| 1. |
On medium heat, add coconut oil to a large and deep nonstick pan. |
| 2. |
Add garlic and onions, and cook until translucent. Add cubed chicken breast and cook until no longer pink.
|
| 3. |
Once chicken is cooked add cubed eggplant and cook for about 10 minutes or until tender. If you don't have room, just remove the chicken and onions, add a little more coconut oil and cook eggplant by itself. |
| 4. |
Once eggplant is tender, add spinach and cook until wilted. |
| 5. |
If you have removed the chicken from the pan, now is the time to mix all the ingredients together again. Now, add your curry powder, salt and pepper.
|
| 6. |
Pour the coconut milk over the mixture, mix around, reduce heat to medium-low, cover and let simmer for 20 minutes.
|
| 7. |
Taste to see if you need to add anymore curry powder, because the yellow kind is very mild.
|
| 8. |
Once the sauce has thickened, it is ready to eat. Serve over basmati rice or eat it alone |
