This is a recipe that has been modified from the Looneyspoons Collection by Janet and Greta Podleski
2 tablespoons olive oil
1 1/2 chopped white onions
2 tsp grated gingerroot
1 1/2 tsp chili powder
3/4 tsp each of ground coriander, and ground turmeric
1/2 tsp each ground cinnamon and ground cumin
1 can no salt added diced tomatoes or 28oz of fresh tomatoes
2 tbsp maple syrup
1/3 tsp sea salt and fresh ground pepper
one large tray of chicken thighs, cut up into small bit size pieces
one cup coconut yogurt
1 tbsp minced fresh cilantro
spinach leaves to serve the curry on
1/3 cup coconut milk (So Delicious Coconut Milk Beverage)
1 crown broccoli cut in bit size pieces
6 small boy choy cut into small bit size pieces
3-4 cups water
using a big pot or big skillet add oil, onions and garlic over medium heat. Cook slowly, stirring often, until onions are tender, about 5 minutes. Add gingerroot, chili powder, coriander, turmeric, cinnamon and cumin. Cook one more minute. Add tomatoes, water, maple syrup, salt and pepper. Reduce heat to low. Cover and simmer for about 10 minutes.
Put heat back up to medium. Add chicken thighs and coconut milk. Cook for 20-30 minuets until chicken is cooked. Add yogurt at the end.
Serve over spinach leaves in stead of rice for a less calorie and less carbohydrate meal.