Turmeric Chicken With Creamy Spinach Coconut Sauce Is a Winner Chicken Dinner by Donna John
The tender chicken drenched in this turmeric-heavy coconut sauce is subtle, yet bold. It's definitely a winner winner chicken dinner. Serve over white or brown rice.
You'll need:
- 2 large skinless, boneless chicken breasts, cut into cubes
- 2 teaspoons turmeric
- 1/2 teaspoon cumin
- 1/4 teaspoon cinnamon
- red pepper flakes, to taste
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 large cloves garlic, minced
- 2 teaspoons minced fresh ginger (I used Pop & Cook Crushed Ginger)
- 1 cup coconut milk
- 2 cups fresh spinach leaves
- 1 tablespoon fresh lime juice
Here's how to make it:
Combine the turmeric, cumin, cinnamon and red pepper flakes. Season the chicken breast chunks with salt and pepper, and then sprinkle with the turmeric mixture to completely cover. Heat the oil in a skillet and cook the chicken until brown on all sides, about 4 minutes.
Add the onion, garlic and ginger. Continue to cook about 2 more minutes.
Pour in the coconut milk. Bring to a boil, reduce heat and simmer about 5 minutes.
Add the spinach and lime juice, and season with salt and pepper. Cook until the spinach wilts. Serve over rice.
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