Ingredients
1 lb boneless, skinless chicken thighs or breasts
2 tbsp vegetable oil
1 large onion, finely chopped
3 garlic cloves, minced
1 tbsp fresh ginger, minced
2 tsp ground cumin
2 tsp ground coriander
1 tsp ground turmeric
1 tsp paprika
1 tsp garam masala
½ tsp cayenne pepper (optional)
1 can (14 oz) diced tomatoes
1 cup chicken broth
1 can (14 oz) coconut milk
2 cups baby spinach
Salt to taste
Fresh cilantro, chopped (for garnish)
Directions
1. Cut the chicken into bite-sized pieces and set aside.
2. Heat the vegetable oil in a large pan over medium heat.
3. Add the chopped onion and sauté until it becomes soft and translucent, about 5-7 minutes.
4. Add the minced garlic and fresh ginger, cooking for another 2-3 minutes until fragrant.
5. Stir in the ground cumin, ground coriander, ground turmeric, paprika, garam masala, and cayenne pepper (if using). Cook for about 1-2 minutes, allowing the spices to blend.
6. Add the diced tomatoes and cook for another 5 minutes, stirring occasionally.
7. Pour in the chicken broth and coconut milk, stirring well to combine.
8. Add the chicken pieces to the pan, ensuring they are fully submerged in the sauce.
9. Bring the mixture to a simmer, then reduce heat to low. Cover and let it cook for about 20-25 minutes, or until the chicken is fully cooked.
10. Stir in the baby spinach and cook until wilted, about 2-3 minutes.
11. Season with salt to taste.
12. Serve the curry chicken hot, garnished with freshly chopped cilantro.