1-First, toss the chicken with turmeric, ginger, and 1 tablespoon oil in a large bowl. Let this mixture sit for about 5 minutes to allow the flavors to penetrate the meat.

2-Heat 2 tablespoons of oil in a large pot over medium-high heat. Once the oil shimmers, sear the chicken on both sides until nicely browned, which should take about 2 minutes per side. This step creates a crust that locks in the juices!

3-Add the shallots, garlic, ginger, cayenne, and cilantro to the pot. Cook for about 3 minutes until fragrant, then stir in the sweet potatoes. Your kitchen will smell absolutely amazing at this point.

4-Reduce the heat to low. Pour in 1 cup of broth, coconut milk, and fish sauce. Partially cover the pot and let everything simmer for 20 to 30 minutes, or until the chicken is cooked through and the sweet potatoes are tender. If the sauce becomes too thick, add more broth as needed.

5-Finally, stir in the spinach and lime juice, then season with salt to taste. The spinach will wilt quickly in the warm sauce, adding a pop of color and additional nutrients.

6-Serve this delightful coconut milk braised chicken over rice, top with fresh cilantro and optional chili oil, and enjoy with naan bread if desired.

1-Begin by tossing the chicken with turmeric, ginger, and 1 tablespoon oil, then let it sit for 5 minutes.

2-Set your Instant Pot to the sauté function. Add 2 tablespoons of oil and sear the chicken for 2 minutes on each side. Add shallots, garlic, ginger, cayenne, and cilantro; cook for 3 minutes. Then, add the sweet potatoes.

3-Turn off the sauté function. Add 1 cup of broth, coconut milk, and fish sauce to the pot. Secure the lid and set the Instant Pot to cook on high pressure for 8 minutes.

4-When cooking is complete, use either a quick or natural release (both work well with this recipe). Then, set the Instant Pot back to sauté function to let the sauce boil and reduce for about 5 minutes. If the sauce is too thick, add more broth. Finally, stir in the spinach and lime juice, then season with salt.

5-Serve with rice, fresh cilantro, optional chili oil, and naan bread if you like.

1-Start by tossing the chicken with turmeric, ginger, and 1 tablespoon oil; let it sit for 5 minutes.

2-Heat 2 tablespoons of oil in a skillet on the stove. Sear the chicken for 2 minutes per side. Add shallots, garlic, ginger, cayenne, and cilantro; cook for 3 minutes. Then, add the sweet potatoes.

3-Transfer everything to your slow cooker. Add 1 cup of broth, coconut milk, and fish sauce. Cook on low for 6 to 8 hours or on high for 3 to 4 hours.

4-Remove the lid and cook on high for an additional 30 minutes to thicken the sauce. Stir in the spinach and lime juice; season with salt.

5-Serve this delicious coconut milk braised chicken over rice with cilantro, optional chili oil, and naan bread if desired.