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Coconut Curry Chicken with Spinach

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Source: Chelsea - Victae


Serves
4
Prep
10
Cook
35

Wow, this recipe is flavor-packed, a little spicy, a little sweet, and oh-so-satisfying.  With 30 grams of protein, how could it not be?  It’s a quick curry dish thanks to the Stonewall Kitchen simmering sauce.  Take it from me, at the end of a long day of work, this dish is still easy to make!


Ingredients


1 tablespoon unsalted butter


3 tablespoons olive oil, divided


6 chicken thighs


1/2 white onion, diced


3 large carrots, peeled and diced


Coconut Curry Simmering Sauce (Stonewall Kitchen)


 


1 bunch spinach leaves, washed and torn into pieces


Directions


Heat butter and 2 tablespoons olive oil over medium heat in large dutch oven.  Cook chicken thighs, 6-7 minutes each side.


Remove chicken from dutch oven, placing on plate.  Dispose excess fat from dutch oven, then add 1 tablespoon fresh olive oil to dutch oven.  Heat oil over medium heat and saute onion and carrots 3-4 minutes.


Add chicken back to dutch oven, plus the Coconut Curry Simmering Sauce.  Simmer for 15 minutes.  Add spinach and simmer another 5 minutes.


Serve over couscous, brown rice, or quinoa with chutney (I love mango chutney with this dish).


Enjoy!


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