Coconut chicken and spinach curry

Coconut chicken and spinach curry

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  • 4
  • Easy
  • Health conscious Heart friendly
  • 15 minutes
  • 25 minutes
  • Woolworths Organic Chardonnay 2008


  • 2 T olive oil
  • 2 T butter
  • 2 medium onions, sliced
  • 4 clover garlic, diced
  • 2 T ground coriander
  • 1 T ground cumin
  • ¼ t ground cloves
  • 1 t chilli powder
  • 4 skinless, boneless chicken breasts, cut into bite-sized pieces
  • 1 x 400 ml can coconut cream
  • 2 stalks lemon grass, bruised
  • 1 large red chilli, deseeded and sliced into thin strips
  • Sea salt
  • 1 large bunch fresh spinach, washed and roughly chopped
  • Juice of 1 lime
  • Jasmine rice, steamed, for serving

Cooking Instructions

Heat the olive oil and butter in a large heavybased saucepan.

Add the onion and cook over a medium heat, stirring occasionally, for 10 minutes, or until softened.

Add the garlic and cook for a further 2 minutes, then add all the spices and cook, stirring until fragrant.

Turn up the heat and add the chicken.

Cook, stirring occasionally, for 2 to 3 minutes, then add the coconut cream and lemon grass and stir until mixed.

Bring to a simmer.

Add the chilli strips and salt, to taste.

Just before serving, add the spinach and stir through until just wilted.

Remove from the heat, add a squeeze of lime juice and serve with steamed jasmine rice.

TASTE Recipe by: TASTE
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