1 large yellow onion, finely chopped
4 garlic cloves, chopped or minced
3 tablespoons ginger, finely grated
4 x 3inch long stalks of fresh lemongrass, white part only, bashed just enough to loosen up the internal, tight layers
2 bell peppers core and seeds discarded, peppers roughly chopped
4 chicken breasts
splash of oil
2 cans of coconut milk
2 handfuls of spinach, well washed
salt, pepper, fresh coriander or parsley to sprinkle over the ready dish
small red chilli, deseeded, chopped finely - for a spicy kick
your favorite chicken seasoning
1. If your chicken breasts are uneven in thickness, pound them down to even them up. Then season with salt and pepper, or your favorite chicken seasoning.
2. In a large ovenproof skillet or a deep pan, over medium-high heat, cook chicken in a splash of oil for 6-7 minutes, turning once. (It doesn't have to be cooked all the way through, as you’ll finish cooking it in the oven later.) When done, remove the chicken from the pan and place it on a plate. Cover and reserve.
3. Turn the heat down under your skillet to medium. If necessary, add a small splash of olive oil before adding chopped onions, garlic and grated ginger (and optional chilli). Cook it all for about 5 minutes, stirring occasionally, until onions lose their crunch and start becoming translucent.
4. Preheat oven to 375°F (190°C).
5. Pour coconut milk into the pan with onions, add lemongrass and stir the chopped bell peppers in. Turn the heat up very slightly and simmer the milk mixture for about 10 minutes, uncovered and stirring occasionally. The sauce should reduce and thicken up noticeably. Season to taste with salt & pepper and stir in the spinach.
6. Return chicken breasts to the pan and coat the with the coconut milk sauce. Cover the pan with a lid and place it in the oven for about 8 minutes, until the chicken is completely cooked through. (Remove the pan from the oven and cut through one of the breasts to make sure they are completely cooked).
7. Remove lemon grass and discard it before serving the dish. Serve with rice, couscous or quinoa (which can be infused with extra flavor as explained in the post).