500 Gram Boneless Skinless Chicken Breast, Medium Diced
3 Cloves Garlic, Minced
2 Teaspoons Ground Ginger
2 Teaspoons Ground Coriander
400 Mili Litre Coconut Milk
3 Cup Carrots, Shredded
3 Tablespoons Afia Curry Powder
1 Teaspoons Salt
1 Teaspoons Black Pepper
125 Gram Fresh Spinach Leaves
1 Tablespoons Lime Juice
2 Tablespoons Brown Sugar
1 Cup Fresh Cilantro, Finely Chopped For Garnish
How to prepare
In a large skillet add oil, onion, and sauté over medium-high heat about 5 minutes until the onion begins to soften.
Add the chicken and cook for about 5 minutes, or until chicken is done, flip and stir often to ensure even cooking. Add the garlic, ginger, coriander, and cook for 1 minute, or until fragrant, stir frequently.
Add the coconut milk, carrots, curry, salt, brown sugar, pepper, and stir to combine. Reduce the heat to medium and allow mixture to gently boil for about 5 minutes, or until liquid volume has reduced as much as desired and thickens slightly.
Add the spinach, lime juice, and stir to combine. Cook until spinach has wilted and is tender, about 1 to 2 minutes. sprinkle with the cilantro and serve immediately with sticky rice.
