top of page

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!

bottom of page