Description
A flavorful and comforting Chicken Sweet Potato Curry made with tender chicken pieces, sweet potatoes, and warm spices in a creamy coconut milk sauce. Perfect for a cozy dinner and easy enough for weeknights.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry powder
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper (optional)
- 1 1/2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 medium sweet potatoes, peeled and cut into 1/2-inch cubes
- 1 (14-ounce) can full-fat coconut milk
- 1 1/4 cups low-sodium chicken broth
- 1 1/2 teaspoons kosher salt, more to taste
- Freshly ground black pepper, to taste
- 2 cups baby spinach or chopped kale
- Fresh cilantro, for garnish
- Cooked rice, for serving
Instructions
- Heat the olive oil in a large skillet or Dutch oven over medium heat.
- Add the chopped onion and cook until softened, about 5 minutes.
- Stir in the garlic and ginger, cooking for another minute until fragrant.
- Add curry powder, turmeric, cumin, coriander, and cayenne (if using). Stir to coat the onions evenly with the spices.
- Add the chicken pieces and cook for 4–5 minutes until lightly browned.
- Stir in the sweet potatoes, coconut milk, and chicken broth. Season with salt and pepper.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20–25 minutes, or until the sweet potatoes are tender and chicken is cooked through.
- Stir in the spinach or kale and simmer for another 2–3 minutes until wilted.
- Taste and adjust seasoning if needed.
- Serve over cooked rice and garnish with fresh cilantro.
Notes
- This curry can be stored in the refrigerator for up to 4 days.
- You can substitute chicken thighs with chicken breasts if preferred.
- Add more cayenne for extra heat or leave it out for a milder curry.
- Use kale or spinach based on preference or availability.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Indian-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 7g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 105mg
