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Chicken Sweet Potato Curry

Chicken Sweet Potato Curry

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If you’re in search of a heartwarming meal that fills your home with delightful aromas, this Chicken Sweet Potato Curry is the answer! This creamy, one-pot dish combines tender chicken and sweet potatoes simmered in a rich coconut sauce, creating a flavor-packed experience that brings everyone together. Perfect for busy weeknights or family gatherings, this recipe is not only simple to prepare but also uses ingredients you likely already have on hand. Enjoy the convenience of minimal cleanup and the joy of sharing a delicious meal with loved ones.

Ingredients

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  • 2 tablespoons coconut oil or avocado oil
  • 1 red or yellow onion, diced
  • 1 serrano pepper or jalapeño pepper, finely diced
  • 1/2 teaspoon salt
  • 1.5 pounds boneless, skinless chicken thighs, cut into bite-size pieces
  • 4 garlic cloves, minced
  • 2-inch piece of fresh ginger, peeled and grated
  • 23 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 (14.5 oz) can crushed tomatoes
  • 1 1/2 pounds sweet potatoes, cut into 1-inch pieces
  • 1 can (13.5 oz) full-fat unsweetened coconut milk
  • 3 cups baby spinach, roughly chopped
  • 12 tablespoons lemon juice
  • 1/4 cup chopped cilantro, plus more for garnish

Instructions

  1. Heat oil in a large pan over medium-high heat. Sauté diced onion and chili pepper with salt until softened.
  2. Add chicken pieces and cook until lightly browned.
  3. Stir in minced garlic, ginger, and spices; cook briefly to release flavors.
  4. Add crushed tomatoes, sweet potatoes, and coconut milk; bring to a gentle boil then reduce heat and simmer.
  5. After 15 minutes, add chopped spinach until wilted.
  6. Drizzle with lemon juice and garnish with cilantro before serving hot over rice or with flatbread.

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