1 1/2 - 2poundsboneless skinless chicken thighs, trimmed of any excess fat
1tablespoonolive oilor coconut oil
1can (13 ounce)unsweetened coconut milk
1 can (8 ounce)tomato sauce
Finishers
fresh spinachabout 2 handfuls
cilantro leaves
mint leaves
plain yogurt
white or brown rice
Instructions
In a large bowl combine garlic powder, coriander, cumin, ginger, salt, and cayenne with a fork. Place chicken in the spice bowl and using a fork, tongs, or your hands mix chicken with spices until chicken pieces are thoroughly coated.
In a large skillet heat the oil over medium heat. Add the chicken pieces to the pan and cook chicken for 3 minutes undisturbed so that a nice spiced crust forms. Flip the chicken pieces and cook for an additional 3 minutes. Total searing time is 6 minutes.
Next, add the coconut milk and tomato sauce to the pan. Move chicken pieces around in the pan to help blend the coconut milk and tomato sauce. Bring to a full simmer and then cover with a lid. Reduce heat to medium-low or low (you want the sauce to be at a medium simmer) and cook for an additional 10 minutes, until chicken is thoroughly cooked through.
To serve, place rice followed by spinach on a platter. Then transfer chicken and top with fresh cilantro and mint. Serve with a side of plain yogurt. Or, alternatively, place rice into individual bowls and then layer with spinach and chicken, fresh herbs and yogurt. Enjoy!
Notes
Use tomato paste combined with water if you don’t have tomato sauce on-hand.For a slightly thicker sauce use coconut cream instead of coconut milk.Once the tomato sauce and coconut milk have been added to the pan, the spinach can be also be added if your preference is a thoroughly wilted spinach.If you prefer chicken breasts over thighs, they can be used but the cooking time will need to be reduced.