2 organic chicken breasts
In a small bowl combine curry powder, turmeric, coriander, salt. Toss to combine.
Place chicken breasts in a deep stew pot and brown off.
Fry off the onion and garlic for 5 minutes. Add spices and ginger.
Add coconut milk and water and add the chicken breasts.
Add sweet potatoes and onions. Stir to combine.
Cover the pan and simmer on low for 25 minutes.
Remove chicken from the slow cooker and shred it with a fork. Place chicken back into the slow cooker or pan for the remaining time. Take off heat. Add spinach and stir through. Serve.