Ingredients
Scale
- 2 tablespoons coconut oil or avocado 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
- In a large sauté pan, heat the oil over medium-high heat. Add diced onion, chili pepper, and salt; sauté until softened.
- Add chicken and cook until lightly browned, stirring occasionally.
- Stir in garlic, ginger, curry powder, chili powder, cumin, turmeric, black pepper, and garam masala if using. Cook for about 1 minute until well-coated.
- Add crushed tomatoes and stir well. Then incorporate sweet potatoes and coconut milk; bring to a boil before reducing to a simmer.
- Cover and simmer for 15 minutes while stirring occasionally. Adjust seasoning if needed.
- Add spinach and cover again; cook until wilted and sweet potatoes are tender (about 5 minutes).
- Remove from heat, drizzle lemon juice over the curry, stir in chopped cilantro, and serve hot.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 6g
- Sodium: 680mg
- Fat: 17g
- Saturated Fat: 14g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 70mg