Mild Coconut Curry Chicken

What you need

• 1.5 lbs boneless, skinless chicken thighs, cubed
• 1 tbsp vegetable oil
• 1 tsp salt
• 1 cup onion, diced
• 2 cloves garlic, minced
• 1 tbsp mild curry powder
• 1 can (13.5 oz) coconut milk, full-fat
• 0.5 cup chicken broth
• 1 cup spinach, chopped
• Lime wedges for serving

The easy way

1. Season chicken cubes with salt; heat oil in a large skillet over medium-high heat.
2. Cook chicken for 4-5 minutes until browned on all sides and cooked through (165°F); remove from pan.
3. In the same pan, sauté onion for 3 minutes until translucent; add garlic and curry powder, cooking for 30 seconds.
4. Stir in coconut milk and broth; bring to a gentle simmer and return chicken to the pan.
5. Simmer for 5 minutes until sauce thickens slightly; stir in spinach until wilted.
6. Serve over rice with lime wedges; refrigerate leftovers in an airtight container for up to 3 days.

Use your senses. Times are guardrails. Look for the color, texture, and doneness cues in the steps, and refrigerate perishable leftovers promptly.