2 pounds boneless, skinless chicken breasts or thighs (about 4 breasts or 7 thighs), cut into 1" cubes
2 tablespoons curry powder
1 ½ teaspoons Celtic sea salt
½ teaspoon freshly ground black pepper
2 tablespoons coconut oil
½ medium onion, chopped
1 (14-ounce) can coconut milk (full-fat)
1 (2 ½") piece ginger, peeled
4 garlic cloves, peeled
1 ½ cups chicken bone broth (preferably homemade)
5 ounces baby spinach
8 ounces green beans (cut into 2 inch pieces)
Toss chicken with curry powder, salt, and pepper in a medium bowl.
Heat 2 Tbsp. coconut oil in a large skillet (at least 12" in diameter) over medium-high. Add onion and cook, stirring, until softened, about 2 minutes.
Purée coconut milk, ginger, and garlic in a blender until very smooth.
Add coconut milk mixture to skillet and cook, tossing occasionally, until chicken is cooked through and sauce has thickened, 7-10 minutes.
Add chicken bone broth.
Fold spinach and cut greens beans into chicken mixture and cook until wilted, about 1 minute. Divide among 4 bowls.
Serve with rice along side or on top.