Better than takeout, Steven Gundry MD’s easy chicken curry is a fast, healthy one-pot meal — and it’s ready faster than the delivery man can get there! Eat on its own or serve over cauliflower rice, miracle rice, or millet.
Simple Chicken Spinach Curry
¼ cup virgin coconut oil
5 chicken thighs, skin removed, chopped
1 large onion, diced
4 cloves garlic, diced
1 Tbsp minced fresh ginger
2 Tbsp curry powder
1 tsp cumin
½ tsp cinnamon
½ tsp ground cardamom
½ tsp paprika
1 tsp sea salt
4 cups baby spinach
2 cans full fat coconut milk
Cilantro, parsley, or mint, to garnish
Heat the oil in a large skillet over medium high heat
Add chicken and sear on all sides, then add onion, garlic, and ginger.
Cook, stirring frequently, until onion is tender and translucent, and garlic and ginger are fragrant.
Add curry, cumin, cinnamon, paprika, and sea salt and cook an additional 2 minutes, then add baby spinach.
Let baby spinach wilt (you may need to add it to the pan in batches), then add coconut milk to the pot.
Let simmer until chicken is very tender, then serve over cauliflower or miracle rice, garnished with fresh herbs.