Pour 1/4 of the chicken broth into pan and add garlic and ginger. Cook over medium heat for 3 minutes.
Stir occasionally. Cut chicken into bite-size pieces. Add to pan. Cover and cook for 5 minutes.
Add onions and peppers and cook another 5 minutes covered.
Add 1/2 the original amount of broth, coconut milk, turmeric, and curry. Stir and cook uncovered additional 5 minutes or until chicken is fully cooked and the sauce is at a low boil.
In a separate pan add the remaining 1/4 of the broth. Add spinach while it is cooking stir. often.
When spinach is wilted drain the excess liquid, mix it into chicken mixture. Serve with cilantro sprinkled on top.
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Comments & Ratings:
3 Responses
Excellent recipe–good mix of flavors and textures. We like curry, so I increased the amount for us.
The amount of chicken broth doesn’t make sense. It only shows 1/4 cup broth in the ingredients list but the 1st instruction says 1/2 cup and #4 says “remainder of broth”, and then another 1/4 cup broth in #5
Thank you for bringing that to our attention. We apologize. The recipe now shows the appropriate amounts of broth to use. It is tricky because users can adjust the number of servings which adjusts the amount of broth used so we can only add fractions in the instructions. I hope that helps!
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3 Responses
Excellent recipe–good mix of flavors and textures. We like curry, so I increased the amount for us.
The amount of chicken broth doesn’t make sense. It only shows 1/4 cup broth in the ingredients list but the 1st instruction says 1/2 cup and #4 says “remainder of broth”, and then another 1/4 cup broth in #5
Thank you for bringing that to our attention. We apologize. The recipe now shows the appropriate amounts of broth to use. It is tricky because users can adjust the number of servings which adjusts the amount of broth used so we can only add fractions in the instructions. I hope that helps!