Simple Chicken Green spinach Curry
¼ cup virgin coconut oil
5 chicken thighs, skin removed, chopped
1 large onion, diced
4 cloves garlic clove, diced
1 Tablespoons of minced fresh ginger root
2 Tablespoons of curry powder
1 teaspoon cumin
½ teaspoon cinnamon
½ teaspoon ground cardamom
½ teaspoon paprika
1 teaspoon ocean salt
4 cups baby green spinach
2 cans full fat coconut milk
Cilantro, parsley, or mint, to garnish
Heat the oil inside a large skillet over medium high temperature
Add chicken and sear on every side, adding onion, garlic clove, and ginger root.
Prepare, stirring frequently, until onion is tender and translucent, and garlic clove and ginger root are aromatic.
Add curry, cumin, cinnamon, paprika, and ocean salt and prepare yet another 2 minutes, adding baby green spinach.
Let baby green spinach wilt (you may want to combine it with the pan in batches), adding coconut milk towards the pot.
Let simmer until chicken is extremely tender, then serve over cauliflower or miracle grain, garnished with fresh herbs.
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