Ingredients
- 600 g chicken breast (sustainably raised/organic), cut into bite-size pieces
- 2 tablespoons virgin coconut oil
- 2 small yellow onions, finely chopped
- 2 garlic cloves, minced
- 1 1/2 tablespoons fresh ginger, peeled and grated
- 2 teaspoons tomato paste
- 2 tablespoons Pink Curry spice mix
- 1 x 400 g can organic chopped tomatoes
- 1/2 cup chicken broth (125 ml)
- 1 x 400 ml can organic coconut milk
- sea salt and freshly ground pepper to taste
- 100 g baby spinach
- Fresh cilantro leaves, to garnish
To serve
- Steamed rice (e.g. jasmine rice of whole grain basmati)
- Lime wedges
Instructions
- In a large deep non-stick skillet (or wok), heat the coconut oil over medium to medium high heat. Add the onions and cook, stirring, until softened and golden brown (about 5-7 minutes). Then add the garlic and ginger; cook, stirring for one minute.
- Add the tomato paste and spice mix and cook, stirring, for 30 seconds more.
- Now add the chicken and stir well to coat with the spices. Let cook, uncovered, stirring occasionally, for about 5 minutes. Then add the diced tomatoes and cook, stirring, for one minute. Add broth to the pan, cover with a lid, reduce heat slightly, so it cooks at light simmer, and let cook 10-15 minutes, until chicken is cooked through and tender.
- Remove the lid and stir in the coconut milk. Cook, stirring occasionally, about 5 minutes more. Taste and season with a little pepper and more salt, if desired. Add the spinach and stir until wilted, about 1 minute.
- Serve into bowls with rice and garnish with cilantro. Enjoy!
Nutrition
Notes
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