Description
Chicken Sweet Potato Curry is an irresistible one-pot dish that brings together tender chicken, hearty sweet potatoes, and aromatic spices for a comforting meal the whole family will love. This recipe is perfect for busy weeknights or special gatherings, offering a rich flavor profile that rivals your favorite Indian takeout. The creaminess from coconut milk combined with fresh ingredients makes this curry both nutritious and satisfying. Plus, it’s easily customizable to fit your spice level and serving preferences—enjoy it over fluffy rice, with warm naan, or as a meal prep option for those hectic days.
Ingredients
Scale
- 2 tablespoons coconut oil
- 1 onion, diced
- 1 serrano pepper, diced
- 1.5 pounds boneless chicken thighs
- 4 garlic cloves, minced
- 2-inch piece fresh ginger, grated
- 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 the diced onion and serrano pepper; sauté until softened.
- Stir in chicken thighs; cook until browned.
- Add garlic, ginger, curry powder, and remaining spices; cook for one minute.
- Mix in crushed tomatoes, sweet potatoes, and coconut milk; combine well.
- Bring to a gentle boil then reduce to a simmer; cover and cook for about 15 minutes until sweet potatoes are tender.
- Stir in baby spinach; cover again until wilted.
- Drizzle with lemon juice and garnish with cilantro before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 380
- Sugar: 5g
- Sodium: 350mg
- Fat: 21g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 90mg