Sweet Potato, Chicken, and Spinach Curry with Quinoa

Course Main Course

Cuisine Indian

Diet Gluten Free

Keyword chicken, curry, spinach, sweet potatoes

Prep Time 20

Cook Time 45

Total Time 1 5

Servings servings

Calories 281kcal

Author Andrea

1 pound boneless skinless chicken breast or thighs trimmed and cut into ½-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 fresh spinach leaves torn
2 quarts low-sodium chicken broth homemade or purchased
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper

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.