Coconut Creamed Spinach Recipe Recipe Cards Recipe For Chicken

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30-MINUTE SPINACH AND CHICKEN CURRY RECIPE



30-Minute Spinach and Chicken Curry Recipe image

Time 30m

Yield Serves 4.

Number Of Ingredients 9

1 tablespoon coconut oil or olive oil
1 large yellow onion, thinly sliced
1 teaspoon fine sea salt
1 1/2 teaspoons curry powder
250 grams (9 ounces) boneless organic chicken meat (breast or thigh), sliced into strips (substitute white fish or tofu, as preferred)
650 grams (1 1/2 pounds) fresh spinach, carefully washed and trimmed
45 grams (3 tablespoons) coconut butter (see substitution note below)
Coconut spiced rice or cooked basmati rice, for serving
1 lime, quartered, for serving

Steps:

  • Heat the coconut oil over medium heat in a heavy-bottomed pot; I use my gorgeous Revol ceramic Dutch oven.
  • Add the onion, salt, and curry, and cook for 5 minutes, stirring frequently, until the onion is soft.
  • Add the chicken and cook for 5 to 10 minutes, stirring every once in a while, until the meat is cooked through and has a bit of color.
  • Add the spinach and cook for 5 minutes, stirring regularly, until just wilted; don't overcook.
  • Stir in the coconut butter.
  • Serve immediately, over coconut spiced rice, with a squeeze of lime juice.

COCONUT CHICKEN WITH SPINACH



Coconut Chicken with Spinach image

Made with air frozen breast fillets and a few simple storecupboard ingredients, this unusual dish makes a great lunch or supper. Serve spooned over noodles or plain boiled rice in shallow bowls.

Time 35m

Yield 4

Number Of Ingredients 1

4 Waitrose Air Frozen British Chicken Breast Fillets, thawed 25g butter 1 large onion, chopped 1 red chilli, deseeded and finely sliced 1 tsp soft brown sugar 400ml can Bart Spices Organic Coconut Milk 300ml chicken stock, fresh or cubed 500g Waitrose Frozen Whole Leaf Spinach Pinch of freshly grated nutmeg 3 tbsp coriander leaves to garnish salt freshly ground black pepper

Steps:

  • Pat the chicken dry on kitchen paper. Cut into small cubes and season. Melt the butter in a large frying pan, add the chicken and fry gently for 4-5 minutes, or until beginning to colour. Add the onion, chilli and sugar to the pan, and fry for a further 3 minutes. Pour in the coconut milk and stock and bring to a simmer. Cover and cook gently for 10 minutes, or until the chicken is cooked through. Check that the juices run clear and there is no pink meat before serving. Add the frozen spinach to the pan with freshly grated nutmeg to taste and stir in gently. Cook for a further 5 minutes, stirring frequently, until very hot. Season to taste and serve spooned over rice or noodles, with the coriander leaves sprinkled over the top.

COCONUT CHICKEN WITH TOMATOES & SPINACH



Coconut Chicken with Tomatoes & Spinach image

A quick and easy to make one-pan chicken recipe with coconut milk, fresh tomatoes, sun-dried tomatoes and spinach. Makes great leftovers, whether eaten cold or warm.

Provided by Elle

Categories     Main Course

Time 30m

Number Of Ingredients 15

4 boneless skinless chicken breast halves, (preferably free range or organically raised)
1 tablespoon olive oil or coconut oil
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon salt and a couple grinds of black pepper
Pinch of cayenne pepper
1 tablespoon flour, (or more)
1 large clove garlic, (minced)
60 g sun-dried tomato halves ((packed in oil), chopped (about 8-10 halves))
3/4 cup chicken broth ((185 ml))
200 g can organic coconut milk
250 g baby roma tomatoes or cherry tomatoes
100 g baby spinach
Pasta or rice

Steps:

  • In a small bowl, add the dry basil, oregano, thyme, salt, ground black pepper and cayenne pepper. Stir to combine. Season both sides of the chicken breasts with spice blend, then sprinkle with the flour.
  • Heat the olive oil in a large non-stick skillet over medium-high heat. Add the chicken breasts in a single layer to the pan. Cook until seared on both sides, about 1 minute per side.
  • Add the garlic, sun-dried tomatoes, chicken broth, and coconut milk; stir in with the chicken. Scatter the cherry tomatoes on top.
  • Cover the pan with a lid. Let the sauce simmer over medium-low heat until the chicken is cooked through, about 20 minutes.
  • Uncover the pan. Stir in spinach, cover and let stand for 1-2 minutes, until spinach wilted.
  • Serve over rice or pasta and enjoy!

