Linda's chicken curry

6 serving Kroger Thai Style sweet chili chicken thighs
1 serving sweet yellow onion, raw (1 medium onion) (by COUNTRYCITYMIX)
2 serving Smart Balance Light with flaxseed oil spread
2.5 cup Kroger Chick Peas (canned)
12 tsp A Taste of Thai: Curry Paste, Green (by JO_JO_BA)
1 package (10 oz) Spinach, fresh
3 serving Aldi's Spice Club Minced Garlic - 1 tsp (5g) (by THENEWKAREN)
1 tsp Turmeric, ground
1 tbsp Curry powder
1 tsp Coriander seed
1 tbsp Cilantro, dried
1.75 cup Canned Goods: Thai Kitchen Organic Coconut Milk (13.66 oz can)

I serve over cauliflower rice but any kind of rice would work

Melt butter in large pot. Add diced onion and cook until they start to brown. Add in garlic and cook until it starts getting light brown but not to dark or it will burn. Add Chicken and spices, except cilantro. Cook with lid on turning after a few minutes until chicken is done. At this point I break it up some with my spoon. Add coconut milk and curry paste. Heat until starts to boil then turn down to simmer. Right before serving add spinach and let wilt. Top with fresh or dried cilantro. Serve over cauliflower rice for a lower carb option or regular jasmine rice. Neither is in nutrition info

Serving Size: Makes 6 generous servings

Number of Servings: 6

Recipe submitted by SparkPeople user LBOLLING2.