Cooking Instructions
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Step 1
Season the Boneless, Skinless Chicken Breast (1 pound) with Salt (2/3 teaspoon), Ground Black Pepper (1/3 teaspoon), and Green Caribbean Seasoning (1 tablespoon), then set aside.
Step 2
Heat the Coconut Oil (1 1/2 tablespoon) in a wide pan over a low heat, then add the Shallot (1), Garlic (2 clove), and Curry Powder (1 1/2 tablespoon). 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 (0.75 pound) 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!
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