Chicken Curry Skillet with Spinach, Bell Pepper and Mushrooms

Tender chicken breast fillet in a spicy coconut curry sauce with spinach, bell pepper and mushrooms. Low in carbohydrates, lots of vegetables and plenty of protein, with a fresh lime kick.

By yumbelo · 2 servings · 25 minutes

Ingredients

• 300 g Chicken breast fillet
• 150 ml Coconut milk
• 1 pc red bell pepper
• 200 g fresh baby spinach
• 150 g brown mushrooms
• 1 pc small onion
• 2 pc garlic cloves
• 1 pc piece of ginger (about 10 g)
• 2 tsp curry powder
• 1 pc lime (juice and zest)
• 1 tbsp cooking oil
• salt
• pepper
• 0.5 bunch fresh coriander

Method

1. Pat the chicken breast fillet dry, cut into bite-sized pieces and season with salt and pepper.
2. Finely dice the onion, finely chop the garlic and ginger. Deseed the pepper and cut into strips, slice the mushrooms.
3. Heat the oil in a large pan and brown the chicken pieces on all sides for 4 to 5 minutes until golden brown. Remove and set aside.
4. Sweat the onion with the garlic and ginger in the remaining fat for about 2 minutes until translucent. Stir in the curry powder and toast briefly until fragrant.
5. Add the pepper and mushrooms and fry for 4 to 5 minutes until they take on a little colour.
6. Pour in the coconut milk, bring to the boil and simmer gently for about 3 minutes.
7. Return the chicken to the pan and cook in the sauce for 3 minutes more until cooked through.
8. Fold in the spinach and let it wilt. Season with lime juice, lime zest, salt and pepper.
9. Roughly chop the coriander, sprinkle over the dish and serve immediately.