Updated: Feb 10
(Yields 4 servings)
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
1 tablespoon honey
Salt and pepper
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.
Add chopped greens and reduce the heat and simmer gently until the chicken is cooked through and greens are tender, about 8 minutes.
Serve with basmati rice.