20 Minute Curry Chicken With Spinach

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

455 g

Boneless, Skinless Chicken Breasts

cut into 1-inch pieces

or Chicken Thighs

4 g

Salt

as needed

Ground Black Pepper

7 g

Green Caribbean Seasoning

22 mL

Coconut Oil

1

Shallot , minced

2 cloves

Garlic , sliced

9 g

Curry Powder

1/4

Scotch Bonnet Pepper , sliced

365 g

Fresh Baby Spinach , washed

10

Grape Tomatoes

or any Tomatoes

Cooking Instructions

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Step 1

Season the Boneless, Skinless Chicken Breasts (455 g) with Salt (4 g) , Ground Black Pepper (as needed) , and Green Caribbean Seasoning (7 g) , then set aside.

Step 2

Heat the Coconut Oil (22 mL) in a wide pan over a low heat, then add the Shallot (1) , Garlic (2 cloves) , and Curry Powder (9 g) . Mix evenly and allow this to cook on low flame for 2-3 minutes.

Step 3

Add the Scotch Bonnet Pepper (1/4) and let it cook for another minute.

Step 4

Crank the heat up to medium high and start adding the seasoned chicken to the pot. Mix well to coat the chicken with that curry goodness. Cook for 4-5 minutes.

Step 5

Add the Fresh Baby Spinach (365 g) to the pot and gently stir well. The spinach will wilt down after about 2 minutes, then add the Grape Tomatoes (10) and stir well. Cook for another 2-3 minutes.

Step 6

Adjust the amount of salt to your liking and crank up your heat to reduce the sauce if you have a ton of liquid at the bottom of the pan. Then, simply turn off the stove and serve!