- 4 small boneless, skinless chicken breasts
- 1 cup plus 1/4 cup organic, low-sodium chicken broth
- 4 cloves garlic, minced
- 1.5 tblso fresh ginger, minced
- 1/2 tsp turmeric
- 2 tsps curry powder
- 1 onion, sliced
- 1 red pepper, sliced
- 1 yellow pepper, sliced
- 2/3 cup coconut milk
- 8 cups packed fresh spinach
- 1 Cup chopped cilnatro
Pour 1/2 cup chicken broth into pan and add garlic and ginger. Cook over medium heat for 3 minutes. Stic occasionaly. Cut chicken into bite-size pieces. Add to pan. Cover and cook for 5 miutes. Add onions and peppers and cook another 5 minutes covered. Add remaining broth, coconut milk, tumeric and curry. Stir and cook uncovered aditional 5 minutes or until chicken is fully cooked and sauce is at a low boil.
In a separate pan add 1/4 cup broth. Add spinach while it is cooking stir. often. When spinach is wilted drain excess liquid, mix into chicken mixture. Serve with cilantro sprinkled on top.