Chicken & Sweet Potato Curry with Coconut Milk & Spinach.

  • 1 (5 oz) pkg
    baby spinach
  • 2 lb
    chicken thighs, boneless skinless
  • 1 small bunch
    cilantro
  • 1 (13.5 fl oz) can
    coconut milk
  • 4 cloves
    garlic
  • 2 (1 inch) pieces
    ginger root
  • 1 ½ lb
    sweet potatoes
  • 1 medium
    yellow onion
  •  
    black pepper
  •  
    curry powder
  •  
    salt
  •  
    turmeric
  •  
    virgin coconut oil
  • 1
    Wash and dry the fresh produce. (Skip the spinach if it came pre-washed.)
    1 ½ lb sweet potatoes
    2 (1 inch) pieces ginger root
    1 small bunch cilantro
    1 (5 oz) pkg baby spinach
  • 2
    Peel and cut the sweet potatoes into ¾-inch cubes; transfer to a medium bowl.
  • 3
    Trim off and discard the ends of the onion and remove the outer layer; small dice the onion (cut into ¼-inch pieces) and transfer to a small bowl.
    1 medium yellow onion
  • 4
    Preheat the sauté pan over medium-high heat.
  • 5
    While the pan heats up, pat the chicken thighs dry with paper towels and place on the cutting board. Cut the chicken into bite-sized pieces.
    2 lb chicken thighs, boneless skinless
  • 6
    Once the pan is hot, add coconut oil and swirl to coat the bottom.
    1 tbsp virgin coconut oil
  • 7
    Add the onion and chicken to the pan and season with salt and pepper; cook, tossing occasionally, until the onion is softened and the chicken is browned, 5 to 6 minutes.
    1 tsp salt
    ½ tsp black pepper
  • 8
    Wash and dry the cutting board and knife.
  • 9
    Peel and grate or mince the ginger; transfer to a small bowl.
  • 10
    Trim off and discard the root ends of the garlic; peel and mince or press the garlic. Add to the bowl with the ginger.
    4 cloves garlic
  • 11
    Add the ginger, garlic, curry powder, and turmeric to the pan; stir until fragrant, 15 to 30 seconds.
    2 tbsp curry powder
    2 tsp turmeric
  • 12
    Add the sweet potatoes and coconut milk to the pan; season with salt and pepper. Bring the mixture to a boil, then reduce heat to a simmer, cover the pan, and cook until the sweet potatoes are tender, 12 to 15 minutes.
    1 (13.5 fl oz) can coconut milk
    ½ tsp salt
    ¼ tsp black pepper
  • 13
    Using a knife, shave the cilantro leaves off the stems at a downward angle, working away from your body; discard the stems and finely chop the leaves. Stir about ¾ of the cilantro into the curry and save the rest for garnishing.
  • 14
    Once the sweet potatoes are tender, add the spinach to the curry and stir until wilted, then remove the curry from the heat.
  • 15
    To serve, spoon the curry into a bowl and sprinkle with the remaining cilantro. Enjoy!