Ingredients:

  • 1 tbsp Virgin coconut oil
  • 1 large Yellow onion, finely diced
  • 3 cloves Garlic, minced
  • 1 tbsp Fresh ginger, grated
  • 2 Thai bird’s eye chilies, split
  • 1.5 lbs Boneless skinless chicken breasts, cut into 1-inch cubes
  • 1.5 lbs Sweet potatoes, peeled and cut into 3/4-inch cubes
  • 2 cups Fresh baby spinach, packed
  • 2 tbsp Yellow curry powder
  • 1 tsp Ground turmeric
  • 1 tsp Garam masala
  • 14 oz Light coconut milk
  • 1 cup Low-sodium chicken bone broth
  • 1 tbsp Tomato paste
  • 0.5 tsp Sea salt
  • 0.25 tsp Cracked black pepper

Instructions:

  1. Heat the coconut oil in a large Dutch oven over medium heat. Add the diced onions and sauté for 5-7 minutes until translucent and soft.
  2. Stir in the minced garlic, grated ginger, and Thai chilies. Cook for 1-2 minutes until the aromatics are fragrant.
  3. Add the yellow curry powder, turmeric, and garam masala to the pot. Stir constantly for 60 seconds to bloom the spices in the oil, unlocking their fat-soluble flavors.
  4. Stir in the tomato paste and chicken breast cubes. Cook for 3-4 minutes, allowing the chicken to sear slightly and become coated in the spice paste.
  5. Add the sweet potato cubes, light coconut milk, and chicken bone broth. Bring the mixture to a gentle boil, then reduce heat to low and simmer for 15-20 minutes until the potatoes are fork-tender.
  6. Lightly mash approximately 10% of the sweet potatoes against the side of the pot to thicken the sauce naturally. Fold in the fresh baby spinach and stir until wilted. Season with sea salt and black pepper before serving.