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Chicken and Spinach Coconut Masala
1 tablespoon canola oil
1 1/2 cups onion, prediced onions available in produce
1 tablespoon Garlic, minced
2 tablespoon Minced fresh ginger
1 whole Jalapeno pepper, seeded, minced
1 teaspoon ground coriander
1/2 teaspoon sugar
1/4 teaspoon kosher salt, or to taste
1/2 teaspoon ground cumin
1/2 teaspoon turmeric
14 oz can coconut milk
12 oz rotisserie chicken meat, skinned and roughly shredded (3 cups)
1 teaspoon multani garam marsala, found in the Spice aisle
1/4 to 1/3 cup water
5 ozpkg. baby salad spinach
1 tablespoon Fresh lime juice
1/2 cup Fresh cilantro leaves, chopped
1 whole Fresh lime, quartered (optional garnish)
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Chicken and Spinach Coconut Masala

Chicken and Spinach Coconut Masala

Chicken and Spinach Coconut Masala
  • Servings:Serves 4
  • Prep Time:19 minutes
  • Cook Time:6 minutes
1. Heat oil in a large nonstick skillet over medium-high heat. Add onion and saute 3 minutes. Add garlic, ginger, and jalapeño, 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