- 3 tablespoons extra virgin olive oil
- 2 sweet potatoes, peeled and cubed
- 2 teaspoons garam masala
- 1 teaspoon turmeric
- 1/4– 1/2 teaspoon cayenne pepper more or less to taste
- 1/3 cup fresh cilantro, chopped, plus more for serving
- kosher salt and black pepper
- 1 (14 ounce) can coconut milk
- 3 cups chopped kale or spinach
- 2 cups cooked basmati rice
- 1 package of chicken thighs cup up into chunks
Spiced Chili Oil
- 1/3 cup extra virgin olive oil
- 1 tablespoon raw sesame seeds
- 2–3 teaspoons crushed red pepper flakes
- 1 teaspoon ground cumin seed
- 1 teaspoon paprika
Heat the olive oil in a large pot over medium heat then add the chicken and cook until starts to look brown but is not fully cooked yet. Remove the chicken to a plate. Then add a little more oil to the pan, add the sweet potatoes, and cook a few minutes.
Stir in the garam masala, turmeric, and cayenne and cook another minute or two.
Add 3 cups water. Add back the chicken. Season generously with salt. Bring the mix to a boil over high heat, then reduce the heat to low. Cover and simmer 15-20 minutes, until the sweet potatoes are tender.
Stir in the coconut milk and cook 5 minutes. Remove from the heat and add the spinach and cilantro.
Meanwhile, make the chili oil. Heat the olive oil in a small saucepan over medium-low heat. Stir in the sesame seeds, chili flakes, and cumin seeds, cook 30 seconds. Remove from the heat and stir in the paprika. Season the oil with salt. Let cool.
To serve, divide the rice among bowls and ladle the stew overtop. Spoon over the chili oil and top with cilantro. Serve with Naan on the side.