Chicken Curry with Coconut Milk
This chicken curry with coconut milk recipe is easy, healthy, and simple. It's a creamy and mild yellow curry with fresh spinach and red peppers that my family just adores. Top with roasted cashews and serve with rice for a delicious, quick dinner!
Ingredients
- 1 tablespoon coconut oil or olive oil
- 1 tablespoon curry powder
- 1/2 teaspoon ground black pepper
- 1/2 medium onion finely diced
- 1 pinch baking soda
- 2 1/2 inch piece of ginger peeled and finely minced
- 4 cloves garlic minced
- 1, 15 ounce can coconut milk
- 3 pounds boneless skinless chicken breast thinly sliced
- 1 1/2 teaspoons kosher salt
- 1 red bell pepper sliced
- 6 ounces baby spinach
- 1/2 cup fresh cilantro chopped
Instructions
- Heat oil in a large skillet over medium heat. Stir curry powder and black pepper into oil and cook for about 1 minute, stirring constantly until fragrant.
- Stir onion and baking soda into spices and cook, stirring until onions are tender-- about 3-4 minutes. Add ginger and garlic to the pan and cook for 30 seconds followed by the coconut milk and bring to a simmer.
- Season chicken with the salt and add to the simmering coconut milk with the red pepper. Bring to a boil,reduce heat to low and cover. Cook at a low simmer for about 5-6 minutes or until chicken is cooked through and peppers are tender.
- Season chicken with the salt and add to the simmering coconut milk with the red pepper. Bring to a boil,reduce heat to low and cover. Cook at a low simmer for about 5-6 minutes or until chicken is cooked through and peppers are tender.