Description
Indulge in the warmth and richness of Chicken Sweet Potato Curry, a delightful dish that combines tender chicken and nutritious sweet potatoes with a medley of vibrant spices. This one-pot recipe is perfect for busy weeknights or special occasions when you want to impress your guests without spending hours in the kitchen. The creamy coconut milk melds beautifully with the spices, creating a comforting curry that’s not only delicious but also healthy. Plus, it’s easily customizable to suit your family’s taste preferences. Enjoy this savory dish served over rice or with warm flatbread, and savor every bite!
Ingredients
Scale
- 2 tablespoons coconut oil
- 1 red onion, diced
- 1 serrano pepper, finely diced
- 1.5 pounds boneless, skinless chicken thighs
- 4 garlic cloves, minced
- 2-inch piece of fresh ginger
- 2–3 tablespoons curry powder
- 1 can crushed tomatoes
- 1.5 pounds sweet potatoes, cubed
- 1 can coconut milk
- 3 cups baby spinach
Instructions
- Heat coconut oil in a large sauté pan over medium-high heat. Add diced onion and serrano pepper; sauté for about 2 minutes until softened.
- Stir in chicken pieces and cook until lightly browned.
- Add garlic, ginger, and spices; cook for another minute while stirring.
- Mix in crushed tomatoes, sweet potatoes, and coconut milk; scrape any brown bits from the pan.
- Bring to a gentle boil then reduce to simmer; cover and cook for about 15 minutes until sweet potatoes are tender.
- Stir in spinach and adjust seasoning; cook for an additional 5 minutes.
- Serve hot with rice or flatbread.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Indian
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 450
- Sugar: 8g
- Sodium: 700mg
- Fat: 26g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 110mg