Ingredients
Method
- Pat 1½ pounds of boneless, skinless chicken thighs dry and cut into bite-sized pieces. Season with salt and pepper.
- Heat 1 tablespoon of coconut oil in a large skillet over medium-high heat.
- Add the chicken pieces and cook for 5-6 minutes until browned on all sides. Remove to a plate.
- In the same skillet, reduce heat to medium and add 1 diced onion. Cook for 3-4 minutes until softened.
- Add 3 cloves of minced garlic, 1 tablespoon of grated fresh ginger, 1 teaspoon of turmeric, 1 teaspoon of cumin, 1 teaspoon of coriander, and ½ teaspoon of paprika.
- Toast the spices for 30 seconds, stirring constantly, until fragrant.
- Pour in 1 can (13.5 oz) of full-fat coconut milk and stir to combine.
- Return the chicken to the pan and bring to a simmer.
- Reduce heat to low and simmer for 12-15 minutes until the chicken is cooked through and the sauce has thickened. Check chicken reaches 165°F.
- Stir in 2 cups of fresh baby spinach and cook for 1-2 minutes until wilted.
- Taste and adjust seasoning with salt, pepper, or a squeeze of lime juice.
- Garnish with optional cilantro and lime.
Notes
Equipment: 12-inch skillet, instant-read thermometer.
Serving size: one 4th of the recipe.
Suggested sides are optional and are not included in the ingredient quantities. No nutrition calculation or kitchen testing has been performed.
