Coconut Chicken Curry

Have a can of coconut milk lying around? We did! So we made this curry.

Ingredients

• 1 tablespoon of ghee

• 1 pound of skinless, boneless chicken thighs - cubed

• 1 yellow squash

• 1 cup of baby spinach, fresh

• 1/2 a red onion, chopped

• 4 cloves of garlic, minced

• 2 tablespoons of curry powder

• 1 cup of chicken broth

• 1/2 cup of coconut milk

• 8 oz. of diced tomatoes

• salt & pepper to taste

• cilantro for garnish

Recipe

1. In a medium pot, heat the ghee. Add the cubed chicken and season with salt and pepper. Sear the chicken on high heat for 5 minutes.

2. Add the onion & garlic and cook for another 2-3 minutes.

3. Add the curry powder and mix well. Cook for another 2-3 minutes.

4. Finally, add the chicken broth, diced tomatoes, coconut milk, and yellow squash.

5. Stir everything together. Bring the curry to a boil and then cover with a lid. Cook for 10 to 15 minutes.

6. Add the spinach, mix, and cook until spinach is wilted.

7. Garnish with cilantro and serve over rice. Enjoy!