Coconut Chicken Curry

Ingredients:

• 1.5 pounds boneless skinless chicken thighs

• 1 tablespoon olive oil

• 1 small yellow onion

• 3 cloves of garlic

• 1 tablespoon fresh ginger

• 2 tablespoons curry powder

• 1 teaspoon turmeric

• 1 teaspoon cumin

• 1/2-1 teaspoon cayenne pepper

• 1 tsp salt

• 1 tablespoon tomato paste

• 1 can full-fat coconut milk

• 1/2 cup chicken broth

• 1 tsp honey

• juice of 1 lime

• 1 red bell pepper

• 1 bag of fresh spinach

Instructions:

• Cube chicken, season with salt and pepper and sear until golden.

• Remove chicken and set aside. Sautee onion until soft, then add in garlic and ginger. Cook until fragrant.

• Stir in curry powder, turmeric, cumin & cayenne. Toast spices for 30-45 seconds.

• Add tomato paste and cook for an additional minute.

• Pour in coconut milk, broth, and honey and bring to a lower simmer.

• Return chicken to pan and simmer for 10-15 mins.

• Add bell pepper and spinach in the last five minutes of cooking.

• Serve with jasmine rice, fresh cilantro and lime wedges!