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Chicken Sweet Potato Curry

Chicken Sweet Potato Curry
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Indulge in the vibrant flavors of our Chicken Sweet Potato Curry, a comforting one-pot meal that brings the essence of Indian cuisine to your dining table. With tender chicken and nutritious sweet potatoes simmered in a creamy coconut milk sauce, this dish is both hearty and healthful. The aromatic spices meld beautifully, creating a rich, satisfying experience that’s perfect for busy weeknights or cozy gatherings. In just 40 minutes, you can whip up this delightful curry that pairs wonderfully with rice or flatbread, making it a versatile option for any occasion.

Ingredients

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  • 2 tablespoons coconut oil or avocado oil
  • 1 red or yellow onion, diced
  • 1 serrano or jalapeño pepper, finely diced
  • 1.5 pounds boneless, skinless chicken thighs, cut into bite-size pieces
  • 4 garlic cloves, minced
  • 2 inches fresh ginger, peeled and grated
  • 2–3 tablespoons curry powder
  • 1/2 teaspoon Indian red chili powder or regular chili powder
  • 1 can crushed tomatoes (14.5 oz)
  • 1.5 pounds sweet potatoes, cut into 1-inch pieces
  • 1 can full-fat unsweetened coconut milk (13.5 oz)
  • 3 cups baby spinach, roughly chopped
  • 1–2 tablespoons lemon juice
  • Fresh cilantro for garnish

Instructions

  1. Heat coconut oil in a large sauté pan over medium-high heat. Add onion and pepper; sauté until softened.
  2. Add chicken and cook until lightly browned.
  3. Stir in garlic, ginger, and spices; cook for one minute until fragrant.
  4. Incorporate crushed tomatoes and sweet potatoes; pour in coconut milk and bring to a gentle boil.
  5. Reduce heat to simmer; cover and cook for about 15 minutes.
  6. Add spinach; stir until wilted and sweet potatoes are fork-tender.
  7. Finish with lemon juice and garnish with cilantro before serving.

Nutrition

Find it online: https://trandtaste.com/chicken-sweet-potato-curry/

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