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Chicken Sweet Potato Curry Recipe

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3.9 from 75 reviews

This Chicken Sweet Potato Curry is a flavorful and hearty dish combining tender chicken thighs, sweet potatoes, and vibrant spices simmered in a creamy coconut milk base. Infused with garlic, ginger, and a blend of aromatic Indian spices, this curry offers a perfect balance of heat and sweetness. Finished with fresh spinach and a splash of lemon juice, it’s a comforting and nutritious meal ideal for weeknight dinners or meal prepping.

Ingredients

Protein and Vegetables

  • 1.5 pounds boneless, skinless chicken thighs, cut into bite-size pieces
  • 1 red or yellow white onion, diced
  • 1 serrano pepper or jalapeño pepper, finely diced
  • 1 1/2 pounds (about 2 medium) sweet potatoes, cut into 1-inch pieces
  • 3 cups (45g) baby spinach, roughly chopped

Spices and Seasonings

  • 2 tablespoons coconut oil or avocado oil
  • 1/2 teaspoon salt
  • 4 garlic cloves, minced
  • 2 inch piece of fresh ginger, peeled and grated (or minced)
  • 2 – 3 tablespoons curry powder
  • 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)

Canned and Fresh Ingredients

  • 1 (14.5 oz) can crushed tomatoes or half of 1 (28-ounce) can crushed tomatoes
  • 1 can 13.5 oz / 400 ml full-fat unsweetened coconut milk
  • 1 – 2 tablespoons lemon juice
  • 1/4 cup chopped cilantro, plus more for garnish (optional)

Instructions

  1. Heat the oil: In a large skillet or Dutch oven, heat 2 tablespoons of coconut or avocado oil over medium heat until shimmering.
  2. Sauté aromatics: Add the diced onion and finely diced serrano or jalapeño pepper along with 1/2 teaspoon salt. Cook, stirring occasionally, until the onion becomes soft and translucent, about 5 minutes.
  3. Add garlic and ginger: Stir in the minced garlic cloves and grated fresh ginger, cooking for another minute until fragrant.
  4. Toast spices: Mix in the curry powder, Indian red chili powder, ground cumin, turmeric powder, black pepper, and optional garam masala. Cook the spices for 1-2 minutes, stirring frequently to release their aromas and deepen the flavor.
  5. Brown chicken: Add the bite-sized chicken thigh pieces to the pan. Cook for 5-7 minutes, stirring occasionally, until the chicken starts to brown but is not fully cooked through.
  6. Add tomatoes and sweet potatoes: Pour in the crushed tomatoes and add the sweet potato chunks. Stir well to combine all ingredients evenly.
  7. Simmer with coconut milk: Pour in the full-fat unsweetened coconut milk, stir, then bring the mixture to a gentle simmer. Cover and cook for 20-25 minutes, stirring occasionally, until the chicken is fully cooked and the sweet potatoes are tender.
  8. Add spinach and lemon juice: Stir in the chopped baby spinach and 1-2 tablespoons lemon juice. Cook for another 2-3 minutes until the spinach is wilted and the flavors are well combined.
  9. Finish and garnish: Stir in the chopped cilantro and adjust seasoning to taste. Serve hot, garnished with extra cilantro if desired.

Notes

  • You can adjust the heat level by using more or less serrano or jalapeño pepper depending on your spice preference.
  • The curry powder blend can vary; use your favorite brand or homemade mix for best results.
  • If you prefer a thicker curry, simmer uncovered for an additional 5-10 minutes to reduce the liquid.
  • Serve this curry with steamed rice or warm naan bread for a complete meal.

Find it online: https://recipethrive.com/chicken-sweet-potato-curry-recipe/