Sweet Potato, Chicken, and Spinach Curry with Quinoa
Prep Time 20minutes
Cook Time 45minutes
Total Time 1hour5minutes
Author Andrea Meyers
1pound454 g boneless skinless chicken breast or thighs, trimmed and cut into 1/2-inch chunks
2tablespoonsS&B curry powder
3tablespoonsghee or unsalted butter
1large yellow onion,diced
3large sweet potatoes,peeled and diced
8ounces227 g torn fresh spinach leaves
2quartshomemade or purchased low-sodium chicken broth
1/4teaspoonfreshly ground black pepper
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
You can find this recipe at https://andreasrecipes.com.