Coconut Chicken Curry

This delicious and healthy meal takes about 30 minutes to prepare and is usually devoured and enjoyed by the whole family.

Time:  30 minutes

INGREDIENTS

• 2 lbs boneless, skinless chicken thighs, cut into 1″ cubes

• 2 1/2 tsp curry powder

• 1 1/2 tsp salt

• 1/2 tsp black pepper

• 2 TBSP (plus 2 tsp) coconut oil or ghee

• 1 medium onion, chopped

• 1 can full-fat coconut milk

• 1 (3″) piece ginger, peeled

• 4 garlic cloves, peeled

• 1/2 cup raw cashews, chopped

• 10 oz baby spinach

• cilantro

• cooked rice (optional)

PREPARATION

Toss chicken with curry powder, salt and pepper in medium bowl.

Heal 2 Tbsp coconut oil or ghee in large skillet over medium-high heat. Add onion and cook until softened, about 2 minutes.

Purée coconut milk, ginger and garlic in blender until smooth.

Add chicken and coconut milk mixture to skillet and simmer until chicken is thoroughly cooked and sauce has thickened (about 7-10 minutes).

Meanwhile, heat 2 tsp coconut oil in small skillet over medium heat.  Add cashews and toast, stirring constantly, until fragrant and lightly browned (2-3 minutes).  Immediately transfer to a small bowl.

Add spinach to chicken mixture and cook until wilted (1 minute).  Portion out into bowls.  Top with cashew mixture and cilantro.  Serve with rice.