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Chicken Sweet Potato Curry

Chicken Sweet Potato Curry

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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.

Ingredients

Scale
  • 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

  1. Heat coconut oil in a large sauté pan over medium-high heat. Add diced onion and chili pepper; sauté until softened.
  2. Add chicken and cook until browned. Stir in garlic, ginger, curry powder, and spices until well-coated.
  3. Mix in crushed tomatoes, sweet potatoes, and coconut milk; bring to a gentle boil then reduce to a simmer.
  4. Cover and simmer for 15 minutes, stirring occasionally. Season to taste.
  5. Add chopped spinach; cover again until wilted (about 5 minutes).
  6. Stir in lemon juice and cilantro before serving hot over rice or with flatbread.

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