# Easy Coconut Chicken Curry

> Tender chicken thighs simmered in a fragrant coconut curry sauce with peppers and spinach.

Serves 4. Prep 10 min, cook 25 min. dinner; gluten-free, dairy-free, high-protein. Contains: chicken.

Nutrition per serving (USDA FoodData Central): 620 calories, 42 g protein, 60 g carbs, 24 g fat, 5 g fiber, 910 mg sodium.

## Ingredients

- 1 1/2 lb chicken thigh, cut into 1-inch pieces
- 1 tbsp vegetable oil
- 1 cup yellow onion, chopped
- 3 clove garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp curry powder
- 1 tbsp tomato paste
- 1 cup coconut milk
- 1/2 cup chicken broth
- 2 bell pepper, sliced
- 4 cup spinach
- 1 1/4 cup white rice, uncooked
- 1 tbsp lime juice
- 1 tsp kosher salt

## Instructions

1. Cook the rice with 2 1/2 cups water: bring to a boil, cover and simmer on low 15 minutes.
2. Heat the oil in a large deep skillet over medium-high heat. Brown the chicken 4 minutes, seasoning with salt. Remove to a plate.
3. Cook the onion 3 minutes, then add the garlic, ginger, curry powder and tomato paste for 1 minute.
4. Pour in the coconut milk and broth, scraping up the browned bits. Add the chicken and peppers and simmer 12 minutes until the chicken reaches 165°F.
5. Stir in the spinach and lime juice until wilted. Serve over the rice.

recipe_id: `coconut-chicken-curry` (use with the Mise MCP tools build_shopping_list and log_calories)