Whole30 Chicken Curry

Why You’ll Love This Recipe You’ll love this Whole30 Chicken Curry because it’s full of bold flavors, completely compliant with …

1 1/2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces 2 tablespoons coconut oil 1 onion, diced 3 cloves garlic, minced 1-inch piece fresh ginger, grated 2 tablespoons curry powder 1 teaspoon ground turmeric 1 teaspoon ground cumin 1/2 teaspoon paprika 1 can (14 oz) full-fat coconut milk 1/2 cup chicken broth (Whole30 compliant) 1 large carrot, sliced 1 red bell pepper, diced 2 cups baby spinach Salt and black pepper, to taste Fresh cilantro, chopped (for garnish) Lime wedges (for serving)

Heat coconut oil in a large skillet or pot over medium heat. Add diced onion and sauté for 3-4 minutes until translucent.
Add garlic and ginger, cooking for another minute until fragrant.
Stir in the curry powder, turmeric, cumin, and paprika, toasting the spices for about 1 minute.
Add the chicken pieces to the skillet and cook until they are lightly browned on all sides, about 5-6 minutes.
Pour in the coconut milk and chicken broth, stirring to combine. Bring the mixture to a simmer.
Add the sliced carrots and diced red bell pepper. Cover and simmer for about 15 minutes, stirring occasionally, until the chicken is cooked through and the vegetables are tender.
Stir in the baby spinach and cook for another 2-3 minutes, until wilted.
Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro and lime wedges.