Ingredients
Instructions
- 1 Add the coconut milk and orange juice to a large pot, cover and bring to a boil over medium-high heat.
- 2 Stir in raisins, brown sugar, curry powder and salt. Cover, reduce heat to medium-low and simmer as you prepare the rest of the ingredients.
- 3 Slice raw chicken thigh across the grain into one inch (2.5 cm) strips. Add to pot with the drained chickpeas. Stir, cover with lid and simmer for 30 minutes.
- 4 Add red pepper and green onion. Simmer another 5 minutes.
- 5 To serve, divide fresh spinach among four dinner plates or large, shallow bowls. Divide coconut curry among them piling it in the centre. Garnish each serving with a tablespoon (15 mL) of the unsweetened coconut and a few tablespoons (30 mL) of the coarsely chopped coriander.