Coconut Chicken Curry

Ingredients

• 2 tablespoons coconut oil
• ½ medium onion (finely minced)
• 1 head garlic (chopped (10–12 cloves)
• 2 tablespoons ginger (minced)
• 1 tablespoon EACH: ground cumin, coriander, and turmeric
• 1 teaspoon cayenne powder (optional)
• 3 chicken breasts (chopped into bite-sized pieces)
• 28 ounce can of crushed tomatoes
• 2 teaspoons sea salt
• 15 ounce can coconut milk
• 3 ounces baby spinach
• A few handfuls of cherry tomatoes (cut in half)
• 1 cup chopped cilantro

Instructions 

1. Heat the coconut oil in a large skillet over medium-high heat. Add the onion and cook until it softens, about 5 minutes. Add the garlic and ginger to the pan and cook for 1 minute. Add the cumin, coriander, turmeric, and, if using, the cayenne and cook for 1 minute.2 tablespoons coconut oil, ½ medium onion, 1 head garlic, 2 tablespoons ginger, 1 tablespoon EACH: ground cumin, coriander, and turmeric, 1 teaspoon cayenne powder
2. Add the chicken, crushed tomatoes, and sea salt to the pan and stir well. Bring to a simmer then cover and reduce the heat to medium-low. Simmer, covered, for 15 minutes, carefully removing the lid (the curry will splatter!) to stir a few times.3 chicken breasts, 28 ounce can of crushed tomatoes, 2 teaspoons sea salt
3. Once the chicken pieces are cooked, stir in the coconut milk, spinach, cherry tomatoes, and cilantro. Season to taste with more salt, as needed.