Ingredients:

  • 2 lbs boneless, skinless chicken thighs, cut into 1-inch chunks
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp mild curry powder
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 can (13.5oz) full-fat coconut milk
  • 2 tbsp tomato paste
  • 1/2 cup low-sodium chicken broth
  • 1 tbsp coconut oil
  • 2 cups fresh baby spinach
  • 1 tbsp fresh lime juice
  • 1/4 cup fresh cilantro, chopped

Instructions:

  1. Combine the diced onion, garlic, ginger, and coconut oil in the bottom of the crockpot. Note: This creates a flavor bed for the chicken.
  2. Place the chicken thigh chunks on top of the aromatics.
  3. In a small bowl, whisk together the curry powder, turmeric, cumin, salt, and pepper.
  4. Sprinkle the spice blend evenly over the chicken. until every piece is dusted yellow.
  5. In a separate jug, whisk together the coconut milk, tomato paste, and chicken broth until smooth.
  6. Pour this mixture over the chicken and stir gently to ensure every piece is coated.
  7. Cover and cook on Low for 6 hours until the chicken is fork tender and the sauce is velvety.
  8. Stir in the baby spinach and let the residual heat wilt the leaves for 2-3 minutes.
  9. Stir in the fresh lime juice and chopped cilantro just before serving.