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Servings:

20 Minute Curry Chicken With Spinach

A dish which screams flavor, is simple to put together, and done in under 20 minutes.

Total Time

20min

4.3

3 Ratings

Author: CaribbeanPot

Servings:

Ingredients

•

1 lb

Boneless, Skinless Chicken Breasts

or Chicken Thighs

•

1 tsp

Salt

•

as needed

Ground Black Pepper

•

1 Tbsp

Green Caribbean Seasoning

•

4 tsp

Coconut Oil

•

Shallot , minced

•

2 cloves

Garlic , sliced

•

4 tsp

Curry Powder

•

1/4

Scotch Bonnet Pepper , sliced

•

12 cups

Fresh Baby Spinach , washed

•

Grape Tomatoes

or any Tomatoes

Cooking Instructions

Season the Boneless, Skinless Chicken Breasts (1 lb) with Salt (1 tsp) , Ground Black Pepper (as needed) , and Green Caribbean Seasoning (1 Tbsp) , then set aside.

Heat the Coconut Oil (4 tsp) in a wide pan over a low heat, then add the Shallot (1) , Garlic (2 cloves) , and Curry Powder (4 tsp) . Mix evenly and allow this to cook on low flame for 2-3 minutes.

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

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.

Add the Fresh Baby Spinach (12 cups) 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.

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!

Author's Notes

Chicken thighs can be used instead of chicken breast for more flavor, and feel free to add a couple of tablespoons of coconut cream if you’d like to add a bit more coconut flavor to this curry dish.

Nutrition Per Serving

CALORIES

198

FAT

7.1 g

PROTEIN

26.2 g

CARBS

6.9 g