Root Vegetable and Chicken Curry

1 tbsp (15 mL) olive oil

1 sweet onion, chopped

8 boneless skinless chicken thighs, quartered

1 tsp (5 mL) salt

1/2 tsp (2.5 mL) garlic powder

1/2 tsp (2.5 mL) ground ginger

1/4 tsp (1.25 mL) cumin

1.5 tbsp (15 mL) curry powder

2 medium yellow potatoes, peeled and diced

2 carrots, peeled and chopped

1 parsnip, peeled and chopped

2 cups (500 mL) sodium-reduced chicken broth

2 tbsp (30 mL) lime juice

1 tbsp (15 mL) cornstarch

1.5 cups (250 mL) packed baby spinach

1 Heat oil in a large pot over medium heat. Add onion and sauté until it begins to soften, about 3 minutes.
2 Add chicken, sprinkle with salt, coriander, garlic powder and cumin and sauté 5 minutes, stirring occasionally.
3 Stir in curry powder, cook for 2 minutes to toast. Add in potato, carrot and parsnip. Add chicken broth, increase heat to high and bring to a boil. Reduce to medium-low, cover and simmer for 15 minutes. Uncover, increase heat to medium and cook until potatoes and parsnips are tender, stirring occasionally, about 10 minutes.
4 In a small bowl, stir lime juice with cornstarch until dissolved. Stir in to chicken mixture and simmer until thickened, about 1 minute. Remove pot from heat and stir in spinach.