Ingredients
Scale
- 1.5 lbs chicken breast or thighs, cut into bite-sized pieces
- 2 large sweet potatoes, peeled and cut into 1-inch cubes
- 1 large yellow onion, finely diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons mild or medium curry powder
- 1 teaspoon ground turmeric
- 1 can (14 oz) full-fat coconut milk
- 1 cup low-sodium chicken broth
- 2 cups fresh baby spinach
- 2 tablespoons vegetable oil
- Salt and black pepper to taste
- Fresh cilantro and lime wedges for serving
Instructions
- Heat the vegetable oil in a large pot or deep skillet over medium heat.
- Add the diced onion and cook for about 5 minutes until it becomes soft and translucent.
- Stir in the minced garlic and grated ginger. Cook for 1 minute until you can smell the amazing aroma.
- Add the chicken pieces to the pot. Season with a little salt and pepper. Cook for 5-6 minutes until the chicken is browned on all sides.
- Stir in the sweet potato cubes, curry powder, and turmeric. Stir well so everything is coated in the spices.
- Pour in the coconut milk and chicken broth. Use a wooden spoon to scrape any brown bits off the bottom of the pan for extra flavor.
- Bring the mixture to a gentle boil, then turn the heat down to low. Cover the pot with a lid.
- Simmer for 15 to 20 minutes, or until the sweet potatoes are fork-tender and the chicken is fully cooked.
- Remove the lid and stir in the fresh baby spinach. Let it sit for 2 minutes until the spinach wilts into the warm sauce.
- Taste the curry and add more salt or pepper if needed. Serve warm.
- Cook Time: 35 minutes