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Chicken Sweet Potato Curry

Chicken Sweet Potato Curry

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Indulge in the creamy, rich flavors of Chicken Sweet Potato Curry, a delightful one-pot meal perfect for busy weeknights or cozy family gatherings. This dish brings together tender chicken thighs, sweet potatoes, and vibrant spinach, all enveloped in a luscious coconut milk sauce seasoned with aromatic spices. Ready in just 40 minutes, it’s an easy-to-follow recipe that guarantees satisfaction with every bite. Serve it over fluffy rice or warm flatbread for a complete dinner experience that everyone will love.

Ingredients

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  • 2 tablespoons coconut oil or avocado 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 to bite-size pieces
  • 4 garlic cloves, minced
  • 2 inch piece of fresh ginger, peeled and grated
  • 23 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
  • 1.5 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
  • 12 tablespoons lemon juice
  • 1/4 cup chopped cilantro, plus more for garnish

Instructions

  1. Heat the oil in a large sauté pan over medium-high heat. Add diced onion, chili pepper, and salt; sauté until softened.
  2. Add chicken and cook until slightly browned. Stir in garlic, ginger, and spices; cook for another minute.
  3. Pour in crushed tomatoes and add sweet potatoes and coconut milk; mix well.
  4. Bring to a gentle boil, then reduce heat and simmer covered for about 15 minutes.
  5. Stir in spinach until wilted; season to taste with lemon juice and additional salt if desired.
  6. Serve hot over rice or with flatbread, garnished with chopped cilantro.

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