Using one skillet, this healthy coconut curry chicken is full of earthy and savory flavors best served over a bed of steaming hot jasmine rice. It's a weeknight dinner keeper!
Cuisine: American, Indian, Thai
Keyword: chicken curry, weeknight dinner
1yellow onion, diced
2tablespoonsfresh ginger, minced(from a 1 and ½ inch piece)
2teaspoonsyellow curry powder
3tablespoonsred curry paste
1large red bell pepper, sliced into ½" strips
1poundboneless skinless chicken thighs or breasts, cut into 1 inch pieces
1canfull fat coconut milkdon't use lite
Heat 2 tablespoons olive oil in a large deep skillet over medium-high heat. Add onion and saute for 3-4 minutes until they become translucent and tender. Add garlic and ginger and cook for 1 more minute. Add in curry powder, red curry paste, and coriander until vegetables are covered.
Add red pepper, chicken, and salt and pepper. Add more olive if pan looks too dry. Cook, stirring often for about 4-5 minutes or until the chicken is browned on both sides, but not cooked through.
Pour in the coconut milk and squeeze the lime. Stir until chicken is cooked through (juices run clear and cooked to 165˚ F). The curry sauce should be slightly thickened at this point. Fold in spinach and then remove from heat.
Serve curry over jasmine rice. Garnish with cilantro or basil if desired. Enjoy!
Storage: Store any leftovers in the refrigerator for up to 4 days. The flavors are even more delicious as the sauce has time to settle!