Chicken Skillet with Coconut Milk Curry
This chicken skillet is simmered in a spicy coconut milk curry along with baby spinach leaves and sun-dried tomatoes. It's a one-pan recipe for fast, moist, and flavorful chicken.
boneless and skinless
For the coconut milk curry:
Combine all of the coconut milk curry ingredients together in a bowl. Mix well and set aside.
Heat olive oil in a pan over medium-high heat. Add chicken breasts in a single layer to the pan. Cook until seared on both sides, about 1 minute per side.
Add the coconut milk curry to the pan, and mix it with the chicken. Cover the pan with a lid. Let the sauce simmer over medium-low heat until the chicken is cooked through, about 20 minutes.
Uncover the pan. Stir in spinach and sun-dried tomatoes. Serve with rice or noodles.
Recipe printed from Savory Tooth at