Turmeric has anti-inflammatory properties and is great to get into your diet on a regular basis.
3 boneless, skinless chicken breasts, uncooked and cut into bite sized pieces (6 oz each breast)
1 1/2 cup organic chicken stock
3 cloves garlic, sliced
1 Tbsp. fresh ginger, chopped or 1/2 tsp. dried ground ginger
1/2 tsp. turmeric
1 tsp. curry powder
1 medium onion, cut in half and sliced
1 medium red bell pepper, cut into strips about 1″ long
1/2 cup coconut milk (shake well before measuring)
4 bunches fresh spinach
salt and pepper to taste
Healthy sauté onion in about 1/4 cup water in a medium sized pan over medium to low heat for about 5 minutes, stirring frequently. (Add more water if necessary to keep from sticking — you want water to be mostly evaporated when done).
Add garlic and fresh ginger and continue to sauté for another minute. Add turmeric, curry and mix well.
Add stock, raw chicken, bell peppers, and coconut milk. Simmer until chicken is done (about 10 min). Season with salt/pepper.
While chicken is cooking, bring water in a pan to a boil (to use to cook spinach). Cut ends off the spinach all at once (not a stem at a time). Rinse spinach and drop into boiling water for just 1 minute. Strain and pat dry. Season with salt/pepper.
Place spinach on a plate and top with the chicken mixture once done.