1 lb -1.5 lb chicken breast ( all cut in half)
1 Can full fat coconut milk
1 -8oz can tomato sauce
1 -14 oz can tomatoes ( diced)
2 Tbs butter or coconut oil
2 cups fresh spinach
1 can chickpeas (rinsed and drained) - pull skins off if possible
1/2 yellow onion, minced
1-2 garlic clove, minced
1 tsp Curry powder
1 tbsp Cumin
1 tbsp Garam masala ( find anywhere)
2 tsp Smoked paprika ( can use regular )
1 tsp Turmeric
1-2 tsp Chili powder
2 tsp ground Ginger
1 tsp Coriander - optional *
1/8 tsp Crushed red pepper- optional
Salt / pepper to taste
1 Lime juiced
1 tbsp Maple syrup
Olive oil spray
Serve with jasmine rice, Brown, or cauliflower ! Or eat alone!
Preheat oven to 375.
Heat an oven proof skillet to medium- high and add butter.
When butter is frothy, add the chicken.
Pan sear 3-4 minutes each side until golden brown. Remove chicken and set aside.
Turn the heat down to medium.
Add 1 tbs. olive oil /spray to pan. add onions and garlic. Let the onions and garlic melt for a minute, and then add the chickpeas. Stir frequently letting the chickpeas sear.
Add the tomato sauce and tomatoes. Add all the remaining spices. Stir and mix well.
Add the can of coconut milk and stir until completely combined.
Turn off heat. Add the chicken back in.
cook in oven for 25-30 minutes.
Garnish with cilantro and serve with rice