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Chicken Sweet Potato Curry Recipe

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4.2 from 11 reviews

A flavorful and hearty Chicken Sweet Potato Curry simmered in a fragrant blend of spices, coconut milk, and fresh vegetables. This comforting dish combines tender chicken thighs, sweet potatoes, and vibrant spinach in a rich curry sauce, perfect served over rice or with flatbread for a satisfying meal.

Ingredients

Oil and Aromatics

  • 2 tablespoons coconut oil, or avocado oil
  • 1 red or yellow white onion, diced
  • 1 serrano pepper or jalapeño pepper, finely diced
  • 1/2 teaspoon salt

Protein and Spices

  • 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 (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)

Liquids and Vegetables

  • 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

Finishing Touches

  • 1 – 2 tablespoons lemon juice
  • 1/4 cup chopped cilantro, plus more for garnish (optional)

Instructions

  1. Prepare the base: Heat the oil in a large sauté pan with a lid over medium-high heat. Add the diced onion, serrano or jalapeño pepper, and salt. Sauté until the onion starts to soften, about 2 minutes.
  2. Cook the chicken: Add the chicken pieces in an even layer to the pan. Cook while stirring occasionally until the chicken is slightly browned in spots, ensuring it is evenly cooked on all sides.
  3. Add aromatics and spices: Stir in 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, allowing the chicken to be fully coated in the fragrant spices.
  4. Add tomatoes: Pour in the crushed tomatoes and stir to combine with the chicken and spice mixture, distributing flavors evenly throughout the pan.
  5. Simmer sweet potatoes: Add sweet potato pieces and coconut milk, scraping up any browned bits from the pan bottom. Bring the mixture to a gentle boil, then reduce heat to a simmer. Cover the pan and simmer for about 15 minutes, stirring occasionally to prevent sticking.
  6. Finish cooking: Taste the curry and adjust salt and pepper as needed. Add the chopped baby spinach, cover again, and cook until the spinach wilts and sweet potatoes are fork-tender, about 5 more minutes.
  7. Final touches and serving: Turn off the heat, drizzle in lemon juice, and stir in chopped cilantro. Serve the curry hot over rice or with flatbread, garnished with additional cilantro if desired.

Notes

  • You can adjust the heat by using less or more serrano/jalapeño pepper or chili powder according to your spice preference.
  • Garam masala is optional but adds a wonderful depth of flavor to the curry if you choose to include it.
  • Using full-fat coconut milk enriches the curry sauce giving it a creamy texture and enhances the taste.
  • This dish pairs well with basmati rice or warm flatbread like naan for a complete meal.
  • For a gluten-free version, ensure the curry powder and other spices are certified gluten-free.

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