This delicious and healthy meal takes about 30 minutes to prepare and was devoured and enjoyed by the whole family.
Yield: enough to fill up 5 hungry people and have some leftovers
Time: 30 minutes
- 4 lbs boneless, skinless chicken thighs, cut into 1″ cubes
- 5 tsp curry powder
- 3 tsp salt
- 1 tsp black pepper
- 4 TBSP (plus 4 tsp) coconut oil or ghee
- 1 medium onion, chopped
- 2 cans full-fat coconut milk
- 1 (5″) piece ginger, peeled
- 8 garlic cloves, peeled
- 1/2 cup raw cashews, chopped
- 10 oz baby spinach
- cooked rice (optional)
Toss chicken with curry powder, salt and peeper in medium bowl.
Heal 4 Tbsp coconut oil or ghee in large skillet over medium-high heat. Add onion and cook until softened, about 2 minutes.
Puree coconut milk, ginger and garlic in blender until smooth.
Add chicken and coconut milk mixture to skillet and cook until chicken is thoroughly cooked and sauce has thickened (about 7-10 minutes).
Meanwhile, heat 4 tsp coconut oil in small skillet over medium heat. Add cashews and cook, stirring, 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.