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TH shop - Chuyên Đồ Nam 🛍️
TH shop - Chuyên Đồ Nam 🛍️
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Thursday 22 October 2026 07:07:02 GMT
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One-Pot Coconut Curry Chicken with Spinach & Cashews 🍛🥥🌿 Servings: 4 Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Ingredients 1 lb (450g) chicken breast, diced 2 tablespoons olive oil 1 onion, chopped 3 cloves garlic, minced 1 tablespoon fresh ginger, grated 2 tablespoons curry powder 1 can (14 oz) coconut milk 1 cup chicken broth 4 cups fresh spinach 1/2 cup cashews, toasted Salt and pepper, to taste Cooked rice (for serving) Instructions Cook the Chicken Heat Oil: In a large pot or skillet, heat olive oil over medium heat. Sauté Onions: Add chopped onion and sauté until translucent, about 3-4 minutes. Add Garlic and Ginger: Stir in minced garlic and grated ginger, cooking for another minute until fragrant. Cook Chicken: Add the diced chicken to the pot, season with salt and pepper, and cook until lightly browned, about 5-7 minutes. Make the Curry Add Curry Powder: Sprinkle in the curry powder, stirring to coat the chicken evenly. Pour in Coconut Milk and Broth: Add the coconut milk and chicken broth. Bring to a simmer. Add Spinach: Stir in the fresh spinach and cook until wilted, about 2-3 minutes. Serve Garnish: Stir in toasted cashews before serving. Plate: Serve the coconut curry chicken over cooked rice. Tips and Variations Add Vegetables: Include other vegetables like bell peppers or carrots for added nutrition. Adjust Spice: Add chili flakes or fresh chili for extra heat. Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Enjoy your One-Pot Coconut Curry Chicken with Spinach & Cashews – a creamy and flavorful dish!
One-Pot Coconut Curry Chicken with Spinach & Cashews 🍛🥥🌿 Servings: 4 Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Ingredients 1 lb (450g) chicken breast, diced 2 tablespoons olive oil 1 onion, chopped 3 cloves garlic, minced 1 tablespoon fresh ginger, grated 2 tablespoons curry powder 1 can (14 oz) coconut milk 1 cup chicken broth 4 cups fresh spinach 1/2 cup cashews, toasted Salt and pepper, to taste Cooked rice (for serving) Instructions Cook the Chicken Heat Oil: In a large pot or skillet, heat olive oil over medium heat. Sauté Onions: Add chopped onion and sauté until translucent, about 3-4 minutes. Add Garlic and Ginger: Stir in minced garlic and grated ginger, cooking for another minute until fragrant. Cook Chicken: Add the diced chicken to the pot, season with salt and pepper, and cook until lightly browned, about 5-7 minutes. Make the Curry Add Curry Powder: Sprinkle in the curry powder, stirring to coat the chicken evenly. Pour in Coconut Milk and Broth: Add the coconut milk and chicken broth. Bring to a simmer. Add Spinach: Stir in the fresh spinach and cook until wilted, about 2-3 minutes. Serve Garnish: Stir in toasted cashews before serving. Plate: Serve the coconut curry chicken over cooked rice. Tips and Variations Add Vegetables: Include other vegetables like bell peppers or carrots for added nutrition. Adjust Spice: Add chili flakes or fresh chili for extra heat. Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Enjoy your One-Pot Coconut Curry Chicken with Spinach & Cashews – a creamy and flavorful dish!

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