Chicken & Sweet Potato Curry with Coconut Milk & Spinach

Directions

1. 1) Rinse and dry the fresh produce; set aside the spinach if it isn’t pre-washed.
2. 2) Peel and cut the sweet potatoes into ¾-inch cubes and transfer them to a medium bowl.
3. 3) Trim the onion ends, remove the outer layer, and dice the onion into small pieces; place in a separate bowl.
4. 4) Heat a sauté pan over medium-high heat and add a little virgin coconut oil to coat the bottom.
5. 5) Pat the chicken thighs dry and cut into bite-sized pieces.
6. 6) Add the onion and chicken to the pan; season with salt and pepper and cook, stirring occasionally, until the onion softens and the chicken browns, about 5–6 minutes.
7. 7) Mince or grate the ginger and garlic; add to a small bowl along with curry powder and turmeric.
8. 8) Stir the aromatics and spices into the pan and cook briefly until fragrant, about 15–30 seconds.
9. 9) Add the sweet potatoes and coconut milk to the pan; season with salt and pepper, bring to a boil, then reduce to a simmer, cover, and cook until the potatoes are tender, 12–15 minutes.
10. 10) Tear cilantro leaves from the stems, chop finely, and stir about ¾ of them into the curry, reserving the rest for garnish.
11. 11) Add the spinach and cook until it wilts, then remove the pan from heat.
12. 12) Spoon the curry into bowls and top with the remaining cilantro leaves before serving.