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The Best Chicken Sweet Potato Curry Recipe

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4.2 from 68 reviews

A rich and flavorful Chicken Sweet Potato Curry combining tender chicken thighs with hearty sweet potatoes, aromatic spices, and creamy coconut milk. This one-pot dish is both comforting and vibrant, perfect for a wholesome family meal.

Ingredients

Protein and Vegetables

  • 1.5 pounds boneless, skinless chicken thighs, cut to bite-size pieces
  • 1 red or yellow 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
  • 1/4 cup chopped cilantro, plus more for garnish (optional)

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)
  • 1 – 2 tablespoons lemon juice

Liquids

  • 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

Instructions

  1. Prepare the Base: Heat 2 tablespoons of coconut or avocado oil in a large pan over medium heat. Add the diced onion and serrano or jalapeño pepper along with 1/2 teaspoon salt. Sauté until the onion becomes soft and translucent, about 5-7 minutes.
  2. Cook the Chicken: Add the bite-sized chicken thigh pieces to the pan and cook, stirring occasionally, until they are browned on all sides but not fully cooked through, about 6-8 minutes.
  3. Add Aromatics: Stir in the minced garlic and grated fresh ginger, cooking for another 1-2 minutes until fragrant. Then add 2-3 tablespoons curry powder, 1/2 teaspoon red chili powder, 1 teaspoon cumin, 1 teaspoon turmeric, 1 teaspoon black pepper, and optionally 1 teaspoon garam masala. Stir well to coat the chicken and onion mixture evenly with spices.
  4. Combine Tomatoes and Sweet Potatoes: Pour in the crushed tomatoes and add the sweet potato pieces. Stir to combine all ingredients thoroughly, ensuring the sweet potatoes are submerged.
  5. Simmer the Curry: Pour in the full-fat unsweetened coconut milk. Bring the curry to a gentle simmer, then reduce heat to low, cover, and cook for about 25-30 minutes or until the sweet potatoes are tender and the chicken is cooked through.
  6. Add Spinach and Finish: Stir in the roughly chopped baby spinach and cook for an additional 2-3 minutes until wilted. Then, add 1-2 tablespoons of lemon juice and chopped cilantro. Adjust salt if needed and remove from heat.
  7. Serve: Garnish with additional cilantro if desired and serve hot with rice, naan, or your preferred side.

Notes

  • Adjust the heat by using serrano or jalapeño pepper based on your spice preference. Removing the seeds will reduce the heat.
  • Curry powder strength varies, start with 2 tablespoons and add more to taste.
  • The full-fat coconut milk gives the curry a creamy, rich texture. For a lighter version, use light coconut milk but expect less creaminess.
  • This dish can be made ahead and tastes even better the next day after the flavors meld.
  • For additional protein variation, chicken breasts can be used but thighs provide better moisture.

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