Chicken, Plantains, and Spinach in Coconut Milk
from Tiffany at eatathomecooks.com
Servings: 6 to 8
Calories: 837kcal
Ingredients
- ¼ cup coconut oil
- 2 lb. chicken breasts chopped into small bite-size pieces
- 2 Tbs. curry powder
- 4 green plantains peeled and chopped in small bite-size pieces
- 2 onion chopped into small bite-size pieces
- 2 14 oz. cans coconut milk
- 2 tsp. garlic powder
- 1 tsp. ground ginger
- Salt and pepper to taste
- 2 bags spinach
- 2-4 Tbs. cilantro fresh, chopped
- 2 avocados sliced, for serving
Instructions
- Heat 2 Tbs. oil in a large skillet over medium heat.
- Add chicken, sprinkle on the curry powder, stir, and cook until completely cooked through and browned.
- In a separate pan, heat the other 2 Tbs. oil.
- Add the plantains and onions and cook until the onions are translucent.
- When everything is done, add the onions and plantains to the chicken, along with the coconut milk, garlic powder, ginger, salt and pepper.
- Turn heat to low, cover, and simmer for 10-15 minutes.
- Add the spinach and let it wilt.
Notes
Serve topped with cilantro and avocado.
Nutrition
Serving: 8g | Calories: 837kcal | Carbohydrates: 57g | Protein: 39g | Fat: 55g | Saturated Fat: 38g | Cholesterol: 97mg | Sodium: 209mg | Potassium: 1943mg | Fiber: 12g | Sugar: 24g | Vitamin A: 1548IU | Vitamin C: 37mg | Calcium: 58mg | Iron: 5mg