- 2 tbsp canola oil
- ¼ c chopped onion
- 1 tbsp chopped garlic
- 1 tbsp curry powder
- ½ tsp ground cumin
- 1 tsp ginger
- 1 tbsp tomato paste
- 1 tbsp flour
- 1 ½ c chicken broth
- 4 boneless, skinless chicken breasts, sliced
- ½ c coconut milk
- ½ c sour cream
- 5 oz baby spinach leaves
- Salt, pepper, and cilantro to taste
Heat oil in large saucepan or Dutch oven over medium heat. Sauté onion until golden. Add garlic, curry powder, cumin and ginger and continue sautéing. Add tomato paste and flour and sauté an additional minute.
Slowly whisk in broth and increase heat. When brought to a boil, reduce heat and simmer until sauce begins to thicken.
Add chicken to pot and simmer until cooked through (about 15 minutes).
Whisk in coconut milk and sour cream and return to simmer.
Remove from heat, stir in spinach, and season to taste.
Serve immediately, with rice. Garnish with shredded coconut and toasted peanuts, if desired.