Description
A heartwarming Chicken Sweet Potato Curry that blends spices, creaminess, and nutrition in a cozy dish.
Ingredients
Scale
- Boneless, skinless chicken thighs (or chicken breast)
- 2 medium sweet potatoes, peeled and diced
- 1 onion, diced
- 2 cloves of garlic, minced
- 1-inch piece of ginger, grated
- 1 can (14 oz) of coconut milk (full-fat for creaminess)
- 1 can (14 oz) of crushed tomatoes
- 2 cups fresh spinach
- 2 tablespoons curry powder
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon turmeric
- 1 teaspoon garam masala (optional)
- Olive oil or coconut oil for cooking
- Salt to taste
- Cilantro and fresh lemon juice for garnish
Instructions
- Start by heating a splash of olive or coconut oil in a large sauté pan over medium heat. Once the oil is shimmering, add the diced onion, and sauté until softened and translucent, typically around 5 minutes. At this point, if you like a hint of heat, you can toss in some finely chopped jalapeño or serrano pepper. Season with salt to enhance the depth of flavor. Next, introduce the chicken pieces to the pan, cooking them until they are lightly browned, ensuring they’re nicely seared for added flavor and texture.
- Once the chicken is lightly browned, stir in the minced garlic, grated ginger, and all your spices: curry powder, cumin, chili powder, turmeric, and optionally, garam masala. Cooking the spices for about a minute will toast them and bring out their essential oils, enhancing their flavors and aromatics. As the chicken gets coated with these fragrant spices, you’ll start to notice a beautiful aroma filling your kitchen.
- Next, add the diced sweet potatoes, crushed tomatoes, and the can of creamy coconut milk to the pan. Gently scrape the bottom to remove any flavorful browned bits—this adds depth to your sauce. Bring the mixture to a gentle boil, increasing the heat slightly. Once it’s bubbling, reduce to low heat and cover the pan to allow it to simmer for about 15 minutes. This step is crucial, as it lets the sweet potatoes become tender while allowing the flavors to meld together beautifully.
- After 15 minutes, check the sweet potatoes; they should be nearly tender. Adjust the heat as necessary to maintain a gentle simmer. Continue to cover the pan and let it cook, stirring occasionally, ensuring that the sauce doesn’t stick to the bottom of the pan. This creates a warm and inviting dish without too much hassle.
- Once the sweet potatoes are fork-tender, stir in the fresh spinach leaves. Cover the pan once more and allow the spinach to wilt, which will only take a couple of minutes. This adds not only color but also a fresh and healthy element to the dish.
- Remove the chicken sweet potato curry from the heat and stir in fresh lemon juice along with chopped cilantro for an extra pop of flavor. This bright and zesty finish elevates the dish, making it even more appetizing. Serve it over fluffy rice or alongside warm naan, allowing the curry to shine as the centerpiece of your meal!
Notes
Recipe is adaptable for vegan, dairy-free, or gluten-free diets.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
Nutrition
- Calories: 350 kcal
- Sodium: 600 mg
- Protein: 28 g