Coconut Chicken Pan with braised Baby Tomatoes & Spinach
Today I’ve prepared another great oriental meal for you. It’s quickly prepared and even though it might not look like it, you’ll have it ready in 30 minutes. I paired it with a nice portion of whole grain rice and I can only say it was very delicious! The healthy kitchen can be so tasty, fast and simple;-)
I wish you lots of fun with the preparation. ♥
Coconut Chicken Pan with braised Baby Tomatoes & Spinach
- 1 onion
- 1 clove of garlic
- 1 cm of fresh ginger
- A handful of cherry tomatoes
- 1 chicken breast filet
- 1 tablespoon of coconut oil for the pan
- 425ml coconut milk
- 1 tea spoon of turmeric
- 1 tablespoon of extra virgin olive oil
- 1 chicken breast filet
- 1 bunch of fresh spinach
- 1/2 lime
- A pinch of chili salt
- Fresh pepper from the mill
- 1 tea spoon of sesame oil
- Optional: Fresh lemon grass
Peel and dice the onion and the garlic. Peel and dice the ginger. Clean and quarter the tomatoes. Clean the spinach, chop the leaves and let them drain in a sieve. Clean the chicken filet, tab it dry and dice. Put the coconut oil into a pan, add the onions and brown. Add the garlic and the ginger, stir well and now add the tomatoes as well. After 2 minutes add the coconut milk and the turmeric, stir and cook everything for an additional minute, then leave the pan aside. Slightly heat the olive oil within a second pan and fry the chicken breast filet from all sides. Add the spinach, stir well, add 1 tea spoon of sesame oil and pour the meat along wit the spinach and the fine sesame oil into the first pan. Mix everything very well and season the curry with the spices and the lime juice. Divine!
PS: If you happen to get some lemon grass, please put it into the coconut milk. It add some nice aroma to the curry.
Guten Appetit
Micha
Did you like this recipe or do you have any further questions? If so, please leave a comment.
Did you like this article or do you have any further questions? If so, please leave a comment.
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