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Chicken, Plantains, and Spinach in Coconut Milk


  • 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


  • Chop up the chicken, plantain, and onion into small bite size pieces.
  • Get your oil hot and brown up the chicken. Sprinkle on the curry powder.Let it cook completely and brown up nicely.
  • In another pan, I like to saute the onions and plantains.
  • Once the plantains, onions, and chicken are done, you will add the coconut milk and the rest of your spices.
  • Turn temperature on low, cover, and simmer for about 10-15 minutes.
  • Then add the bad of spinach and let the spinach wilt in.
  • Serve with a dash of fresh cilantro and a few slices of avocado!