Garlic Curry Chicken and Spinach (With Sweet Potatoes!)
Yummy for my tummy |
(Serves 4)
2tbsp olive oil
1 lb boneless, skinless chicken breasts, cut into 1 inch wide strips
1 medium sweet potato diced into 1 inch cubes
3 cloves of garlic, minced
1/2 medium onion cut into thin slices
1 tbsp of curry (I love curry!)
2 tsp of cayenne (you can adjust to your taste but I love spicy things)
1 14-15oz can of light coconut milk
4 cups of baby spinach
Hot cooked Rice, (I use Basmati Rice since it is low glycemic, yes lower then Brown Rice)
Directions
Prepare Rice, if desired
In a large nonstick skillet, heat oil over medium high heat until hot but not smoking. Add chicken and cook for about 4 minutes, then add sweet potatoes and onion and cook for another 5 minutes. Then add garlic, cayenne and curry and cook for 30 seconds or until you can smell the garlic. Then add the coconut milk and I let it simmer for about 10-15 minutes covered until potatoes are done and you will get a thick sauce from it. Add Spinach and cook until it is wilted. I don't add salt or pepper because it is so delicious with the spices without, but feel free to add salt and pepper to taste. And serve over rice.