John and I were just saying how much we love Indian food made at home. This recipe is easy and it comes out delicious. Enjoy!
2 lbs. boneless, skinless chicken breasts or thighs (approx. 4 breasts or 7 thighs), cut into 1-inch cubes 2 1/2 tsp. mild curry powder 1 1/2 tsp. kosher salt 1/2 tsp. freshly ground black pepper 2 Tbsp. virgin coconut or vegetable oil (plus 2 tsp.; optional) 1/2 medium onion, chopped 1 (14-ounce) can coconut milk (preferably full-fat) 1 (2 1/2-inch) piece of ginger, peeled 4 garlic cloves, peeled 5 ounces baby spinach Rice
Toss chicken with curry powder, salt, and pepper in a medium bowl. Heat 2 Tbsp. oil in a large skillet (at least 12 inches in diameter) over medium-high. Add onion and cook, stirring, until softened, about 2 minutes. Puree coconut milk, ginger, and garlic in a blender until very smooth. Add chicken and coconut milk mixture to skillet and cook, tossing occasionally, until chicken is cooked through and sauce has thickened, 7-10 minutes. Fold spinach into chicken mixture and cook until wilted, about 1 minute. Divide among 4 bowls. Serve with rice.