Mint Chicken Curry
Posted On January 17, 2021
.
Mint Chicken Curry
Equipment
- wide frying pan
Ingredients
- 1 big onion
- 600 gram chicken breast (in strips)
- 1 tbsp olive oil
- 2 tbsp fresh ginger (minced)
- 4 cloves of garlic (minced)
- 2 cans coconut milk
- 3 tsp mild curry paste
- 1 tsp ground cumin
- ½ tsp salt
- 1 apple (chopped)
- 1 bell pepper orange or yellow (thin strips)
- 1 medium size bunch or bag of spinach (250 grams)
- 1 cup fresh mint (coarsely chopped)
Instructions
- Heat the oil and fry the chicken strips for about 5 minutes and remove chicken to a plate.
- Then add onion, ginger and garlic add a little bit of oil, stirring often, until onion is softened, about 7 minutes on medium to low heat.
- Add coconut milk, curry paste, cumin and salt. Stir and bring to a boil over high heat. Add apple into the sauce. Boil sauce, uncovered and stirring occasionally until apple is almost tender and the sauce is thickened, from 8-10 minutes.
- Wash spinach (if fresh) or use from the bag. Once sauce is thick, taste and add more curry paste if needed. Stir in pepper strips and the chicken. Gradually stir in spinach by the handful and then half the mint. Stir constantly just until spinach wilted.
- Serve over rice or toss with pasta, then sprinkle with remaining mint.