Coconut Chicken with Spinach and Sweet Potato Mash

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Category: dinner

Yield: 4 servings

Calories/serving: 450

Preparation time: 45 minutes

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  • 4 chicken breasts
  • 1 can coconut milk
  • 1 tsp ground cumin
  • 1 tsp curry powder
  • 1/2 tsp ground ginger
  • 1/2 tsp paprika
  • 2 tbsp ghee
  • 1 package frozen spinach
  • 2 sweet potatoes, peeled and cubed
  • 1 tbsp olive oil
  • 1/4 tsp ground black pepper
  • 1/4 tsp table salt


Preheat the oven to 375°F.

In a small bowl, mix together ground cumin, curry powder, ground ginger, paprika, ground black pepper, and table salt.

Rub the chicken breasts with half of the spice mix.

Heat a frying pan over medium heat and add 1 tbsp of ghee.

Once the ghee is melted and hot, add the chicken breasts. Cook each side for 4 minutes until golden brown.

Transfer the chicken breasts to an oven-safe dish and bake in the preheated oven for 20 minutes, or until fully cooked.

While the chicken is baking, add the sweet potatoes to a saucepan and cover with water. Bring to a boil and then reduce to a simmer, cooking until tender, about 15 minutes.

In another saucepan, heat the remaining ghee over medium heat. Add the remaining spice mix and cook for 1 minute.

Add the frozen spinach and coconut milk to the saucepan with spices. Simmer for 10 minutes, stirring occasionally.

Once the sweet potatoes are cooked, drain them and return them to the saucepan. Add olive oil and mash until smooth.

Serve the baked chicken breasts with the coconut spinach sauce and a side of sweet potato mash.


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