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🍽️ Sliced Chicken with Coconut and Vegetables

682 kcal · 30 min · 4 servings

Sliced Chicken with Coconut and Vegetables Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Bring 500 milliliters of salted water to a boil.
  2. 2. Add the rice to the boiling water.
  3. 3. Cook the rice for 20 to 25 minutes.
  4. 4. Rinse the meat under running water.
  5. 5. Pat the meat dry with a kitchen towel.
  6. 6. Cut the meat into bite-sized pieces.
  7. 7. Pick through the spinach and remove damaged leaves.
  8. 8. Wash the spinach thoroughly.
  9. 9. Remove the tough stems from the spinach.
  10. 10. Spin the spinach dry.
  11. 11. Pour boiling water over the tomatoes.
  12. 12. Shock the tomatoes immediately in cold water.
  13. 13. Peel the skin off the tomatoes.
  14. 14. Quarter the tomatoes.
  15. 15. Remove the core of the tomatoes.
  16. 16. Dice the tomatoes into small cubes.
  17. 17. Peel the onion.
  18. 18. Peel the garlic.
  19. 19. Finely chop the onion.
  20. 20. Finely chop the garlic.
  21. 21. Heat the oil in a pan.
  22. 22. Sear the meat on all sides.
  23. 23. Remove the meat from the pan.
  24. 24. Set the meat aside.
  25. 25. Sweat the onion in the roasting fat until translucent.
  26. 26. Add the garlic to the roasting fat.
  27. 27. Add the spinach to the pan.
  28. 28. Let the spinach wilt.
  29. 29. Add the tomatoes to the pan.
  30. 30. Deglaze the pan with coconut milk.
  31. 31. Return the meat to the pan.
  32. 32. Season the dish with salt.
  33. 33. Season the dish with pepper.
  34. 34. Season the dish with curry.
  35. 35. Add a splash of lime juice.
  36. 36. Simmer the dish over medium heat for 5 minutes.
  37. 37. Serve the cooked rice in bowls.
  38. 38. Pour some of the curry sauce over the rice.
  39. 39. Garnish the dish with lime wedges.
  40. 40. Serve the dish.

Nutrition per serving