Description
This curry has just a few ingredients that play well together to create a super fast, easy meal with tons of flavor.
Ingredients
- Oil, As Needed
- 1 pound Boneless, Skinless Chicken Thighs
- 3 teaspoons Yellow Curry Powder, Divided
- ½ teaspoons Salt, Plus More To Taste
- 1 cube Chicken Bouillon
- 15 ounces, fluid Diced Fire Roasted Tomatoes
- ½ teaspoons Cayenne Pepper
- 15 ounces, fluid Coconut Milk
- 5 ounces, weight Baby Spinach Leaves
- Rice, Naan, Or Both, For Serving
Preparation
Preheat a large skillet to medium-high with a drizzle of oil. Sprinkle chicken on both sides with 1 teaspoon of the curry powder and 1/2 teaspoon salt.
When the skillet is hot, sear the chicken on both sides until nearly cooked through, about 7 minutes per side. When brown, remove to a plate to rest. Reduce the heat on the skillet to medium and add another drizzle of oil.
To the same skillet, add the rest of the curry powder (2 teaspoons), bouillon cube, fire roasted tomatoes, cayenne pepper, and coconut milk. Stir to combine and dissolve the bouillon. Taste, and add more pinches of salt and cayenne to your preference until the mixture is very flavorful.
Let the curry sauce simmer gently for 10 minutes until reduced slightly. During this time, shred the chicken to bite sized pieces.
Return the chicken (and any juices from the plate—flavor, hello) to the curry and add the spinach. Turn the heat off and stir for 1 minute to wilt the spinach. Taste and add more salt to your preference. Serve with rice, naan, or both. Enjoy!
