Ingredients
Scale
- 2 tablespoons coconut oil
- 1 red or yellow onion, diced
- 1 serrano pepper or jalapeño pepper, finely diced
- 1/2 teaspoon salt
- 1.5 pounds boneless, skinless chicken thighs, cut to bite-size pieces
- 4 garlic cloves, minced
- 2-inch piece of fresh ginger, peeled and grated
- 2 – 3 tablespoons curry powder
- 1/2 teaspoon Indian red chili powder or regular chili powder
- 1 teaspoon ground cumin
- 1 teaspoon turmeric powder
- 1 teaspoon black pepper
- 1 teaspoon garam masala (optional)
- 1 (14.5 oz) can crushed tomatoes
- 1.5 pounds sweet potatoes, cut into 1-inch pieces
- 1 can (13.5 oz / 400 ml) full-fat unsweetened coconut milk
- 3 cups baby spinach, roughly chopped
- 1 – 2 tablespoons lemon juice
- 1/4 cup chopped cilantro, plus more for garnish
Instructions
- Heat coconut oil in a large sauté pan over medium-high heat. Add diced onion, chili pepper, and salt; sauté until softened.
- Add chicken pieces and cook until slightly browned. Stir in garlic, ginger, and spices; cook until well-coated.
- Pour in crushed tomatoes, then add sweet potatoes and coconut milk. Bring to a gentle boil then reduce to simmer.
- Cover and let simmer for about 15 minutes until sweet potatoes are tender. Stir in spinach until wilted, then drizzle with lemon juice and garnish with cilantro before serving.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 380
- Sugar: 8g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 98mg