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Chicken Sweet Potato Curry Recipe

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4.4 from 2 reviews

This Chicken Sweet Potato Curry is a flavorful and comforting dish combining tender chicken thighs, sweet potatoes, and a rich blend of spices simmered in coconut milk. Perfectly balanced with a touch of heat from chili peppers and fresh brightness from lemon juice and cilantro, this curry is an easy weeknight meal that pairs beautifully with rice or flatbread.

Ingredients

Main 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-size pieces
  • 4 garlic cloves, minced
  • 2 inch piece of fresh ginger, peeled and grated
  • 2 to 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 (about 2 medium), 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 to 2 tablespoons lemon juice
  • 1/4 cup chopped cilantro, plus more for garnish (optional)

Instructions

  1. Heat and sauté aromatics: Heat the oil in a large sauté pan with a lid over medium-high heat. Add the diced onion, chili pepper, and salt, cooking until the onion begins to soften, about 2 minutes.
  2. Cook chicken and spices: Add the chicken thighs in an even layer. Cook, stirring occasionally, until the chicken is slightly browned in spots. Stir in garlic, ginger, curry powder, chili powder, cumin, turmeric, black pepper, and garam masala if using. Cook, stirring constantly, for about 1 minute until the chicken is evenly coated in the spices.
  3. Add tomatoes and sweet potatoes: Pour in the crushed tomatoes and stir to combine. Add the sweet potatoes and coconut milk, scraping up any browned bits from the pan.
  4. Simmer the curry: Bring the curry to a gentle boil, then reduce the heat to a simmer. Cover and cook for about 15 minutes, stirring occasionally. Taste and adjust salt and pepper as needed.
  5. Add spinach and finish cooking: Add the chopped spinach, cover the pan again and cook until the spinach wilts and sweet potatoes are fork-tender, about 5 minutes more.
  6. Final touches and serve: Turn off the heat, drizzle in the lemon juice, and stir in the chopped cilantro. Serve the curry hot over rice or with flatbread, garnished with extra cilantro if desired.

Notes

  • You can substitute serrano pepper with jalapeño for milder heat or omit peppers for less spice.
  • Adjust the amount of curry powder depending on your spice preference and the blend used.
  • Use full-fat coconut milk for a richer curry; light versions may result in thinner sauce.
  • Serve with jasmine or basmati rice or warm flatbread like naan or roti.
  • Garam masala is optional but adds an extra layer of warmth and complexity.

Find it online: https://bitezly.com/chicken-sweet-potato-curry-recipe-3/