Nutrition Facts : Calories 443 kcal, ServingSize 1 serving

COCONUT CHICKEN WITH SPINACH



Coconut Chicken With Spinach image

Provided by Lisa Richards

Time 25m

Number Of Ingredients 7

1 large chicken breast
3 cups baby spinach
1 large onion, chopped
½ cup coconut milk
3 Tbsp. coconut oil
Handful of almonds
Salt and pepper to taste

Steps:

  • Chop up the almonds in the food processor, then lightly brown them in a pan with coconut oil. Set aside.
  • Add the coconut milk and spinach to a pot, then cover on a low heat and simmer.
  • Now saute the onions in a pan for 2 minutes. Cut the chicken into squares, add it to the pan and leave until thoroughly cooked.
  • Take the chicken and onions, and add them to the pot with the coconut milk and spinach. Stir and cover for 2 more minutes.
  • Serve garnished with toasted almonds, salt and pepper.

Nutrition Facts : Calories 652 kcal, ServingSize 1 serving

SPINACH AND COCONUT SOUP



Spinach and Coconut Soup image

This came from the book 'Entertaining with Cranks'. The page with this recipie has dropped out, therefore I have adapted it. It is absolutely delicious.

Provided by wizkid

Categories     Spinach

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb spinach
1 large onion, finely chopped
1 large potato, finely diced
2 ounces butter
2 cloves garlic, finely chopped
4 ounces creamed coconut, finely chopped
1 1/2 pints vegetable stock
1/4 pint single cream
black pepper

Steps:

  • Melt the butter in a heavy saucepan.
  • add the onions and the garlic and gently cook until transparent.
  • add the potato and fry for 5 minutes longer.
  • add the spinach and the vegetable stock and simmer until the potatoes are cooked (approximately 10 minutes).
  • put into the blender and blend thoroughly.
  • return to the saucepan and a low heat.
  • add the creamed coconut and stir until melted.
  • add the single cream.
  • add plenty of freshly ground black pepper.
  • serve.

CREAMED COCONUT SPINACH



Creamed Coconut Spinach image

Martha's Omani-inspired creamed spinach spices things up with coconut milk, fresh ginger, cumin, and a touch of jalapeno.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Number Of Ingredients 10

3 tablespoons ghee
20 ounces flat-leaf spinach, washed and drained
2 shallots, halved and sliced
1 tablespoon minced fresh ginger
2 teaspoons minced jalapeno chile
2 tablespoons unbleached all-purpose flour
1/2 teaspoon ground cumin
Pinch of sugar
1 cup coconut milk
Kosher salt and freshly ground pepper

Steps:

  • Heat scant 1 tablespoon ghee in a large Dutch oven over medium. Add spinach and cook, stirring, until just wilted, 3 to 5 minutes. Drain spinach in a sieve, pressing to remove excess liquid. Let cool slightly, then roughly chop.
  • Return pan to medium heat and melt remaining 2 tablespoons ghee. Add shallots, ginger, and jalapeno and cook until softened, 3 to 5 minutes. Stir in flour, cumin, and sugar and cook for 1 minute, then slowly whisk in coconut milk. Bring to a boil, reduce to a simmer, and cook until thickened, 1 to 2 minutes.
  • Stir chopped spinach into coconut mixture and season with salt and pepper.

GARLIC CURRY CHICKEN & SPINACH



Garlic Curry Chicken & Spinach image

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.

Provided by Oolala

Categories     Chicken Breast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

2 tablespoons olive oil
1 lb boneless skinless chicken breast, cut into 1-inch wide strips
2 garlic cloves, minced
1 teaspoon curry powder
1 cup coconut milk or 3/4 cup whipping cream
6 cups fresh spinach, cut into strips
salt, to taste
pepper, to taste

Steps:

  • In a large nonstick skillet, heat oil over medium-high heat until very hot but not smoking.
  • Add chicken and cook and stir about 4-6 minutes or until browned.
  • Add garlic and curry and cook, stirring, about 30 seconds.
  • Stir in coconut milk; reduce heat to medium-low. Cook 3-4 minutes or until chicken is thoroughly cooked.
  • 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.

Nutrition Facts : Calories 467.4, Fat 22, SaturatedFat 13.1, Cholesterol 72.6, Sodium 194.5, Carbohydrate 41.8, Fiber 1.3, Sugar 38.3, Protein 26.4

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