AFRICAN COCONUT CURRY
2 pounds boneless chicken thighs and breasts cut into 1 inch cubes
1/4 cup olive oil
3/4 cup diced onion,
1 tablespoon minced garlic
2 tablespoons curry powder
1 tablespoon ground ginger
1 tablespoon ground coriander
1 tablespoon ground cumin
1 tablespoon mild New Mexico chile powder
1 can diced tomatoes
1 tablespoons tomato paste
1 cup chicken stock
1 can coconut milk
1-2 teaspoons kosher salt, to taste
Heat olive oil in a dutch oven over medium heat until shimmering. Sauté the onion and garlic 2-3 minutes until softened. Add the chicken and cook, stirring, until it loses its raw color, about 10 minutes. Add the curry, ginger, coriander, cumin and chile powder. Stir to coat the chicken and cook 3-5 minutes until spices start to stick to the pan. Reduce heat if needed. Add the tomato, cooking 2 minutes, stirring. Add the tomato paste and mix well.
Add the chicken stock and mix thoroughly. Add the coconut milk and allow to dissolve in the stew, stirring well. Add the salt. Turn up heat to medium-high and bring to a boil, then reduce heat and simmer for 20 minutes, uncovered, stirring occasionally. (May be made ahead and gently reheated.)
Serve in a bowl over steamed basmati rice. Garnish bowl with Sautéed Spinach with Garlic.
Makes 4-6 servings.
SAUTÉED SPINACH WITH GARLIC
2 tablespoons olive oil
1 teaspoon garlic
8 cups fresh baby spinach (about 5 ounces)
Heat oil in a large pot over medium heat. add the garlic and cook for 10-15 seconds. Add the spinach and stir to coat. Continue to cook until the spinach wilts, about 2-3 minutes.
With a tongs, add the cooked spinach to the bowl on top of the curry and rice. Serve immediately.
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