Coconut Curry Chicken Thighs

• 6 bone-in chicken thighs
• 1 can full-fat coconut milk
• 2 tbsp yellow curry powder
• 1 cup diced tomatoes
• 3 cup baby spinach
• 1 onion
• 4 clove garlic
• 1 tbsp fresh ginger
• 2 tbsp avocado oil
• 1 tsp salt
• 3 cup cooked basmati rice

Instructions

1. 1

   Season the chicken thighs with salt and sear skin-side down in avocado oil over medium-high heat until golden; remove.

2. 2

   Add diced onion to the pan and cook until softened, about 5 minutes.

3. 3

   Stir in minced garlic, grated ginger, and curry powder and toast until fragrant.

4. 4

   Pour in the coconut milk and diced tomatoes, scraping up the browned bits.

5. 5

   Nestle the chicken back in, cover, and simmer 20 minutes until cooked through.

6. 6

   Stir in the spinach until wilted and adjust salt.

7. 7

   Serve over basmati rice with plenty of sauce.