Coconut Curry Chicken

Ingredients

• 8 raw Boneless/Skinless Chicken Thighs
• 2 1/4 cup Coconut Milk
• 1 cup chicken broth
• 2 1/2 tbsp coconut oil - Goya can
• 1.5 tbsp curry powder
• 3 cloves garlic
• 1.5 tsp grated ginger
• 1 tsp Cinnamon
• 1.5 tsp salt
• 1/4 medium Red Onion or yellow if desperate
• 1/8 tsp red pepper
• 1/8 tsp cayenne
• 1 cup spinach
• 1/2 bushel chopped cilantro
• 1 cup (post) chopped spinach
• 1/4 cup sour or heavy cream

Instructions

1. Finely chop onion and garlic and grate ginger root

2. Chop chicken into 1 inch cubes

3. Add coconut oil to medium-high heat (electric range 7 - cast iron

   pot)

4. Add chicken and cook partially.

5. Add onion, ginger, garlic, curry powder, cayenne, crushed red

   pepper, and cinnamon to the pan with the chicken and cook for 2-3

   minutes, careful not to burn the spices

6. Add coconut milk and broth and stir

7. Reduce for 25 minutes (electric range 5) keep adding cilantro when

   stirring

8. Scrape bottom and mix periodically with metal spoon or spatula

9. Add cream and chopped spinach

10. Reduce until thick consistency. DON'T LET IT BURN! There is a

    certain point where it gets really fragrant. Reduce the heat so it

    maintanes that.

11. Add cream and salt if it over-reduces

12. Salt and pepper to taste

13. Garnish with cilantro