Chicken and Sweeg Potato Curry with Coconut Milk and Spinach

Ingredients

• 1 (5 oz) pkg baby spinach
• 2 lb Chicken thighs, boneless skinless
• 1 small bunch cilantro
• 2 (13.5 fl oz) can coconut milk
• 4 cloves minced garlic
• 2 (1 inch) pieces ginger root
• 1 1/2 lb sweet potatoes
• 1 medium yellow onion
• black pepper
• 2 tbsp. curry powder
• salt
• 2 tsp. turmeric
• cooking oil

1. Wash and dry the fresh produce.
2. Peel and cut the sweet potatoes into 1/2-inch cubes; transfer to a medium bowl. The smaller the sweet potatoes are cut, the faster they will cook.
3. Dice the onion into 1/4-inch pieces and transfer to a small bowl.
4. Preheat the dutch oven with most briquettes on bottom to act as a stovetop.
5. While the pan heats up, pat the chicken thighs dry with paper towels and cut the chicken into bite-sized pieces.
6. Once the dutch oven is hot, add the cooking oil to cover the bottom of the pan.
7. Add the onion and chicken to the pan and season with salt and pepper. Cook until the onion is softened and the chicken is browned, 5-6 minutes.
8. Peel and grate or mince the ginger; transfer to a small bowl.
9. Add the ginger, garlic, curry powder, and turmeric to the dutch oven; stir for 15-30 seconds until fragrant.
10. Add the sweet potatoes and coconut milk to the pan; season with salt and pepper. Bring the mixture to a boil and simmer until sweet potatoes are tender.
11. Finely chop the cilantro and add about 3/4 of it to the curry. Save the rest for garnish.
12. Once the sweet potatoes are tender, add the spinach to the curry and stir until wilted, then remove the curry from the heat.
13. Spoon the curry onto rice and garnish with the remaining cilantro. Enjoy!