Coconut Curry Chicken
This dinner is a staple in our house because of it's warm, comforting texture and mix of delicious flavors. Plus it's just such a well-rounded dish in terms of nutrients- we've got greens, protein, healthy fat from the coconut milk, complex carbohydrates in the sweet potato, and anti-inflammatory benefits from the turmeric. Fun Fact: Maybe you've heard that curcumin, the main component of turmeric is anti-inflammatory, but did you know that it's absorbed and used much more efficiently when eaten alongside black pepper? So we've got some of that in here too! This is pretty easy to make and I highly recommend adding in any other veggies that you feel might go well in it- cauliflower and cabbage also go really well in this dish.
3-4 pieces chicken breast
2 Tbsp olive oil
1 onion, diced
1 medium sweet potato, chopped
1/4 cup water
1 can chickpeas, drained
2-3 cups fresh spinach
1- 400 ml or 13.5 oz can coconut milk
1/2 tsp black pepper
1-2 tsp curry powder (depending on how spicy you like it)
1 tsp turmeric
Heat the olive oil in a large frying pan (preferably one with a tall rim) and add onions. Sauté for 10-15 minutes.
Add chopped sweet potato and stir until browned on all sides, about another 10 minutes. Then add the water and lower the flame to a simmer. Cover and let cook for 10 minutes.
Remove lid and let the water steam out.
Add the chickpeas and stir.
Add the spinach and stir until wilted.
Add spices and mix until fully incorporated.
Cut the chicken into 1-inch, bite size pieces.
Season with salt and pepper.
In a separate frying pan, sauté chicken until cooked through, about 3-5 minutes per side depending on the thickness of the chicken. Once cooked through, add to the curry mixture and mix around so it gets coated in the sauce.