Directions:
In a large skillet, heat coconut oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.
Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
Add the chicken pieces to the skillet, seasoning with salt, pepper, curry powder, and turmeric. Cook until the chicken is browned on all sides, about 5-7 minutes.
Pour in the coconut milk and add the sliced bell pepper. Bring to a simmer, then reduce the heat to low and cover. Cook for 20-25 minutes, or until the chicken is cooked through and tender.
Stir in the chopped spinach and cook for another 3-5 minutes until wilted.
Serve hot over cooked rice or with naan, garnished with fresh cilantro.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 480 kcal | Servings: 4 servings
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