Chicken, Plantains, and Spinach in Coconut Milk

ChickenPlantainsSpinach

Chicken, Plantains, and Spinach in Coconut Milk
Yield – 6-8 servings

I love curry recipes. And this one is similar but a little different. It has tons of flavors and even my kids loved it. The curry will give it some spice but not too much. And if you don’t like curry you could leave it out. This dish doesn’t have to have it. If you haven’t had plantains before they basically taste like potatoes. I think they make this meal very hearty. You can serve it over rice or you can serve it up just as is. Either way it’s great!

Ingredients

  • 1-2 tbsp coconut oil
  • 1 lb of chicken breasts
  • 1 tbsp curry powder
  • 1 tsp garlic powder
  • ½ tsp ground ginger
  • 2 green plantains, peeled and chopped in small bite size pieces
  • Onion, 1
  • 1 (14 oz) can of coconut milk
  • Bag of spinach
  • salt/pepper, to taste
  • cilantro and avocado

Instructions

  1. Chop up the chicken, plantain, and onion into small bite size pieces.
  2. Get your oil hot and brown up the chicken. Sprinkle on the curry powder. Let it cook completely and brown up nicely.
  3. In another pan, I like to saute the onions and plantains.
  4. Once the plantains, onions, and chicken are done, you will add the coconut milk and the rest of your spices.
  5. Turn temperature on low, cover, and simmer for about 10-15 minutes.
  6. Then add the bag of spinach and let the spinach wilt in.
  7. Serve with a dash of fresh cilantro and a few slices of avocado!
Chicken, Plantains, and Spinach in Coconut Milk
Ingredients
  • 1-2 tbsp coconut oil
  • 1 lb of chicken breasts
  • 1 tbsp curry powder
  • 1 tsp garlic powder
  • ½ tsp ground ginger
  • 2 green plantains, peeled and chopped in small bite size pieces
  • Onion, 1
  • 1 (14 oz) can of coconut milk
  • Bag of spinach
  • salt/pepper, to taste
  • cilantro and avocado
Instructions
  1. Chop up the chicken, plantain, and onion into small bite size pieces.
  2. Get your oil hot and brown up the chicken. Sprinkle on the curry powder.Let it cook completely and brown up nicely.
  3. In another pan, I like to saute the onions and plantains.
  4. Once the plantains, onions, and chicken are done, you will add the coconut milk and the rest of your spices.
  5. Turn temperature on low, cover, and simmer for about 10-15 minutes.
  6. Then add the bad of spinach and let the spinach wilt in.
  7. Serve with a dash of fresh cilantro and a few slices of avocado!

Rachael Walkup has been married to her best friend for 8 years. They have two kids – a 4 yr old boy and a 2 yr old  little girl. She loves to write, cook, spend time with family, and serve others. You can learn more about her by following along on twitter, her blog, or pinterest.

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