Coconut Chickpea Chicken over Fresh Spinach - Chicken Farmers
This tasty coconut curry comes together quickly on the top of the stove. It is also very good made with leftover roast chicken. Here the curry is served hot…
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at saskatchewanchicken.ca.
Cooking tools:
- Pot
- Stove
- Chef's knife
- Cutting board
- Colander
- Measuring spoon
- Wooden spoon
- Dinner plate
- Serving bowl
Ingredients
- 3/4 cups (175 mL) light coconut milk
- 1/2 cup (125 mL) orange juice , fresh
- 2 tbsp (30 mL) raisins
- 1 tsp (5 mL) brown sugar
- 1 tsp (5 mL) curry powder
- 1 pinch salt
- 1 lb (0.5 kg) boneless, skinless chicken thighs
- 1 cup (250 mL) chickpeas, boiled or canned, drained
- 1 cup (250 mL) red pepper(s), diced
- 1/2 cup (125 mL) green onion(s), sliced
- 4 cups (1 L) baby spinach
- 1/2 cup (125 mL) cilantro, fresh, chopped
- 1/4 cup (60 mL) coconut, dried, unsweetened
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