Ghanaian Chicken Coconut Curry

Ghanaian Chicken Coconut Curry

Tender chicken cooked in a vibrant and creamy coconut curry sauce with bell peppers, served alongside fluffy brown rice and fresh sautéed spinach for a nutritious and flavorful meal.

Dietary

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Ingredients

Instructions

  1. Heat 1 tablespoon coconut oil in a large skillet or Dutch oven over medium-high heat. Add the 1 pound chicken breast and cook for 3-4 minutes until lightly browned. Remove chicken and set aside.
  2. Add the 1 diced yellow onion, 1 red bell pepper, and 1 green bell pepper to the skillet. Cook for 4-5 minutes until vegetables begin to soften. Stir in the 2 minced garlic cloves, 2 tablespoons curry powder, 1 teaspoon ground turmeric, and optional 1/2 teaspoon cayenne pepper; cook for 1 minute until fragrant.
  3. Pour in the 1 can full-fat coconut milk and 1 cup chicken broth. Bring to a simmer. Return the cooked chicken to the skillet, reduce heat to medium-low, cover, and simmer for 8-10 minutes until chicken is cooked through.
  4. While the curry simmers, cook the 1 1/2 cups quick brown rice according to package directions, typically by bringing 3 cups water to a boil, adding rice, simmering covered for 5 minutes, then resting.
  5. Stir the 5 ounces fresh spinach into the curry until wilted, about 1-2 minutes. Season the curry with salt and black pepper to taste. Serve the Ghanaian Chicken Coconut Curry over the quick brown rice.

Notes

Adjust the amount of cayenne pepper to control the heat level. This curry reheats well for leftovers throughout the week.

Nutrition (per serving)