Chicken Sweet Potato Curry (Print Version)

# Ingredients:

→ Base Ingredients

01 - 2 tablespoons coconut oil or avocado oil
02 - 1 red or yellow onion, diced
03 - 1 serrano pepper or jalapeño pepper, finely diced
04 - 1/2 teaspoon salt
05 - 1.5 pounds boneless, skinless chicken thighs, cut into bite-size pieces

→ Aromatics and Spices

06 - 4 garlic cloves, minced
07 - 2-inch piece of fresh ginger, peeled and grated (or minced)
08 - 2-3 tablespoons curry powder
09 - 1/2 teaspoon Indian red chili powder (or regular chili powder)
10 - 1 teaspoon ground cumin
11 - 1 teaspoon turmeric powder
12 - 1 teaspoon black pepper
13 - 1 teaspoon garam masala (optional)

→ Vegetables and Liquid

14 - 1 can (14.5 oz) crushed tomatoes
15 - 1 1/2 pounds sweet potatoes (about 2 medium), cut into 1-inch pieces
16 - 1 can (13.5 oz) full-fat unsweetened coconut milk
17 - 3 cups baby spinach (about 45g), roughly chopped

→ Finishing Touches

18 - 1-2 tablespoons fresh lemon juice
19 - 1/4 cup chopped fresh cilantro, plus more for garnish

# Instructions:

01 - Heat the coconut oil in a large sauté pan (one that has a lid) over medium-high heat. Toss in your diced onion, the chopped chili pepper, and salt. Sauté these together until the onion starts to soften and become translucent, about 2 minutes.
02 - Add your bite-sized chicken pieces to the pan, spreading them in an even layer. Let them cook, stirring occasionally, until they're starting to brown in spots. Don't worry about cooking them through completely at this stage.
03 - Now it's time for all those fragrant spices! Stir in the minced garlic, grated ginger, curry powder, chili powder, cumin, turmeric, black pepper, and garam masala if you're using it. Cook everything while stirring constantly for about a minute, until the chicken pieces are evenly coated with the spices and your kitchen smells amazing.
04 - Pour in the crushed tomatoes and stir well to combine with all those spices. Then add your sweet potato chunks and pour in the coconut milk. Take a moment to scrape up any browned bits from the bottom of the pan – that's where a lot of flavor lives!
05 - Bring everything to a gentle boil, then reduce the heat to maintain a simmer. Cover the pan with its lid and let it cook for about 15 minutes, stirring occasionally. Give it a taste and add a pinch more salt and pepper if needed.
06 - Stir in the chopped spinach, cover the pan again, and continue to cook until the spinach has wilted down and the sweet potatoes are fork-tender, about 5 more minutes.
07 - Turn off the heat, then brighten up all those rich flavors with a drizzle of fresh lemon juice. Stir in the chopped cilantro. Serve your curry hot over rice or with flatbread, and sprinkle a little extra cilantro on top if you'd like.

# Notes:

01 - This one-pot curry uses mostly pantry staples and creates a restaurant-quality meal with minimal effort.
02 - For a milder curry, remove all seeds and membranes from the chili pepper. For more heat, leave them in and consider adding an extra pepper.
03 - Check the notes section for slow cooker instructions if you'd prefer that cooking method.
04 - Keep an extra can of coconut milk on hand in case you want a saucier curry - you may want to add up to 1 cup more depending on how much sweet potato and chicken you use.

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