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Ingredients requirements for Coconut Milk Chicken with Sweet Potatoes:

1. Take 1 1/2 lbs of boneless skinless chicken thighs or breasts
2. Make ready 1 tsp for ground turmeric
3. Prepare 2 tsp for ground ginger
4. Provide 3 tbs - sesame oil
5. Make ready 2 - medium shallots, chopped
6. You need 2 cloves garlic, minced or grated
7. Require 1 inch fresh ginger, peeled and grated
8. You need 1 tsp of cayenne pepper
9. You need 1/2 cup for fresh cilantro, chopped plus more for serving
10. Take 1 medium sweet potato, peeled and cut into 1 inch chunks (thicker is better)
11. Provide 2 cups for low sodium chicken broth
12. Prepare 2 cups of canned coconut milk
13. Prepare 2 tbs for fish sauce
14. Give 2 cups fresh baby spinach
15. Need juice of 2 limes
16. Take To taste - kosher salt
17. Give 2 cups - cooked rice, for serving
18. You need naan, for serving - we warm the pre-packaged ones in the oven (optional)

Coconut Milk Chicken with Sweet Potatoes making:

1. Toss the chicken with the turmeric, ginger, and 1 tablespoon oil. Let sit 5 minutes.
2. Heat 2 tablespoons oil in a large Dutch oven or pot over medium-high heat.
3. Add the chicken and sear on both sides until browned, about 2 minutes.
4. Add the shallots, garlic, ginger, cayenne, and cilantro, cook 3 minutes, then toss in the sweet potato.
5. Season to taste with salt.
6. Reduce the heat to low. Add 1 cup broth, the coconut milk, and fish sauce. Partially cover and simmer for 20-30 minutes, or until the chicken is cooked through. If the sauce is too thick, add additional broth. Stir in the spinach and lime juice.
7. Serve the chicken and sauce over rice. Top with fresh cilantro. Enjoy with naan.

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