Chicken and Spinach Stew

  • Serves: 4 people



  1. In a large pot heat the coconut oil,pan fry the onions and the carrots until slightly browned.
  2. Add your garlic and ginger paste and cook for 10 minutes or until aromatic, add your chicken and cook down until sealed.
  3. Add your ragu and water and allow to bring to boil, add your coconut milk shortly after and allow to cook for 5 minutes.
  4. Add your vegetables and mix well, bring to boil one last time, correct seasoning and then serve.
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