This one pot meal is about as easy as it gets yet tastes like its been cooking all day.
6 free range boneless, skinless chicken thighs
1 can full-fat coconut milk
1-3 tsps garam masala spice (depending on how strongly flavored you like it)
2 cups organic spinach
In a large pot, cook coconut milk, thighs and spice over medium heat for 20 minutes or until thighs are done. Add spinach and cook for 1-2 minutes so that it wilts rather than overcooks.
That’s it! You don’t need to babysit this meal at all.
Other veggies that go well with this dish are zucchini, shiitakes and carrots. You can add them in addition to or instead of the spinach.