Ingredients:

  • 1½ lbs (680 g) boneless, skinless chicken thighs, cut into bite-sized pieces
  • 2 tablespoons (30 ml) vegetable oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon (15 g) ginger, freshly grated
  • 1-2 fresh green chilies, sliced
  • 1 teaspoon (5 g) ground cumin
  • 1 teaspoon (5 g) ground coriander
  • ½ teaspoon (3 g) cayenne pepper (optional)
  • 1 can (14 oz/400 g) coconut milk
  • 1 cup (240 ml) chicken broth
  • ½ cup (125 g) peanut butter
  • 1 tablespoon (15 ml) soy sauce
  • Salt and pepper to taste
  • 2 cups (300 g) fresh spinach leaves or kale
  • Chopped fresh cilantro for garnish
  • Chopped peanuts for garnish

Instructions:

  1. Heat oil in the Dutch oven over medium heat.
  2. Add onions; cook until softened and translucent (about 5 minutes).
  3. Stir in minced garlic, ginger, and green chilies; sauté for another 2 minutes until fragrant.
  4. Add the chicken pieces; season with salt and pepper. Cook until golden brown on all sides (about 5-7 minutes).
  5. Stir in cumin, coriander, and cayenne pepper (if using); cook for 1 minute to toast spices.
  6. Pour in coconut milk and chicken broth; stir well. Add peanut butter and soy sauce; mix until smooth.
  7. Bring to a gentle simmer; reduce heat to low. Cover and let cook for 25-30 minutes, stirring occasionally.
  8. Stir in spinach or kale; cook until wilted (about 2-3 minutes).
  9. Adjust seasoning as needed and serve hot, garnished with cilantro and chopped peanuts.