Recipe Type: Supper
Serves: 4
Why not try a meal tonight that will not only satisfy your hunger, but be delicious and jammed packed with so many vitamins and minerals? That is what you will have with this green curried chicken recipe.
Ingredients

• 6 cups spinach
• 2 teaspoons extra-virgin olive oil
• 1 small onion, chopped
• 1 can coconut milk
• 1/4 cup chicken stock
• 1 tablespoon curry powder
• 1 teaspoon cumin
• 1 teaspoon ground ginger
• 1 teaspoon tumeric
• Sea salt
• 1 1/2 pounds boneless, skinless chicken breasts, sliced into thin strips
• 1 eggplant, cut into 1 inch cubes
• 3 limes, juiced

Instructions

1. Cut tough stems from spinach, wash under cold water to remove dirt.
2. Heat oil in a skillet over medium-high heat. Add onion and cook, stirring often, until softened, about 5 minutes. Add the spices and salt and cook 2 minutes more.
3. Add the coconut milk and stock and bring to a boil, reduce heat and simmer for 8 minutes.
4. Add chicken and eggplant, bring to a low boil, then reduce heat to a simmer and cook, stirring occasionally, until the chicken is no longer pink and eggplant is tender, about 8 minutes.
5. Add spinach, stir, and cook 1 minute more. Stir in lime juice and serve.

 
Notes

Complexity: Very easy