Ingredients
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cayenne pepper
- 4 organic skinless boneless chicken breast halves (ca. 700 g)
- sea salt and freshly ground pepper, to taste
- 3 tablespoons olive oil
- 2-3 small yellow onions, finely chopped
- 1 tablespoon freshly grated ginger
- 2 fresh chili peppers, membranes and seeds removed, and thinly sliced
- 2 cloves garlic, minced
- 4 vine-ripened tomatoes, chopped (ca. 400 g)
- 1 x 400 ml can organic coconut milk (full-fat)
- 2-3 generous handfuls spinach, stemmed and coarsely chopped
Instructions
- In a medium bowl, mix together the cumin, coriander, turmeric and cayenne pepper. Place the chicken in the bowl, season with salt and pepper, and rub with the spice mixture until coated on all sides.
- Heat 1 tablespoon olive oil in a large non-stick skillet over medium heat. Transfer the chicken to the skillet. Sear the chicken for 6 to 8 minutes on each side (depending on size of breasts), until no longer pink in the middle and juices run clear. Transfer the chicken to a plate and cover loosely with tin foil to keep warm.
- Heat the remaining olive oil in the skillet. Add the onion, ginger, chili peppers, and garlic and cook, stirring occasionally, for 5 minutes, or until onion is tender. Add the tomatoes, plus a pinch of salt and increase the heat slightly. Continue cooking for 5 to 8 minutes. Stir in the coconut milk. Add the chicken and simmer for 1-2 minutes, stir in spinach and simmer until wilted.
- Taste sauce and season with more salt and pepper, if needed.
- Serve with brown rice, pearled barley, or even pasta. Enjoy!
Nutrition
Notes
- Juicy, ripe tomatoes are best for this recipe. I get mine at the farmers market. If you don’t have fresh tomatoes on hand, you can substitute with a can of diced tomatoes instead.
- Removing the seeds and membrane will reduce but not eliminate the heat. If you like things spicy then leave the membranes in tact.