Coconut Cream Chicken Curry

1.Heat the vegetable oil in a large skillet over medium heat.

2.Add the chopped onion and sauté until translucent, about 3-4 minutes.

3.Stir in the minced garlic and ginger, cooking for an additional 1-2 minutes until fragrant.

4.Add the chicken pieces to the skillet and season with salt and pepper. Cook until the chicken is browned on all sides, about 5-7 minutes.

5.Sprinkle the curry powder over the chicken and stir to coat evenly.

6.Pour in the coconut milk and bring the mixture to a gentle simmer.

7.Add the sliced red bell pepper and sugar, stirring to combine.

8.Cover the skillet and let the curry simmer for 15-20 minutes, or until the chicken is cooked through and tender.

9.Stir in the spinach leaves and lime juice, cooking for an additional 2-3 minutes until the spinach is wilted.

10.Taste and adjust seasoning with more salt, pepper, or lime juice if needed.

11.Serve the curry hot, garnished with fresh cilantro, over rice or with naan.