Ingredients
Scale
- 2 tablespoons coconut oil
- 1 onion, diced
- 1 serrano pepper, finely diced
- 1.5 pounds boneless chicken thighs, cut into bite-sized pieces
- 4 garlic cloves, minced
- Fresh ginger, grated
- 2–3 tablespoons curry powder
- 1 can crushed tomatoes
- 1.5 pounds sweet potatoes, cubed
- 1 can coconut milk
- Baby spinach, chopped
- Lemon juice and cilantro for garnish
Instructions
- Heat oil in a large sauté pan over medium-high heat. Add onion, chili pepper, and salt; sauté until softened.
- Add chicken; cook until lightly browned.
- Mix in garlic, ginger, and spices; stir until fragrant.
- Pour in crushed tomatoes; combine well.
- Add sweet potatoes and coconut milk; bring to a gentle boil then reduce to a simmer.
- Cover and simmer for about 15 minutes, stirring occasionally.
- Stir in spinach until wilted.
- Finish with lemon juice and cilantro before serving hot.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Indian
Nutrition
- Serving Size: Approximately 1 cup (245g)
- Calories: 372
- Sugar: 6g
- Sodium: 450mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 100mg