This delicious, rich and heart-healthy recipe is filled with warming spices. Some properties found in black pepper, ginger, chili, garlic and curry powder may help reduce the risk of heart disease and inflammation.

Coconut milk improves digestion, may help  reduce cholesterol, and is rich in electrolytes.

Ingredients

• 2 tablespoons olive oil or coconut oil
• 1 teaspoon finely chopped fresh ginger
• 1 teaspoon chili paste
• 1 teaspoon smoked paprika
• 1 heaped tablespoon garam masala or curry powder
• 1 onion, finely chopped
• 5 garlic cloves, chopped
• 8 chicken thighs
• 1 small potato, cut up into 1-inch cubes
• 1 (14-ounce) can coconut milk
• Zest and juice of 1 lime
• 1 bunch of Swiss chard, kale, or bock choy, washed and finely chopped
• Salt and pepper, to taste
• 1 bunch of mint, washed and finely chopped

Instructions

1. In a Dutch oven or large pot, add 2 tablespoons of oil, then ginger, chili paste, paprika, curry powder and chopped onion.
2. Sauté until translucent, then add garlic and cook for 1 minute.
3. Add chicken thighs, potatoes and coconut milk and simmer for 20 minutes. If the broth gets too thick, dilute with ¼ cup of water.
4. Add chard, kale or bock choy. Cook for another 5 minutes.
5. Add lime zest into coconut chicken, then add lime juice.
6. Serve garnished with chopped mint sprinkled on the top.