Creamy Chicken with Spinach

why make this recipe

Creamy Chicken with Spinach is a delicious and healthy dish that is simple to prepare. The combination of tender chicken, fresh spinach, and coconut cream creates a rich flavor that everyone will love. Plus, this recipe is packed with nutrients, making it a great choice for a family meal. You can enjoy it on busy weeknights or serve it for special occasions.

how to make Creamy Chicken with Spinach

Ingredients:

• 1 kilogram chicken
• 200ml coconut cream
• 1 teaspoon turmeric powder
• 2 long green peppers
• 1 thumb-sized ginger
• 1 medium carrot, cubed
• 1 bundle spinach
• 1 small onion
• 2 cloves garlic
• 2 1/2 cups water
• fish sauce
• a bit of oil
• salt and pepper

Directions:

1. Season the chicken with salt and pepper and let it sit for 10 minutes.
2. In a heated pan with oil, sauté the ginger for 1 minute.
3. Then, sauté the garlic and onion until fragrant. Add the chicken and cook for 5 minutes until light brown.
4. Stir in the turmeric powder and fish sauce, then cook for 3 minutes.
5. Add the water and 100ml of coconut cream. Cover the pan and simmer until the chicken is tender.
6. Next, add the cubed carrot and long green peppers, cooking for another 3 minutes.
7. Pour in the remaining 100ml of coconut cream and add red chili if you like a bit of heat. Continue to simmer until the sauce thickens.
8. Finally, add the spinach and cook until it wilts.

how to serve Creamy Chicken with Spinach

You can serve Creamy Chicken with Spinach over a bed of rice or alongside steamed vegetables. A sprinkle of freshly chopped herbs can add an extra touch. This dish is perfect for family dinners or social gatherings and is sure to impress your guests.

how to store Creamy Chicken with Spinach

Store any leftovers in an airtight container in the fridge. It can last for up to 3 days. When reheating, make sure to do so gently to keep the chicken moist and the flavors intact. You can also freeze the dish for longer storage; just make sure to thaw it completely before reheating.

tips to make Creamy Chicken with Spinach

• Make sure to sauté the ginger, garlic, and onion properly to build flavor.
• Adjust the amount of fish sauce according to your taste preference.
• If you like a spicier dish, add more red chili or chopped hot peppers.

variation

You can customize this recipe by adding other vegetables like bell peppers, mushrooms, or broccoli. If you want a vegetarian version, substitute the chicken with firm tofu or chickpeas.

FAQs

Can I use other types of meat?
Yes, you can use beef or pork instead of chicken. Just adjust the cooking time to ensure the meat is tender.

Is it possible to make this dish dairy-free?
Absolutely! The coconut cream gives this dish a creamy texture without dairy.

Can I make it ahead of time?
Yes, you can prepare it in advance. Just store it in the fridge and reheat when you are ready to serve.

Creamy Chicken with Spinach

A delicious and healthy dish of tender chicken, fresh spinach, and coconut cream that is easy to prepare and packed with nutrients.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Asian, Healthy

Calories: 400

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 kilogram chicken Use boneless chicken for easier cooking.
• 200 ml coconut cream Divided into two parts.
• 1 teaspoon turmeric powder Adds color and flavor.
• 2 long green peppers Chopped.
• 1 thumb-sized ginger Finely chopped.
• 1 medium carrot Cubed.
• 1 bundle spinach Fresh spinach, washed.
• 1 small onion Chopped.
• 2 cloves garlic Minced.
• 2.5 cups water For simmering chicken.
• to taste fish sauce Adjust according to preference.
• a bit of oil For sautéing.
• to taste salt For seasoning.
• to taste pepper For seasoning.

Method

 

Preparation

1. Season the chicken with salt and pepper and let it sit for 10 minutes.

Cooking

1. In a heated pan with oil, sauté the ginger for 1 minute.
2. Sauté the garlic and onion until fragrant. Add the chicken and cook for 5 minutes until light brown.
3. Stir in the turmeric powder and fish sauce, then cook for 3 minutes.
4. Add the water and 100ml of coconut cream. Cover the pan and simmer until the chicken is tender.
5. Add the cubed carrot and long green peppers, cooking for another 3 minutes.
6. Pour in the remaining 100ml of coconut cream and add red chili if you like a bit of heat. Continue to simmer until the sauce thickens.
7. Finally, add the spinach and cook until it wilts.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently to maintain moisture and flavor. You can also freeze the dish, thawing completely before reheating. Adjust the amount of fish sauce according to your taste preference.