You have just got done making this amazing chicken coconut curry that was nothing but sensational and full of flavor. That curries are a very popular dish.
YIELD: 4 SERVINGS TOTAL TIME: 20 MINUTES
INGREDIENTS:
1 lb chicken breast, diced
1 red pepper, roughly chopped
5 oz fresh spinach
6 oz coconut milk
2 tbs olive oil
1/2 tsp celtic salt
2 scallions, chopped
Fresh cilantro
Marinade
1 tbsp turmeric powder
1 tbsp curry powder
1 tbsp coriander seeds
6 ozcoconut milk
2 tbs soy sauce
DIRECTIONS:
- Over medium to high heat, place the coriander seeds in the skillet and roast until fragrant. About 2 minutes. Transfer them to a mortar and pulverized. Alternatively, you can place the cooled seeds in a zip log bag and pound them with a rolling pin.
- Place the powder in a bowl together with the rest of the marinade ingredients. Add the chicken and mix through until all the chicken is coated. Marinade for 30 minutes.
- Over medium to high heat place the olive oil in the skilled and at the chicken. Cook on one side for about 3-4 minutes. Turn the chicken over and add the red pepper. Cook the chicken and peppers further for another 3 minutes. Add the coconut milk, salt and cook until the sauce reduces. About 2 minutes.
- Turn the heat off and add the scallions, spinach and chopped cilantro. Serve with brown rice or quinoa.
NOTE: You can double the batch and freeze leftovers. You can also use any other protein of choice such as shrimp or extra-firm tofu.