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Stroller Envy

Coconut Chicken with Spices

Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1 1/2 lb boneless skinless chicken thighs, cut into 1-inch pieces
  • Salt and pepper to taste
  • 1 tablespoon coconut oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon paprika
  • 1 can (13.5 oz) full-fat coconut milk
  • 2 cups baby spinach
  • 1 lime, cut into wedges, optional
  • 1 tablespoon cilantro, chopped, optional

Method
 

  1. Pat 1½ pounds boneless, skinless chicken thighs dry; cut into bite-sized pieces and season with salt and pepper.
  2. Heat 1 tablespoon coconut oil in a large skillet over medium-high.
  3. Cook chicken 5-6 minutes until browned on all sides; transfer to a plate.
  4. Reduce skillet heat to medium; cook 1 diced onion 3-4 minutes until softened.
  5. Add 3 minced garlic cloves, 1 tablespoon grated fresh ginger, 1 teaspoon turmeric, 1 teaspoon cumin, 1 teaspoon coriander, and ½ teaspoon paprika.
  6. Toast spices 30 seconds, stirring constantly, until fragrant.
  7. Stir in 1 can (13.5 oz) full-fat coconut milk.
  8. Return chicken; bring to a simmer.
  9. Reduce heat to low; simmer 12-15 minutes until sauce thickens and chicken is cooked through to 165°F.
  10. Add 2 cups fresh baby spinach; cook 1-2 minutes until wilted.
  11. Adjust seasoning with salt, pepper, or a squeeze of lime juice.
  12. 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.