Garlic Curry Chicken & Spinach

READY IN: 25mins
Ms B.
Recipe by Oolala

This one sounds so good to me but I haven't made it yet. I found it on a recipe card at Shop Rite and this is what is written about it: "Coconut milk adds a unique flavor to this chicken dish. Strips of fresh spinach are stirred in at the last minute for a nutritious meal." This is considered an easy recipe on the card. Serve with white rice.

Top Review by SPrins

This was so simple, and really yummy! I used some veggie chicken & curry flavored tofu I get from an Asian Market. I used cooking spray instead of the oil. I upped the amount of curry powder & coconut milk since I also added red peppers and mushrooms. Next time I will add some onions, too. Thanks so much for sharing! :O) UPDATE: I have tried this with onions and cabbage, as well, and it's always delish. I add veggie chicken broth to make more broth instead of extra coconut milk now to reduce the fat. Tonight I forgot to start the rice (brown) in time for dinner, so I cooked some rice noodles really quick and mixed them into the curry. YUM!! Hubby REALLY liked that!! I'll be doing that again, for sure!! :O)

Ingredients Nutrition


  1. In a large nonstick skillet, heat oil over medium-high heat until very hot but not smoking.
  2. Add chicken and cook and stir about 4-6 minutes or until browned.
  3. Add garlic and curry and cook, stirring, about 30 seconds.
  4. Stir in coconut milk; reduce heat to medium-low. Cook 3-4 minutes or until chicken is thoroughly cooked.
  5. Add spinach; toss and mix to wilt spinach. Cook just until spinach is wilted. Add salt and pepper to taste and serve with hot cooked rice.

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