Sweet Potato, Chicken, and Spinach Curry with Quinoa

Course Main
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 6 servings
Author Andrea Meyers


  • 1 pound 454 g boneless skinless chicken breast or thighs, trimmed and cut into 1/2-inch chunks
  • 2 tablespoons S&B curry powder
  • 3 tablespoons ghee or unsalted butter
  • 1 large yellow onion, diced
  • 3 large sweet potatoes, peeled and diced
  • 8 ounces 227 g torn fresh spinach leaves
  • 2 quarts homemade or purchased low-sodium chicken broth
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper


  • cooked quinoa
  • low-fat or fat-free Greek yogurt
  • fresh cilantro leaves


  • Toss the chicken pieces with the curry powder, and set aside for about 20 minutes.
  • Melt the ghee in the pot over medium-high heat. Sauté the chicken pieces in the melted ghee until cooked almost all the way through, about 8 minutes. Add the onion and sauté until soft, about 3 to 5 minutes.
  • Add the diced sweet potatoes, chicken broth, kosher salt, and black pepper. Bring to a boil, reduce heat and simmer until the potatoes are almost soft, about 30 minutes. Stir in the spinach and cook about 5 more minutes. Serve in bowls with the quinoa, a dollop of low-fat or fat-free Greek yogurt, and cilantro leaves.


6-quart heavy bottom pot with lid