Description
Coconut Curry Chicken with Spinach & Peas is a comforting, flavorful dish that’s quick to prepare and perfect for any occasion. The rich coconut milk and aromatic spices create an irresistible sauce that envelops tender chicken, vibrant spinach, and sweet peas. Ideal for weeknight dinners or impressing guests, this dish promises to deliver warmth and satisfaction in every bite.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (1 lb)
- 3 cloves fresh garlic, minced
- 1 can (13.5 oz) full-fat coconut milk
- 2 cups fresh or frozen spinach
- 1 cup frozen green peas
- 2 tbsp curry powder
- 1 cup low-sodium chicken broth
- 1 medium onion, chopped
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Heat olive oil in a large skillet over medium heat. Add chopped onion and minced garlic; sauté until fragrant and translucent (3-5 minutes).
- Add cubed chicken breasts to the skillet, cooking until browned on all sides (6-8 minutes).
- Sprinkle curry powder over the chicken, stirring well. Pour in coconut milk and chicken broth; simmer for about 10 minutes until thickened.
- Stir in spinach and peas; cook until spinach wilts and peas are heated through (about 5 minutes).
- Season with salt and pepper to taste before serving hot over rice or quinoa.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (approximately 250g)
- Calories: 425
- Sugar: 5g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 90mg