This luxurious Chicken Sweet Potato Curry is an Indian-inspired meal made in one pot with mostly pantry staples. It’s a fabulous weeknight dinner that is nutritious and filled with ultra-creamy, rich flavors that will taste as good as your favorite Indian takeout. Suitable for family dinners or special occasions, this dish is sure to impress and satisfy any palate.
Why You’ll Love This Recipe
- Quick and Easy: This curry can be prepared in just 40 minutes, making it perfect for busy weeknights.
- One-Pot Wonder: Fewer dishes mean more time enjoying your meal and less time cleaning up afterward.
- Nutrient-Rich: Packed with sweet potatoes, chicken, and spinach, this dish offers a healthy balance of protein and vitamins.
- Flexibility: You can easily adjust spice levels and ingredients based on your preferences or what you have on hand.
- Flavorful Comfort Food: With its creamy coconut base and aromatic spices, this curry delivers delicious comfort in every bite.
Tools and Preparation
Before diving into the cooking process, gather your essential tools. Having the right equipment makes preparation easier and helps ensure your Chicken Sweet Potato Curry turns out perfectly.
Essential Tools and Equipment
- Large sauté pan with a lid
- Cutting board
- Chef’s knife
- Measuring spoons
- Wooden spoon or spatula
Importance of Each Tool
- Large sauté pan with a lid: This allows for even cooking and helps retain moisture while simmering the curry.
- Chef’s knife: A sharp knife makes chopping onions, sweet potatoes, and other ingredients quick and safe.
- Wooden spoon or spatula: These are great for stirring ingredients without damaging your cookware.
Ingredients
Ingredients:
– 2 tablespoons coconut oil, or avocado oil
– 1 red or yellow onion, diced
– 1 serrano pepper or jalapeño pepper, finely diced (see notes)
– 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 (or minced)
– 2 – 3 Tablespoons curry powder (see notes)
– 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 (see notes)
– 3 cups (45g) baby spinach, roughly chopped
– 1 – 2 Tablespoons lemon juice
– 1/4 cup chopped cilantro, plus more for garnish (optional)
How to Make Chicken Sweet Potato Curry
Step 1: Heat the Oil
Heat the oil in a large sauté pan over medium-high heat. Add the onion, chili pepper (Serrano or jalapeño), and salt. Sauté until the onion starts to soften, about two minutes. Add the chicken in an even layer.
Step 2: Cook the Chicken
Cook the chicken, stirring occasionally, until slightly browned in spots. Stir in the garlic, ginger, curry powder, chili powder, cumin, turmeric, black pepper, and garam masala (if using). Cook while stirring constantly until the chicken is well-coated in spices for about one minute.
Step 3: Add Tomatoes and Sweet Potatoes
Pour in the chopped tomatoes and stir to combine. Then add the sweet potatoes and coconut milk while scraping up any browned bits from the bottom of the pan. Bring the curry to a gentle boil before reducing it to a simmer.
Step 4: Simmer
Cover the pan and let it simmer for about fifteen minutes while stirring occasionally. Taste and season with a pinch more salt and pepper if needed.
Step 5: Add Spinach
Add in the spinach, cover again, and cook until the spinach is wilted and sweet potatoes are fork-tender—approximately five more minutes.
Step 6: Finish Up
Turn off the heat, drizzle in lemon juice, then stir in chopped cilantro. Serve hot over rice or with flatbread garnished with extra cilantro if desired.
Servings: 4 to 6
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Course: Dinner
How to Serve Chicken Sweet Potato Curry
Serving Chicken Sweet Potato Curry offers a delightful experience that can be tailored to your taste. This dish pairs well with various sides and garnishes, enhancing the overall flavor and presentation.
With Steamed Rice
- Basmati Rice – The fragrant aroma of basmati rice complements the rich flavors of the curry.
- Brown Rice – A healthier option that adds a nutty flavor and chewy texture.
- Coconut Rice – Infused with coconut milk, this sweet variation brings out the creaminess of the curry.
With Flatbread
- Naan Bread – Soft and pillowy, naan is perfect for scooping up the curry.
- Roti or Chapati – Whole wheat options that offer a slightly chewy texture, ideal for a wholesome meal.
- Pita Bread – Light and fluffy, pita can also serve as a vessel for your delicious curry.
As a Salad Topping
- Mixed Greens Salad – Fresh greens topped with curry add a vibrant twist to your meal.
- Cucumber Raita – This cool yogurt dip balances the spices in the chicken sweet potato curry nicely.
Garnished with Fresh Herbs
- Chopped Cilantro – A sprinkle of cilantro brightens the dish and enhances its flavor profile.
- Green Onions – Thinly sliced green onions provide a crunchy texture and subtle onion flavor.
How to Perfect Chicken Sweet Potato Curry
To ensure your Chicken Sweet Potato Curry reaches its full potential, consider these helpful tips.
- Use Fresh Spices – Fresh spices have stronger flavors. Check that your spices are not expired for an aromatic dish.
- Adjust Spice Levels – If you prefer milder flavors, reduce the chili powder or omit spicy peppers altogether.
