| 6 | tb | Vegetable oil |
| 3 | lb | Chicken breasts and thighs, trimmed and cut into 1-inch pieces |
| 2 | c | Finely chopped onion |
| 1 | tb | Minced garlic |
| 2 | tb | Minced peeled fresh gingerroot |
| 1 1/2 | tb | Ground cumin |
| 1 | tb | Ground coriander |
| 1/4 | c | All-purpose flour |
| 2 | c | Chicken stock (homemade or canned) |
| 1/4 | c | Fresh lime juice |
| 2 | | 3-inch fresh green hot chilies (available at Hispanic markets and some specialty foo shops and supermarkets) seeded and minced (wear rubber gloves) |
| 2 | c | Chopped drained canned Italian plum tomato |
| 1 | lb | Spinach, coarse stems discarded, washed well, drained |
| 3 | c | Cauliflower florets |
| 3 | lg | Sweet potatoes (about 2 1/2 pounds) |
| 1 | | Russet (baking) potato |
| 3 | tb | Unsalted butter; softened |
