Ingredients
Scale
- 3 tablespoons grapeseed oil, divided
- 1 lb boneless, skinless chicken thighs
- 1 small onion, diced
- 6 garlic cloves, minced
- 1 inch ginger, peeled and minced
- 1 teaspoon salt
- 1-2 tablespoons curry powder (see note)
- 1 teaspoon turmeric powder
- 1 can chickpeas, drained and rinsed
- 1 can coconut milk
- 2 cups baby spinach, roughly chopped
Instructions
- Heat 2 tablespoons oil in a large skillet over medium-high heat. Season chicken with salt and pepper and sear for 2 minutes per side. Set aside.
- Reduce heat to medium, add remaining oil to pan and then add onion. Saute for 3-5 minutes, until softened.
- Add garlic, ginger, salt, curry powder and turmeric powder and cook for another minute.
- Add chickpeas and coconut milk and stir to combine. Bring to a boil, add chicken back to pan and reduce heat. Let simmer for 15 minutes, until chicken is cooked through. Shred chicken in pan.
- Add spinach and let cook for 2-3 minutes until just wilted.
- Serve over rice, or with naan.
Notes
- Curry power spice level can vary from brand to brand, so I suggest starting with one tablespoon and tasting as you go. - Sometimes curry powder can taste a tiny bit bitter. If you feel this way, add a little a honey or sugar at the end to balance. You can also add some lemon juice to help balance out those flavors!
- Prep Time: 10 minutes
- Cook Time: 25 minutes