- Let it Simmer Longer – A longer simmer helps meld all the flavors together beautifully, making each bite more flavorful.
- Add More Vegetables – Feel free to incorporate other vegetables like bell peppers or carrots for added nutrition and variety.
- Experiment with Proteins – While chicken is delicious, try substituting it with chickpeas or tofu for a vegetarian version.
- Serve it Warm – Enjoying curry warm maximizes its rich flavors and comforting qualities.
Best Side Dishes for Chicken Sweet Potato Curry
Pairing side dishes with Chicken Sweet Potato Curry can elevate your meal. Here are some great options:
- Cucumber Salad – Refreshing cucumber slices tossed in lemon juice balance out the richness of curry.
- Mango Chutney – This sweet condiment adds a delightful contrast to savory flavors in the dish.
- Lentil Soup – A hearty soup complements the creamy texture of the curry while providing extra protein.
- Roasted Cauliflower – Seasoned roasted cauliflower adds crunch and enhances your meal’s flavor profile.
- Sautéed Greens – Lightly sautéed kale or spinach provides additional nutrients while keeping it simple.
- Pickled Vegetables – Tangy pickles add an exciting burst of flavor that contrasts beautifully with sweet potatoes.
Common Mistakes to Avoid
Avoiding mistakes in your Chicken Sweet Potato Curry can make all the difference in flavor and texture. Here are some common pitfalls to watch out for:
- Using low-quality spices: Fresh spices deliver the best flavor. Replace old spices regularly to enhance the taste of your curry.
- Overcooking the chicken: Cooking the chicken too long can make it dry. Aim for a tender texture by cooking just until done.
- Skipping the sauté step: Sautéing onion and spices builds depth of flavor. Don’t rush this step; it’s essential for a rich curry.
- Not tasting as you go: Failing to taste can lead to an unbalanced dish. Adjust seasoning throughout cooking for the best results.
- Ignoring ingredient prep: Properly preparing ingredients ensures even cooking. Chop sweet potatoes into uniform pieces for consistency.
Storage & Reheating Instructions
Refrigerator Storage
- Store leftover Chicken Sweet Potato Curry in an airtight container.
- It will last up to 4 days in the refrigerator.
Freezing Chicken Sweet Potato Curry
- Freeze portions in freezer-safe containers or heavy-duty freezer bags.
- It can be frozen for up to 3 months.
Reheating Chicken Sweet Potato Curry
- Oven: Preheat to 350°F (175°C) and heat in a covered dish for about 25 minutes.
- Microwave: Heat in microwave-safe bowls, stirring halfway through, until hot.
- Stovetop: Reheat in a saucepan over medium heat, stirring occasionally until warmed through.
Frequently Asked Questions
Here are some common questions about making Chicken Sweet Potato Curry:
Can I use other proteins instead of chicken?
Yes, you can substitute chicken with tofu, shrimp, or beef for different flavors.
How spicy is this Chicken Sweet Potato Curry?
The spice level depends on the type of pepper used. You can adjust it by adding less or omitting pepper entirely.
What should I serve with Chicken Sweet Potato Curry?
This dish pairs well with rice, naan, or quinoa for a complete meal.
Can I make Chicken Sweet Potato Curry vegan?
Absolutely! Substitute chicken with chickpeas or lentils and use vegetable broth instead of chicken stock.
How do I customize this recipe?
Feel free to add other veggies like carrots or bell peppers, or experiment with different spices to suit your taste!
Final Thoughts
This Chicken Sweet Potato Curry is not only delicious but also incredibly versatile. You can easily adapt it by adding your favorite vegetables or adjusting the spice levels. Give it a try and enjoy a comforting meal that brings warmth and satisfaction to your dinner table!
Chicken Sweet Potato Curry
Experience the rich and aromatic flavors of Chicken Sweet Potato Curry, a one-pot Indian-inspired dish that’s perfect for busy weeknights or special occasions. This luxurious curry combines tender chicken thighs, nutritious sweet potatoes, and vibrant spinach in a creamy coconut base, creating a meal that’s both comforting and indulgent. In just 40 minutes, you can whip up this delightful dish using mostly pantry staples, making it an easy go-to recipe for family dinners. Whether served over fluffy rice or with warm naan, this Chicken Sweet Potato Curry is sure to please all palates.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: Serves 4 to 6
- Category: Dinner
- Method: Sautéing
- Cuisine: Indian
Ingredients
- 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 to 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
- 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
Instructions
- Heat coconut oil in a large sauté pan over medium-high heat. Add diced onion and chili pepper; sauté until softened.
- Add chicken and cook until browned. Stir in garlic, ginger, curry powder, and spices until well-coated.
- Mix in crushed tomatoes, sweet potatoes, and coconut milk; bring to a gentle boil then reduce to a simmer.
- Cover and simmer for 15 minutes, stirring occasionally. Season to taste.
- Add chopped spinach; cover again until wilted (about 5 minutes).
- Stir in lemon juice and cilantro before serving hot over rice or with flatbread.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 355
- Sugar: 6g
- Sodium: 640mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 90mg
