Chicken & Coconut Curry

Ah…variety is the spice of life, is it not? This innovative dish lives up to this philosophy without falling short of being deliciously simple and nutritious. Better yet, you won’t have to sacrifice your time or your waistline.

Ingredients:
1 teaspoon ground cinnamon
1 teaspoon curry powder
8 chicken thighs (skinless)
1 14oz can coconut milk
1/2 ounce lime juice
2 teaspoon ground cardamom
3 teaspoon chili pepper – seeds and flakes
1 tablespoon ginger root
2 tablespoon vegetable oil
1 1/2 teaspoon black pepper
1/2 teaspoon ground cloves

Directions:
Heat oil in a skillet over medium-high heat. Add spices and stir for a few minutes. Mix in ginger, add the chicken and the coconut milk.
Add just enough water to barely cover the chicken pieces and bring to a boil. Reduce heat immediately and simmer, uncovered, for 40 minutes, stirring occasionally.

Before serving, give it a generous sprinkling of black pepper and a squeeze of lime.

Serve with basmati or brown rice.