Red Curry Chicken

• 1/4 Teaspoon salt
• 1/4 Teaspoon black pepper
• 1/2 Teaspoon cumin
• 1/2 Tablespoon coconut oil
• 4 chicken drumsticks
• 1 onion
• 1 carrot
• 1/2 Tablespoon ginger paste
• 2 garlic clove
• 2 Tablespoon thai red curry paste
• 1 Teaspoon fish sauce
• 1 bay leaf
• 6 Ounce canned unsweetened coconut milk
• 1 Cup chicken broth
• 2 Cup spinach
• 1 Cup basmati rice
• 2 Cup water

• Season the chicken with a pinch of salt, pepper, and garlic powder. Add coconut oil to a pan and cook the chicken for 5 minutes on each side, until golden.
• Remove the chicken for the pan and set aside on a plate.
• On that same pan where you cooked the chicken add the onion and carrots. Cook for 6 minutes.
• Add the ginger and the garlic and mix to combine.
• For the full step-by-step instructions and video tutorial, download the Little Lunches app.