Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp neutral oil
  • 2 tbsp mild or Madras curry powder
  • 1 tbsp tomato paste
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 tsp salt
  • ½ tsp black pepper
  • 2 cups fresh baby spinach
  • 1 tbsp fresh lime juice
  • ¼ cup fresh cilantro, chopped

Instructions:

  1. Heat the oil over medium-high heat in a large skillet or Dutch oven. Add the chicken pieces in a single layer and cook without moving for 3-4 minutes until a golden-brown crust forms, then flip and sear the other side. Remove chicken from the pan and set aside on a plate.
  2. Reduce heat to medium. Add the diced onion and sauté for 5 minutes until translucent. Stir in the garlic and ginger, cooking for 60 seconds until fragrant.
  3. Add the curry powder and tomato paste, stirring constantly for 2 minutes to bloom the spices until they smell toasted and nutty.
  4. Pour in the coconut milk, scraping the bottom of the pan to release the browned bits. Stir until the sauce is a uniform, creamy orange.
  5. Return the chicken and any accumulated juices to the pan. Lower heat to a simmer and cook for 12-15 minutes until the sauce thickens slightly and the chicken is tender.
  6. Fold in the fresh baby spinach and stir until just wilted (about 1-2 minutes). Remove from heat, stir in fresh lime juice, and garnish with chopped cilantro.