Dinner: Spinach, Eggplant & Chicken Coconut Curry

A rich and delicious Thai style coconut curry.

Prep Time: 10 mins

Cook Time: 30 mins

Total Time: 40 mins

This recipe includes superfoods such as:

Chicken Breast, Spinach

Health benefits of Spinach, Eggplant & Chicken Coconut Curry

Skinless chicken breast, often heralded for its lean nutritional profile, is undeniably a powerhouse when it comes to protein content. With an impressive 21 grams of protein packed into every 100 grams of the breast, it emerges as a preferred choice for those conscious about their protein intake. Delving deeper into the nutritional matrix of chicken, one can't overlook the copious amounts of vitamin B6 it houses. This particular vitamin plays an indispensable role in our body, especially when discussing Polycystic Ovary Syndrome (PCOS) management.

For individuals grappling with PCOS, the internal hormonal turbulence can be overwhelming, often leading to a spike in testosterone and androgen levels. This is where vitamin B6 comes into the spotlight. Acting as a balancer, vitamin B6 diligently works behind the scenes to keep these hormones in check, ensuring they don't surge beyond desirable levels. It is this equilibrium that becomes paramount for those earnestly looking to curtail the excessive flow of testosterone and androgen. In the broader spectrum of PCOS management, incorporating foods rich in vitamin B6, like chicken breast, can be a strategic move, providing both nutritional sustenance and hormonal balance.

Spinach is a nutrient-dense leafy green vegetable that is rich in vitamins A, C, and K, as well as iron, magnesium, and antioxidants. The high iron content in spinach helps combat anemia, which is common in women with PCOS. Magnesium helps reduce inflammation and improve insulin sensitivity. The antioxidants in spinach can help lower oxidative stress, which is beneficial for managing PCOS symptoms. Including spinach in your diet can support overall health and well-being.

Ingredients

1 2/3 cup coconut milk
2 tbsps coconut oil
3 cups baby spinach
2 skinless chicken breasts
3 tbsps curry powder
1 unpeeled eggplant
2 cloves garlic
1 medium onion

Instructions

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

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