Chicken & Chickpea Peanut Curry Meal Prep

Cube the chicken thighs into large chunks and season lightly with 2 tsp Diamond Crystal kosher salt. Slice the shallots and garlic, and mince the ginger. Set a large pot over medium-high heat. Add half the coconut oil. Once melted, add the chicken and sear until well browned on all sides. Remove from the pan and set aside. Reduce heat to medium-low. In the same pot, add the remaining coconut oil, followed by the shallots, garlic, and ginger. Cook until softened. Stir in the red curry paste and turmeric, and cook for 60–90 seconds until fragrant. Return the chicken to the pot, then add the chickpeas, bone broth, and a generous pinch of salt. Increase heat to medium and bring to a gentle simmer. Cook for about 5-7 minutes. Stir in the peanut butter powder, lime zest/juice, yogurt, spinach, and chili flakes (if using). Taste and adjust for salt. You can also adjust the consistency of the curry by adding more yogurt or bone broth as needed.