Brazilian Chicken Curry With Spinach (Curry de Frango Com Espinafres)
“A delicious Brazilian Chicken Curry with Spinach, with a fusion of a lot of different flavours and the added goodness of lots of spinach. I have been making this dish for some time. It’s a bit different and a wonderful plate of lots of flavour and a great use for boneless chicken breasts. This Brazilian Curry is sort of a mash-up of different cuisines – part Thai, part Indian and part Mexican. The results are delicious though and a really quick, one-pan dinner.”
Bon Appetit!!
Antonio Seabra
Brazilian Chicken Curry With Spinach (Curry de Frango Com Espinafres)
Rated 5 stars by 1 users
Category
Main Dish
Servings
4
Prep Time
10 minutes
Cook Time
25 minutes
Calories
317
Author:
Antonio Seabra
“A delicious Brazilian Chicken Curry with Spinach, with a fusion of a lot of different flavours and the added goodness of lots of spinach. I have been making this dish for some time. It’s a bit different and a wonderful plate of lots of flavour and a great use for boneless chicken breasts. This Brazilian Curry is sort of a mash-up of different cuisines – part Thai, part Indian and part Mexican. The results are delicious though and a really quick, one-pan dinner.”
Bon Appetit!!
Antonio Seabra
Ingredients
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• 1 1/2 Tsp Turmeric.
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• 1 1/2 Tsp Ground Coriander.
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• 1 1/2 tsp cumin.• 1 1/2 Tsp Cumin.
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• 1 - 1 1/2 Tsp Cayenne Pepper.
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• 2 Tsp Table Salt.
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• 1/2 Tsp Black Pepper.
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• 6 Boneless Skinless Chicken Breasts.
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• 2 Tbsp Triunfo Olive Oil.
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• 1 Small Onion Chopped.
• 2 Tsp Minced Fresh Ginger.
• 2 Small Jalapeno Pepper Seeded And Chopped.
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• 2 Cloves Garlic Minced.
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• 3 Fresh Tomatoes Seeded And Chopped.
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• 14 Oz Coconut Milk.
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• 4 Cups Fresh Baby Spinach.
Directions
Heat 1 Tbsp. of the oil in a large skillet over medium heat.
Stir together the turmeric, coriander, cumin, cayenne (use lower amount for less heat), salt and pepper in a wide, shallow bowl or plate. Pat chicken dry. Press chicken pieces in to the spice mixture to coat, then transfer to hot skillet. Cook, turning once, until browned, 6-8 minutes (Doesn't need to be completely cooked, at is will be returned to cook some more). Remove chicken to a plate and cover loosely with tin foil to keep warm.
Heat remaining 1 Tbsp. oil in same skillet. Cook onion, ginger, jalapenos and garlic until onion is soft, about 5 minutes. Add tomatoes and cook, stirring, until tomatoes are softened. Stir in coconut milk and bring to a simmer. Return chicken to skillet and and juices. Reduce heat to low and simmer until chicken is cooked through and sauce has thickened slightly. Add spinach and stir in. Cook just until spinach is wilted. Taste sauce and season with salt and pepper, if needed.
Serve over rice, if desired.
Nutrition
Calories 317, Carbs 9 grams, Protein 4 grams, Fat 31 grams, Saturated Fat 22 grams, Cholesterol 2 milligrams, Sodium 1208 milligrams, Fiber 3 grams, Sugar 4 grams
