Canned Chicken Curry Bowl Recipe
Prep:
5 min
Cook:
15 min
Total:
20 min
Ingredients
- 1 tablespoon avocado oil (or coconut oil)
- 1/2 medium (white) onion
- 1 tablespoon curry powder
- 1 teaspoon cumin (or coriander)
- substitute: 2 teaspoons chili powder
- 1/2 teaspoon cayenne pepper
- note: remove if using chili powder
- 6oz (low sodium) canned chicken, drained
- 1 1/3 cup canned lite coconut milk
- 2 cups raw spinach
- 1 tablespoon arrowroot mixed with 1 tablespoon water
- substitute: 1 tablespoon cornstarch mixed with water
- 2/3 cup cooked Jasmine rice (divided into 2 servings)
- sea salt & pepper to taste
- Garnish
- red onion, red chili flakes, lime
Steps
Step 1
Set a nonstick skillet on medium heat and once hot, add the oil and onion and cook for 2 – 3 minutes until the edges of the onion turn brown.
Then add the spices and sauté for 2 – 3 minutes or until fragrant.
Step 2
Add the chicken and pour in the light coconut milk.
Stir and bring everything to a gentle simmer.
Step 3
Add the spinach on top to wilt, then cover and cook for 1 – 2 minutes or until spinach is completely wilted. Season to taste with sea salt & pepper.
Step 4
If you desire a thicker, creamier curry, simply add arrowroot or cornstarch slurry to the curry and stir immediately to thicken.
Step 5
Let it cool slightly to thicken more, then enjoy with rice or by itself.
Garnish with onion, red chili flakes and/or lime juice.
