Coconut Chicken

Charmaine Lu -

  • 1 tbsp olive oil
  • 1 sliced onion
  • 1 tsp grated ginger
  • 1.5 tsp curry powder
  • 1 tsp each ground cumin and coriander
  • ½ tsp chilli powder
  • 6 chicken thigh fillets, cut into quarters
  • 400ml coconut milk
  • 250g spinach leaves
  • 10g chopped coriander
  • Cooked rice, to serve
  • Fry the onion in the oil for 10 mins or until softened, then stir in the ginger. Coat the chicken pieces in the mixed spices, then increase the heat in the pan and add the chicken to cook for 4 mins or until browned all over.
  • Pour the coconut milk into the pan and simmer for 10 mins, then stir in the spinach and cook until wilted. Season to taste, scatter with coriander, and serve with rice.
40 mins
4 serving