Curry Chicken

Adapted from alexandracooks.com

I’ve made this both with butter and milk and with coconut oil and coconut milk. After eating the butter version, my oldest told me it tasted like Christmas in a bowl. He enjoyed it the most of all. My family prefers it with butter and milk, but I thought the coconut version was very good as well, although, I maybe would have cut back a bit on the amount of oil and add to taste. I’ve also read that you can use 3 pounds of chicken because there is a fair amount of sauce left. I used a little over 2 pounds last time and I did have to add a little salt to taste. **update** 3 pounds of chicken works great with the sauce and I also really loved it with a butter and coconut cream combination!

*This is GLUTEN FREE when served with rice and can be made DAIRY FREE*

Ingredients

• 2-3 lbs chicken thighs
• 1-15 ounce can diced tomatoes
• 2 tablespoons curry powder
• 1/4 teaspoon powdered ginger
• 1 tablespoon minced garlic
• 2 teaspoons course sea salt (if using fine sea salt, reduce to 3/4 teaspoon) plus more to taste
• 1 stick/4 ounces butter or 4 ounces coconut oil
• 1/2 cup heavy cream of full fat unsweetened coconut milk or cream from a can or 1/2 cup of heavy cream (whole milk does the job too if you’re in a pinch, but heavy cream does taste a lot better!)
• 5 ounces baby spinach
• handful of cilantro
• serve with soaked and baked rice (brown or white) and/or naan bread

Directions

Put tomatoes, curry powder, ginger, garlic and salt in a dutch oven and mix to combine.

Add chicken and stir to coat.

Bring to a simmer and then reduce tempurature to medium low and cook for 30-40 minutes until chicken is tender.

Uncover pot and remove chicken. Chop the chicken into bite size pieces. Add butter or oil and milk or coconut cream and mix until melted.

Add spinach and let wilt. Add chicken and cilantro.

Serve over rice and/or with naan bread.