Nutrition balance score
Good
Glycemic Index
37
Low
Glycemic Load
12
Moderate
Nutrition per serving
Calories889.1 kcal (44%)
Total Fat54.1 g (77%)
Carbs32.3 g (12%)
Sugars4.8 g (5%)
Protein74.5 g (149%)
Sodium566 mg (28%)
Fiber6.3 g (22%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
1. Prepare the ingredients
Step 1
Cut the chicken into bite-sized pieces. Cut the peppers into strips, the squash into half-moons or cubes. Finely chop the onion and garlic.
2. Fry the chicken
Step 2
Heat the oil/butter in a large pan or pot over medium-high heat. Fry the chicken quickly until nicely browned. Season lightly with salt and pepper. Remove the chicken from the pan and set aside.
3. Build the flavor
Step 3
In the same pan: lower the heat slightly and fry the onion and garlic until soft and shiny. Add the curry (and possibly the chili/ginger) and let it sizzle for 30–60 seconds – this gives much more flavor.
4. Add the coconut milk
Step 4
Pour in the coconut milk and stir well. Let it simmer for 5 minutes so that the flavor settles.
5. Vegetables and chicken back in the pot
Step 5
Put the chicken back in the pot with the peppers and squash. Let everything simmer for approx. 8–10 minutes, until the vegetables are tender and the chicken is cooked through.
6. Finish with spinach
Step 6
Fold in the spinach at the very end. It will collapse quickly (1–2 minutes). Season with salt, pepper and, if desired, a little lime.
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