Creamy Coconut Spinach Chicken with Potatoes
This delectable dish combines tender chicken, creamy coconut milk, nutritious spinach, and hearty potatoes for a satisfying and flavorful meal. The rich coconut milk complements the earthy flavors of spinach and potatoes, while the succulent chicken adds protein. This recipe is a perfect fusion of comfort and exoticism, guaranteed to please your taste buds.
ingredients
- 4 boneless, skinless chicken breasts (1.5 lbs)
- 2 tablespoons olive oil
- 1 onion, diced
- 4 garlic cloves, minced
- 1 teaspoon ginger, grated
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon paprika
- 1 cup coconut milk
- 2 cups baby spinach leaves
- 2 medium potatoes, peeled and diced
- 1 tablespoon fresh cilantro, chopped (for garnish)
- Salt and pepper, to taste
steps
- 1.
In a large skillet, heat the olive oil over medium heat. Add diced onion, minced garlic, and grated ginger. Sauté until fragrant and onions turn translucent.
- 2.
Season the chicken breasts with salt and pepper. Push the onions to one side of the skillet and add the chicken. Cook each side for 4-5 minutes or until golden brown.
- 3.
Sprinkle turmeric powder, cumin powder, coriander powder, and paprika over the chicken. Stir the spices with the onions and garlic until well combined.
- 4.
Pour the coconut milk into the skillet and bring to a gentle simmer. Cover and cook for 10 minutes.
- 5.
Add diced potatoes to the skillet and continue cooking for an additional 10-12 minutes or until the potatoes are tender and fully cooked.
- 6.
Stir in the baby spinach leaves and cook until wilted, approximately 2 minutes.
- 7.
Remove from heat and garnish with fresh cilantro.
- 8.
Serve the creamy coconut spinach chicken with potatoes over steamed rice or with warm naan bread.
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