1. Wash and dry 1 ½ lb sweet potatoes, 2 (1-inch) pieces ginger root, 1 small bunch cilantro, and 1 package (5 oz) baby spinach (if not pre-washed).
2. Peel and cut sweet potatoes into ¾-inch cubes; transfer to a medium bowl.
3. Peel and small dice 1 medium yellow onion; transfer to a small bowl.
4. Preheat a sauté pan over medium-high heat while patting 2 lb boneless skinless chicken thighs dry and cutting into bite-sized pieces.
5. Melt 1 tbsp virgin coconut oil in the hot pan. Add diced onion and chicken pieces; season with 1 tsp salt and ½ tsp black pepper. Cook, tossing occasionally, until onion is softened and chicken is browned (5-6 minutes).
6. Wash and dry cutting board and knife. Peel and grate or mince the ginger. Peel and mince or press 4 cloves garlic; combine with ginger in a small bowl.
7. Add ginger, garlic, 2 tbsp curry powder, and 2 tsp turmeric to the pan; stir until fragrant (15-30 seconds).
8. Add cubed sweet potatoes and 1 can (13.5 fl oz) coconut milk to the pan; season with ½ tsp salt and ¼ tsp black pepper. Bring to a boil, then reduce heat to a simmer, cover, and cook until sweet potatoes are tender (12-15 minutes).
9. Shave and finely chop cilantro leaves (discard stems). Stir ¾ of the chopped cilantro into the curry, reserving the remaining ¼ for garnish.
10. Stir baby spinach into the curry until wilted, then remove from heat.
11. Spoon chicken and sweet potato curry into bowls and sprinkle with reserved cilantro. Enjoy!
