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Chicken Sweet Potato Curry Recipe

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4.2 from 12 reviews

A flavorful and hearty Chicken Sweet Potato Curry featuring tender boneless chicken thighs simmered with aromatic spices, sweet potatoes, and creamy coconut milk, finished with fresh spinach and cilantro. This one-pot dish is perfect for a cozy weeknight meal and serves 4.

Ingredients

Primary Ingredients

  • 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 into bite-sized pieces
  • 4 garlic cloves, minced
  • 2 inch piece of fresh ginger, peeled and grated or minced
  • 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 or half of 1 (28-ounce) can crushed tomatoes
  • 1 1/2 pounds (about 2 medium) sweet potatoes, cut into 1-inch pieces
  • 1 can (13.5 oz / 400 ml) full-fat unsweetened coconut milk
  • 3 cups (45g) baby spinach, roughly chopped
  • 1 – 2 tablespoons lemon juice
  • 1/4 cup chopped cilantro, plus more for garnish (optional)

Instructions

  1. Heat the oil and sauté aromatics: Warm the coconut or avocado oil in a large sauté pan with a lid over medium-high heat. Add the diced onion, finely diced serrano or jalapeño pepper, and salt. Cook, stirring occasionally, until the onion starts to soften, about 2 minutes.
  2. Brown the chicken: Add the chicken pieces in an even layer to the pan. Cook, stirring occasionally, allowing the chicken to brown slightly in spots, which enhances flavor and texture.
  3. Add spices and tomatoes: Stir in the minced garlic, grated ginger, curry powder, chili powder, cumin, turmeric, black pepper, and garam masala (if using). Cook while stirring constantly for about 1 minute until the chicken is evenly coated with the aromatic spices. Pour in the crushed tomatoes and stir well to combine all ingredients.
  4. Simmer with sweet potatoes and coconut milk: Add the cut sweet potatoes and coconut milk to the pan. Scrape any browned bits from the bottom to infuse flavor. Bring the mixture to a gentle boil, then reduce the heat to low to maintain a simmer. Cover the pan and cook for about 15 minutes, stirring occasionally. Check seasoning and adjust salt and pepper if needed.
  5. Add spinach and finish cooking: Add the roughly chopped spinach to the pan. Cover again and cook until the spinach wilts and the sweet potatoes are tender when pierced with a fork, about 5 more minutes.
  6. Finish and serve: Turn off the heat. Drizzle lemon juice over the curry and stir in the chopped cilantro. Serve the curry hot, accompanied by rice or flatbread, and garnish with additional cilantro if desired.

Notes

  • Adjust the heat level by choosing serrano or jalapeño pepper or by reducing the amount used according to your spice preference.
  • Curry powder types vary; use your favorite blend or a mild version if you prefer less heat.
  • Full-fat coconut milk lends creaminess and rich flavor, but light coconut milk can be used for a lower calorie version.
  • Garam masala is optional but adds depth to the flavor profile.
  • Sweet potatoes should be cut into uniform 1-inch pieces to ensure even cooking.

Find it online: https://bitezly.com/chicken-sweet-potato-curry-recipe-2/