This chicken is AMAZING! It completely changed Steve’s point of view on exotic spices. He loves curry now because of this recipe. It is creamy and delicious and very filling. I will include my favorite vegetables in the recipe, but you can substitute any vegetables.

Creamy Coconut Curry Chicken

Serves 4

2 raw chicken breast halves, cubed

2 slabs Pederson’s Bacon, chopped

salt and pepper

1/2 red bell pepper, seeded and sliced

1/2 small onion, sliced

2 large handfuls of spinach

1 teaspoon of chopped garlic

1 teaspoon curry powder

1 teaspoon cinnamon

1/4 cup unsweetened apple juice

1/2 cup canned unsweetened coconut milk

1 teaspoon salt

Heat a medium nonstick frying pan on high. Add chopped bacon and cook until brown and the fat has rendered out. Liberally salt and pepper chicken cubes and add to bacon fat coated pan. Fry until completely brown and cooked through, about 8 minutes. Remove chicken and bacon pieces from pan and toss peppers and onions in bacon fat. Fry pepper and onion mixture for 3 minutes and add spinach and garlic. Fry spinach and garlic quickly. The spinach should be slightly wet and the garlic should have an aroma. Add the chicken and bacon back in and add the curry and cinnamon until everything is coated and the spices are slightly toasted.

Add the apple juice and coconut milk to the chicken mixture. Bring liquid to a boil until thick enough to coat the back of a spoon. Add teaspoon of salt and taste. If you can taste the dish there is enough salt. If it is lacking flavor, add a little bit more salt. Repeat process until perfect. Enjoy!