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Coconut Milk Chicken with Spinach & Sun Dried Tomatoes

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Course: Florida Kitchen, Main Course
Cuisine: Asian
Keyword: Coconut Milk Chicken
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 3
Author: Meggen

Ingredients

  • 3 unit chicken breasts skinless, bone in
  • 3 cups baby spinach
  • ½ cup golden raisins
  • ¼ cup sun dried tomatoes drained.
  • 1 cup yellow onion chopped
  • 1 TBSP olive oil
  • 13.5 oz can full fat coconut milk
  • 2 TBSP tandoori Masala
  • 1 tsp ginger
  • 1 TBSP sweet chili sauce OR sriracha
  • 1 unit lime juiced and zested
  • ½ tsp salt
  • Cooked basmati rice

Instructions

  • In a small bowl combine coconut milk, lime zest, lime juice, tandoori spice, ginger, salt and chili sauce or sriracha. Set aside.
  • Heat olive oil in a large pan over medium high heat. Brown chicken breasts on each side- about 1 minute per side. Set aside.
  • In pan juices, saute onion until translucent- about 3 minutes.
  • Add coconut milk mixture to hot pan with onions. Nestle chicken into sauce. Spoon in raisins - be certain to cover them in the sauce. Cover the pan. Reduce heat to low and simmer chicken for 20 minutes until tender. Remove cover. Stir in spinach and sun dried tomatoes. Cover for 5 minutes more on low heat.
  • Serve cooked chicken over hot rice and and spoon sauce over entire dish.
  • Serves 3-4 .