• Natalie Rivier

Curry Chicken with Greens and Coconut Milk

Updated: Jan 14





Ingredients:

  • 1 large onion cut into 10 wedges

  • 2 cups chopped greens (spinach, bock choy, swiss chard)

  • 2 tablespoons olive oil

  • 1 1/2 lb skinless, boneless chicken breast, cut into cubes

  • 2 cloves garlic, finely chopped

  • 2 teaspoons chili powder

  • 2 teaspoons curry powder

  • 1/2 teaspoon ground turmeric

  • 1 can (14 oz) coconut milk lite

  • 1 tablespoon honey

  • Salt and pepper

  • Add chopped greens and reduce the heat and simmer gently until the chicken is cooked through and greens are tender about 8 minutes.

Preparation:

  • In a large skillet over high heat, sauté the onion and spices in the oil until soft and gold-coloured.

  • Add the chicken and sauté for about 2 minutes. Season with salt and pepper.

  • Add the coconut milk and honey. Bring to a boil.

  • In a large skillet over high heat, sauté the onion and spices in the oil until soft and gold-colored. are tender, about 8 minutes.

  • Serve with basmati rice.



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© 2020 by Natalie Rivier

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