Chicken with spinach, bell pepper, and chili in coconut sauce
A source of protein and healthy fats, this dish is rich in vitamins and minerals thanks to spinach and bell peppers. Coconut milk adds a creamy texture and rich flavor, while chili adds a kick. Perfect for maintaining energy and satiety.
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.
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