Chicken Curry In a Hurry!

Much better than takeout, Gundry MD’s easy chicken curry is really a fast, healthy one-pot meal — and it is ready quicker than the delivery man could possibly get there! Eat by itself or serve over cauliflower grain, miracle grain, or millet.

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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