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Chicken and Spinach Coconut Masala
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)
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Chicken and Spinach Coconut Masala

Chicken and Spinach Coconut Masala

Chicken and Spinach Coconut Masala
  • Servings:Makes 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