Ingredients:

  • 2 tbsp vegetable oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 2 tbsp fresh ginger, grated
  • 1-2 green chilies, sliced
  • 1 tbsp curry powder
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 lb chicken breast, diced into bite-sized pieces
  • 1 can coconut milk
  • 1 cup chicken broth or water
  • 2 cups spinach or kale, chopped
  • Salt and pepper to taste
  • 1 tbsp lime juice (optional)
  • Fresh cilantro for garnish

Instructions:

  1. Heat oil in a large skillet over medium heat. Add onion, cooking until soft and translucent (about 5 minutes).
  2. Stir in the minced garlic, grated ginger, and green chilies. Cook for another 1-2 minutes until fragrant.
  3. Mix in the curry powder, ground cumin, and ground coriander. Stir continuously for 1 minute to toast the spices.
  4. Add the diced chicken to the pan, stirring to coat in the spices. Cook until the chicken is no longer pink, about 5-7 minutes.
  5. Pour in the coconut milk and chicken broth, bringing to a gentle simmer. Reduce heat and cook for 15 minutes, allowing flavors to meld.
  6. Stir in the chopped spinach or kale until wilted, about 2-3 minutes.
  7. Season with salt, pepper, and lime juice if desired. Remove from heat.
  8. Serve hot, garnished with fresh cilantro.