Coconut Chicken Curry

Makes 2 servings

  • 1 tsp coconut oil
  • 8 ounces boneless skinless chicken breasts, cut into 3/4-inch chunks
  • 3 cloves garlic, peeled, smashed and minced
  • 1/2 medium onion, sliced – about 1 cup
  • 2 tsp curry powder
  • 200 ml canned coconut milk
  • 1/4 tsp ground black pepper
  • dash of red pepper flakes
  • dash of salt
  • 3 ounces fresh spinach leaves
  1. Place the coconut oil in a large skillet over MEDIUM heat.
  2. Add the chicken pieces, garlic and onions and cook about 7 or 8 minutes till the chicken is almost cooked through.  Be careful not to brown the garlic.
  3. Add the curry powder, and stir to coat the chicken, garlic and onions.
  4. Add the coconut milk, black pepper red pepper flakes and salt. Stir to mix.
  5. Increase the heat till the milk just begins to bubble.
  6. Toss in the spinach and cover with a lid.
  7. Reduce heat to LOW and allow to simmer for 30 minutes.
  8. Remove from heat and plate.