Curry Chicken with Greens and Coconut Milk

(Yields 4 servings)

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

• 1 tablespoon honey

• Salt and pepper

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.

• 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.