One-Pot Coconut Curry Chicken with Spinach & Cashews 🍛🥥🌿
Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients
1 lb (450g) chicken breast, diced
2 tablespoons olive oil
1 onion, chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons curry powder
1 can (14 oz) coconut milk
1 cup chicken broth
4 cups fresh spinach
1/2 cup cashews, toasted
Salt and pepper, to taste
Cooked rice (for serving)
Instructions
Cook the Chicken
Heat Oil: In a large pot or skillet, heat olive oil over medium heat.
Sauté Onions: Add chopped onion and sauté until translucent, about 3-4 minutes.
Add Garlic and Ginger: Stir in minced garlic and grated ginger, cooking for another minute until fragrant.
Cook Chicken: Add the diced chicken to the pot, season with salt and pepper, and cook until lightly browned, about 5-7 minutes.
Make the Curry
Add Curry Powder: Sprinkle in the curry powder, stirring to coat the chicken evenly.
Pour in Coconut Milk and Broth: Add the coconut milk and chicken broth. Bring to a simmer.
Add Spinach: Stir in the fresh spinach and cook until wilted, about 2-3 minutes.
Serve
Garnish: Stir in toasted cashews before serving.
Plate: Serve the coconut curry chicken over cooked rice.
Tips and Variations
Add Vegetables: Include other vegetables like bell peppers or carrots for added nutrition.
Adjust Spice: Add chili flakes or fresh chili for extra heat.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Enjoy your One-Pot Coconut Curry Chicken with Spinach & Cashews – a creamy and flavorful dish!