Chicken Sweet Potato Curry with Spinach
1.5 pounds chicken breast, cubed
1 tablespoon turmeric powder
2 teaspoons ground ginger
3 tablespoons sesame oil
1 cup of shallots and/or onion, diced
1 tablespoon freshly grated ginger
3-4 cloves garlic minced
3 sweet potatoes, cut into 1" cubes
14 oz can full fat, unsweetened, coconut milk
1-2 cups of broth (I used bone broth)
1 tablespoon fish sauce
8 ounces fresh baby spinach
Prepare rice if you will be serving over rice.
Combine the chicken, turmeric, ground ginger, and 1 tablespoon of the oil in a bowl and let marinate for 5-10 minutes.
When ready, heat the remaining sesame oil in a large heavy-bottomed pot. Add the chicken and sauté until the outside of the pieces are seared. Add the shallots/onions, ginger, garlic, and sweet potatoes and sauté until the onions are starting to brown, about 5 minutes. Add the coconut milk and broth to your desired amount--2 cups for a more brothy sauce, 1 cup for a thicker sauce--and fish sauce.
Bring to a simmer and cook until sweet potatoes are tender, about 10-15 minutes. Test and add salt to taste.
Just before you are ready to serve, add the baby spinach and stir until wilted.
Serve over rice or naan!