foolproofliving

0 Pat dry chicken with paper towels and cut it into 1-inch small cubes.
1 Place the cubed chicken in a large bowl. Sprinkle 1 teaspoon of the kosher salt and ½ teaspoon ground black pepper onto the chicken and mix to incorporate.
2 Heat 1 teaspoon of the olive oil in the Dutch oven over medium-high heat.
3 Sear half of the chicken cubes turning once until they are lightly golden brown and almost cooked through. Transfer the now-semi-cooked chicken onto a plate. Repeat the same process starting with oil and chicken for the rest of the cubed chicken.
4 To make the curry, add 1 tablespoon of olive oil to the pan. Add the chopped onion and red bell pepper and saute for 4-5 minutes, stirring frequently until softened.
5 Add the garlic, curry powder, and fresh ginger and saute for 2-3 minutes, stirring constantly, until the garlic is soft and fragrant.
6 Return the chicken (with its juices) to the Dutch oven and add the diced tomatoes (with juices), coconut milk, and chickpeas. Stir, scraping the bottom of the pan with a wooden spoon.
7 Season with 1 teaspoon kosher salt and ½ teaspoon black pepper.
8 Bring to a boil, then cover and reduce the heat. Simmer for 10 minutes, stirring occasionally.
9 Uncover and add the spinach and lime juice. Stir and simmer until the spinach is wilted, approximately 2 minutes. Taste for seasoning and season with salt and pepper as needed.
10 Garnish with cilantro if desired. Serve with wedges of lime on the side.