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Chicken Sweet Potato Curry

Chicken Sweet Potato Curry

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  • Author: Madison
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: Serves 6
  • Category: Main
  • Method: Sautéing
  • Cuisine: Indian

Description

If you’re craving a comforting dish that’s both nourishing and delicious, look no further than this Chicken Sweet Potato Curry. This one-pot meal features tender pieces of chicken combined with sweet potatoes in a creamy coconut curry sauce, making it an ideal choice for busy weeknights or cozy family gatherings. With a rich blend of spices and wholesome ingredients, it’s easy to prepare and perfect for meal prep. Once you try this delightful recipe, it may just become your go-to favorite!

Ingredients

Scale
  • 2 tablespoons coconut oil
  • 1 red or yellow onion, diced
  • 1 serrano pepper or jalapeño pepper, finely diced
  • 1/2 teaspoon salt
  • 1.5 pounds boneless, skinless chicken thighs, cut into bite-size pieces
  • 4 garlic cloves, minced
  • 2-inch piece of fresh ginger, peeled and grated
  • 2 – 3 tablespoons curry powder
  • 1/2 teaspoon Indian red chili powder or regular chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon turmeric powder
  • 1 teaspoon black pepper
  • 1 teaspoon garam masala (optional)
  • 1 (14.5 oz) can crushed tomatoes
  • 1 1/2 pounds sweet potatoes, cut into 1-inch pieces
  • 1 can (13.5 oz / 400 ml) full-fat unsweetened coconut milk
  • 3 cups baby spinach, roughly chopped
  • 1 – 2 tablespoons lemon juice
  • 1/4 cup chopped cilantro, plus more for garnish (optional)

Instructions

  1. Heat the coconut oil in a large pan over medium-high heat. Sauté diced onion and serrano pepper with salt for about 2 minutes until softened.
  2. Add chicken pieces in a single layer and brown them slightly, stirring occasionally.
  3. Stir in minced garlic, grated ginger, curry powder, chili powder, cumin, turmeric, black pepper, and garam masala (if using). Cook for about 1 minute until well coated.
  4. Pour in crushed tomatoes and add sweet potatoes along with coconut milk. Bring to a gentle boil before reducing to simmer.
  5. Cover and simmer for 15 minutes, stirring occasionally until sweet potatoes are tender.
  6. Stir in chopped spinach until wilted, then finish with lemon juice.

Nutrition

  • Serving Size: 1 cup (240g)
  • Calories: 360
  • Sugar: 8g
  • Sodium: 550mg
  • Fat: 18g
  • Saturated Fat: 10g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 6g
  • Protein: 22g
  • Cholesterol: 100mg

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