A simple, tasty dish that’s perfect on its own and easy to customize with your favorite ingredients.
Ingredients
- 2 Tbsp – Extra Virgin Olive Oil or Coconut Oil
- 1 lb. – Chicken, Ground or Thighs (Chopped)
- 1 – Sweet Potato, Diced (about 1 lb.)
- 1 – Onion, Diced
- 2 – Garlic Clove, Diced
- ¾ tsp – Salt
- 2 Tbsp – Curry Powder
- 1 cup – Water
- 1 can – Coconut Milk
- 1 can – Diced Tomato
- 1 can – Chickpeas, Drained
- 2 cup – Fresh Spinach, Chopped
Directions
- Heat the oil in the pan and add the chicken. Cook until browned.
- Add the sweet potato and onion and cook for 5-10 minutes. Season with half of the salt.
- Add the garlic and cook for another 2 minutes. Add the curry powder and stir for 30 seconds.
- Add the water, coconut milk, tomato, and chickpeas.
- Cover and simmer for 15-20 minutes, or until the sweet potatoes are cooked through.
- Toss in spinach and allow heat to cause leaves to wilt, about 2 minutes. Season with the remaining salt, if needed.
- Serve over cooked rice or quinoa.
Notes
- Be sure to get all of the fat from the can of coconut milk, it can stick to the top, as cream rises.
- Your sweet potatoes are cooked through once they are fork tender. You don’t want them to lose their structural integrity from overcooking, causing a mushy product.
Substitutions/Additions or Simplifications
- This dish can be made with chopped chicken thighs instead, or simply remove the meat for a filling vegetarian option!
- Serve atop rice or quinoa to make for a more filling entree (quinoa is a complete protein on its own).
Food Safety Tips
- Be sure to cook your chicken to an internal temperature of 165 degrees and no more pink is visible at all.
- This entree can be enjoyed for up to 5 days if stored properly in an airtight container in the refrigerator.
