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Chicken Skillet with Coconut Milk Curry

5 from 3 votes
This chicken skillet is simmered in a spicy coconut milk curry along with baby
spinach leaves and sun-dried tomatoes. Print

Prep Time 10 minutes

Cook Time 25 minutes

Servings 2 servings
Calories 694 kcal

Ingredients
3 chicken breasts boneless and skinless
3 ounces baby spinach
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1/2 ounce sun-dried tomatoes
1 tablespoon olive oil
For the coconut milk curry:
13.5 ounce can coconut milk stirred
2 tablespoons curry powder
1 tablespoon sriracha
1 lime juiced
1 teaspoon ground ginger
1/2 teaspoon salt

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Instructions
1. Combine all of the coconut milk curry ingredients together in a bowl. Mix well and set
aside.
2. Heat olive oil in a pan over medium-high heat. Add chicken breasts in a single layer to
the pan. Cook until seared on both sides, about 1 minute per side.
3. Add the coconut milk curry to the pan, and mix it with the chicken. Cover the pan with a
lid. Let the sauce simmer over medium-low heat until the chicken is cooked through,
about 20 minutes.
4. Uncover the pan. Stir in spinach and sun-dried tomatoes. Serve with rice or noodles.

-20%

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Filed Under: Vintage
Tagged With: chicken breasts, coconut, curry powder, ginger, gluten free, milk, spinach

ABOUT THE AUTHOR

Julia is a low carb recipe developer and the founder of Savory Tooth. Her recipes attract
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over 1 million readers every month and have been featured in The Hu ington Post, Parade,
Yahoo, NBC Today, Country Living, and Reader's Digest. Learn more.
 Hi Rachel, I’m so glad that you liked this dish To thicken the sauce, you can
combine the sauce ingredients in a saucepan and bring to a boil, letting it simmer
until thickened to your liking. Then proceed with searing the chicken, and then
adding the thickened sauce with the chicken. Hope that makes sense!

 1 year ago 
Reply

Rachel 

It does indeed, thanks. And even with that addition, this is still a recipe with
very little cleanup, which is another excellent feature!

 1 year ago
Reply

Lars 

I have some rice noodles lying around and was thinking that a er the chicken has simmered in the
sauce, I would take the chicken out and put the dry rice noodles in to soak up the sauce. Any
thoughts/suggestions?

 1 year ago 
 Reply

Julia 

Hi Lars, I haven’t tried that before but it sounds like a delicious idea. If you give it a
try, let me know how it goes!

 1 year ago 
Reply

Lars Hollingsed 

I did give it a try and it worked out great! I added a little chicken broth and a
little more coconut milk (since those rice noodles are thirsty) and it turned out
both beautiful and delicious.
×
 1 year ago
Reply
 Julia 

Thanks for reporting back! Glad it worked out well

 1 year ago
Reply

Jessica 

This looks AMAZING! I have an entire container of coconut milk sitting in my refrigerator that I need
to use so this is the perfect recipe for it. My husband and I like spicy food so I might add a bit more
Sriracha for some added heat. Thanks for the recipe!

 2 years ago
 Reply

Amanda 

This dish was awesome! I made it tonight for my husband and myself. It was super easy, flavorful
and tasty! Although I wanted to, I did not add the sun dried tomatoes because I did not have any.
Instead of sirracha I used 1 tablespoon of a chili garlic sauce I had on hand. It still came out
delicious. The chicken was moist and I added extra spinach. Yum!! Thank you.

 2 years ago 
 Reply

Julia 

You’re welcome Amanda, glad to hear you liked it!!

 2 years ago
Reply

Amy|The Cook Report 

This looks fantastic! I love coconut milk sauces, love the idea of adding sun-dried tomatoes as well

 2 years ago
 Reply
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Julia @ HappyFoods Tube 