Curried Chicken in Coconut Milk
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Serves/Makes: 6
Ready in: 30-60 minutes
- 3 tablespoons canola oil
- 1 onion, chopped
- 4 cloves garlic, chopped
- 2 1/2 teaspoons ground coriander
- 1 1/2 teaspoon ground cumin
- 2 1/2 teaspoons curry powder
- 1 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper
- 6 skinless, boneless chicken breasts, quartered
- 1 can (14 ounce size) coconut milk
- 1 teaspoon salt
- 1 1/2 pound fresh baby spinach
- 3/4 cup chopped fresh cilantro
- 1 cup long-grain white rice, prepared as directed on package
Heat the oil in a large skillet over medium-high heat. Add the onion and garlic and cook, stirring frequently, for 2 minutes. Add the coriander, cumin, curry powder, turmeric, and cayenne pepper. Mix well. Add the chicken to the skillet and cook on each side for 3 minutes. Add the coconut milk and salt. Mix well, then let the coconut milk come to a boil. Cover the pan and reduce the heat to a simmer. Let cook for 20 minutes, turning the chicken pieces over once during the cooking time. Add the spinach, stirring to mix it into the sauce. Cover the pan again and let cook for 5 minutes. Stir in the cilantro and let cook for 2 minutes. Serve the curried chicken and sauce with rice, if desired.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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