Skip to main content
Close

Print This Recipe

Chicken and Spinach Coconut Masala

  • Servings:

    Makes 4 as an appetizer
  • Prep Time:

    19 minutes
  • Cook Time:

    6 minutes

Ingredients

Note: Wear gloves when chopping Jalapeno to avoid getting hot oil on your hands.
1 Tbsp. canola oil
1 1/2 cups pre-diced onions available in Produce
1 Tbsp. minced garlic
2 Tbsp. minced fresh ginger
1 Jalapeno chili pepper, deveined, seeded and minced
1 tsp. ground coriander
1/2 tsp. sugar
1/4 tsp. kosher salt, or to taste
1/2 tsp. ground cumin
1/2 tsp. turmeric
1 (14 oz.) can coconut milk
3 cups skinned and roughly shredded rotisserie chicken
1 tsp. garam marsala, found in the Spice aisle
1/4 to 1/3 cup water
1 (5 oz.) pkg. baby spinach
1 Tbsp. fresh lime juice
1/2 cup chopped fresh cilantro
1 lime, quartered (optional garnish)
Chicken and Spinach Coconut Masala

Directions

1. Heat oil in a large nonstick skillet over medium-high heat. Add onion and saute 3 minutes. Add garlic, ginger, and jalapeƱo, and saute 1 minute, until just fragrant. Stir in coriander, sugar, salt, cumin, turmeric,and coconut milk. Add chicken, and stir gently to combine. Bring to a simmer, reduce heat, and cook over medium-low heat, covered, for 5 minutes.
2. Just before serving, stir in garam masala and 1/4 cup of the water. The mixture should be just thin enough to fold in the spinach. Add more water if needed. Gently fold in spinach and cook until just wilted, about 1 minute. Stir in lime juice and cilantro. Serve hot, with lime wedges on the side, if desired.
Source: Hannaford fresh Magazine, November - December 2009

Nutrition

Nutritional Facts
Servings Makes 4
Base Nutrients
Calories 460 kcal (23%)
Calories from Fat 288 kcal (0%)
Total Fat 32 g (49%)
Saturated Fat 21 g (105%)
Cholesterol 80 mg (27%)
Sodium 270 mg (11%)
Total Carbohydrates 15 g (5%)
Dietary Fiber 4 g (16%)
Protein 30 g (50%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
loading