Heat coconut oil in a large pot on medium heat until its fully melted. Add chicken and sauté with the garlic, ginger salt and turmeric for a couple of minutes.
Add blended tomato/jalapeno mixture to pot and cook until chicken is no longer pink, stirring occasionally.
Add spinach to the pot. It may not all fit at once, so get as much as you can in there and cover with lid. Wait a few minutes for the spinach to shrink, stir and add the rest. Cook until spinach is a dark green colour.
Add the fresh lemon juice and cocount milk and cook for another 2 minutes.
Serve with rotli, on top of rice, or alone as a soup.
Notes
Nutrition Facts
Coconut Chicken Spinach Curry
Amount Per Serving
Calories 234Calories from Fat 117
% Daily Value*
Total Fat 13g20%
Saturated Fat 9g45%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 51mg17%
Sodium 578mg24%
Potassium 575mg16%
Total Carbohydrates 10g3%
Dietary Fiber 3g12%
Sugars 2g
Protein 22g44%
Vitamin A522%
Vitamin C146%
Calcium29%
Iron49%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition
Nutrition Facts
Easy Peasy Coconut Chicken Spinach Curry
Amount per Serving
Calories
234
% Daily Value*
Fat
13
g
20
%
Saturated Fat
9
g
56
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
2
g
Cholesterol
51
mg
17
%
Sodium
578
mg
25
%
Potassium
575
mg
16
%
Carbohydrates
10
g
3
%
Fiber
3
g
13
%
Sugar
2
g
2
%
Protein
22
g
44
%
Vitamin A
26100
IU
522
%
Vitamin C
120.5
mg
146
%
Calcium
290
mg
29
%
Iron
8.8
mg
49
%
* Percent Daily Values are based on a 2000 calorie diet.
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