Chicken with spinach, bell pepper, and chili in coconut sauce

Cut the chicken (500 g) into small pieces and fry in clarified butter (1 tbsp) until half-cooked.

Add chopped spinach (100 g), red bell pepper (1 piece), and chili pepper (to taste). Season with salt, add turmeric (1/2 tsp), and a little thyme (optional).

Sauté the vegetables with the chicken for 3–4 minutes, then pour in the coconut milk (200 ml), slightly diluted with boiled water (50 ml).

Cover with a lid and simmer on low heat for 10–12 minutes until the chicken is cooked through.

Coconut milk softens the taste of spiciness, creating a pleasant balanced combination.