4 pounds boneless, skinless chicken thighs
juice of 1/2 lime
4 tablespoons extra-virgin olive oil
6 cloves garlic, chopped
1 onion, chopped
4 cardamom pods
1 teaspoon coriander seeds
1 tablespoon curry powder
salt
1/2 cup baby spinach
1.5 cups fat-free Greek yogurt
1 tablespoon tomato paste
3 tablespoons Thai green curry paste
In a large pot, carmelize onions in olive oil. Then, add garlic, cardamom pods, and coriander. Sauté for an additional 5 minutes. Next, deglaze pan with lime juice. Then, add chicken and salt. Cover and continue to cook.
Meanwhile, in a mixing bowl, combine yogurt, tomato paste, salt, and curry paste. Whisk until the texture is smooth.
Then, stir chicken, and add yogurt sauce with curry powder and spinach. Cook for about 5-10 minutes. Enjoy with rice, naan, or roti.
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