Coconut Milk Chicken with Sweet Potatoes

Toss the chicken with the turmeric, ginger, and 1 tablespoon oil. Let sit 5 minutes.

Heat 2 tablespoons oil in a large Dutch oven or pot over medium-high heat.

Add the chicken and sear on both sides until browned, about 2 minutes.

Add the shallots, garlic, ginger, cayenne, and cilantro, cook 3 minutes, then toss in the sweet potato.

Season to taste with salt.

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.

Serve the chicken and sauce over rice. Top with fresh cilantro. Enjoy with naan.