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Chicken Sweet Potato Curry

Chicken Sweet Potato Curry
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Indulge in the delightful flavors of this Chicken Sweet Potato Curry, a one-pot meal that brings the warmth of Indian cuisine to your dinner table. With tender chicken and sweet potatoes simmered in a creamy coconut sauce, this dish is both comforting and nutritious. In just 40 minutes, you can whip up this aromatic curry that’s perfect for busy weeknights or when you’re entertaining guests. Serve it over fluffy basmati rice or alongside soft flatbread for a satisfying meal that everyone will love.

Ingredients

Scale
  • 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-sized pieces
  • 4 garlic cloves, minced
  • 2-inch piece fresh ginger, grated
  • 2–3 tablespoons curry powder
  • 1 (14.5 oz) can crushed tomatoes
  • 1.5 pounds sweet potatoes, cut into 1-inch pieces
  • 1 can (13.5 oz) full-fat unsweetened coconut milk
  • 3 cups baby spinach, roughly chopped
  • Juice of 1 lemon
  • Chopped cilantro for garnish

Instructions

  1. Heat oil in a large sauté pan over medium-high heat. Add onion, chili pepper, and salt; sauté until softened.
  2. Add chicken in an even layer and cook until slightly browned.
  3. Stir in garlic, ginger, curry powder, and spices; cook until chicken is well coated.
  4. Mix in crushed tomatoes and combine thoroughly.
  5. Add sweet potatoes and coconut milk; bring to a gentle boil then reduce heat to simmer.
  6. Cover and simmer for about 15 minutes, stirring occasionally.
  7. Stir in spinach; cover again until wilted.
  8. Finish with lemon juice and cilantro before serving hot over rice or with flatbread.

Nutrition

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