Coconut Chicken

Makes 2 servings

  • 2 tsp coconut oil
  • 8 oz. raw boneless skinless chicken breasts, cut into 1/2 - 3/4 inch cubes
  • 200 ml canned low fat coconut milk (1/2 can)
  • 1 Tbs grated ginger root
  • 4 cloves garlic, peeled, smashed and minced
  • 1/4 tsp red pepper flakes
  • 1 Tbs brown sugar
  • 2 oz. fresh baby spinach leaves
  1. Pour the coconut oil into a large skillet and place over MEDIUM heat.
  2. Put the chicken pieces into the heated oil and cook till the edges of the chicken are white and seared, about 3 or 4 minutes. It will be pink in the middle.
  3. Meanwhile, shake the can of coconut milk very well before opening. Measure out 200 ml and pour it over the chicken in the pan, then add the grated ginger root, minced garlic, red pepper flakes and brown sugar. Stir to mix.
  4. Spread the spinach leaves over the top and then cover with a lid.
  5. Simmmer for 30 minutes to finish cooking the chicken.
  6. Cook rice and then plate. Divide the chicken mixture over each serving of rice. Serve hot.