Ingredients

The following ingredients have 6 Servings
  • 2 tablespoons coconut oil
  • ½ medium onion (finely minced)
  • 1 head garlic (chopped (10–12 cloves))
  • 2 tablespoons ginger (minced)
  • 1 tablespoon EACH: ground cumin, coriander, and turmeric
  • 1 teaspoon cayenne powder (optional)
  • 3 chicken breasts (chopped into bite-sized pieces)
  • 28 ounce can of crushed tomatoes
  • 2 teaspoons sea salt
  • 15 ounce can coconut milk
  • 3 ounces baby spinach
  • A few handfuls of cherry tomatoes (cut in half)
  • 1 cup chopped cilantro

Instruction

  • Heat the coconut oil in a large skillet over medium-high heat. Add the onion and cook until it softens, about 5 minutes. Add the garlic and ginger to the pan and cook for 1 minute. Add the cumin, coriander, turmeric, and, if using, the cayenne and cook for 1 minute.
  • Add the chicken, crushed tomatoes, and sea salt to the pan and stir well. Bring to a simmer then cover and reduce the heat to medium-low. Simmer, covered, for 15 minutes, carefully removing the lid (the curry will splatter!) to stir a few times.
  • Once the chicken pieces are cooked, stir in the coconut milk, spinach, cherry tomatoes, and cilantro. Season to taste with more salt, as needed.