Description
A hearty, flavorful, and comforting Chicken Sweet Potato Curry made with tender chicken chunks, sweet potatoes, and aromatic spices simmered in creamy coconut milk. Perfect for a cozy weeknight dinner!
Ingredients
- 1 lb (450g) boneless, skinless chicken breast or thighs, cut into bite-sized pieces
- 2 medium sweet potatoes, peeled and diced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp curry powder
- 1 tsp ground cumin
- 1 tsp paprika
- ½ tsp turmeric
- 1 can (14 oz) coconut milk
- 1 cup chicken broth
- 2 tbsp olive oil or coconut oil
- Salt and pepper to taste
- 1 tbsp lime juice
- Fresh cilantro, chopped (for garnish)
- Cooked rice or naan (for serving)
Instructions
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Heat oil in a large pan over medium heat. Add chopped onions and sauté until soft and translucent, about 3-4 minutes.
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Stir in garlic and ginger, cooking for 1 minute until fragrant.
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Add the chicken pieces, season with salt and pepper, and cook until browned on all sides.
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Sprinkle in curry powder, cumin, paprika, and turmeric. Stir well to coat the chicken and cook for another minute.
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Add diced sweet potatoes, coconut milk, and chicken broth. Stir everything together.
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Bring to a simmer, cover, and cook for 20-25 minutes, or until the sweet potatoes are tender and chicken is cooked through.
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Stir in lime juice. Adjust seasoning with more salt or spices as desired.
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Garnish with chopped cilantro and serve hot with rice or naan.
Notes
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Protein Swap: You can use tofu or chickpeas instead of chicken for a vegetarian version.
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Spice Level: Adjust the curry powder or add chili flakes for extra heat.
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Storage: Leftovers store well in the fridge for up to 3 days. Tastes even better the next day!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stove Top
- Cuisine: Indian-Inspired