ground coriander, and cook for 1 minute until fragrant.
- 6
Add the chicken pieces to the pan and cook for 5-6 minutes, stirring occasionally, until the chicken is lightly browned on all sides.
- 7
Pour in the light coconut milk and add the salt. Stir well to combine.
- 8
Bring the mixture to a gentle simmer, cover, and cook for 10 minutes, or until the chicken is cooked through.
- 9
Add the fresh spinach and stir until wilted, about 2-3 minutes.
