Description
Indulge in the rich and creamy flavors of Chicken Sweet Potato Curry, a delightful dish that brings the vibrant taste of Indian cuisine right to your home. This one-pot wonder is both nutritious and satisfying, making it an ideal choice for busy weeknights or casual gatherings. Succulent chicken thighs meld beautifully with tender sweet potatoes, all simmered in a fragrant coconut milk sauce infused with aromatic spices. With easy preparation and minimal cleanup, this Chicken Sweet Potato Curry will quickly become a favorite at your dinner table.
Ingredients
Scale
- 2 tablespoons coconut oil or avocado oil
- 1 red or yellow onion, diced
- 1 serrano pepper or jalapeño pepper, finely diced
- 1.5 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 4 garlic cloves, minced
- 2-inch piece of fresh ginger, grated
- 2 – 3 tablespoons curry powder
- 1 can crushed tomatoes (14.5 oz)
- 1.5 pounds sweet potatoes, cut into 1-inch pieces
- 1 can full-fat unsweetened coconut milk (13.5 oz)
- 3 cups baby spinach, chopped
- Lemon juice and chopped cilantro for garnish
Instructions
- Heat oil in a large sauté pan over medium-high heat. Add onion and chili pepper along with salt; sauté until softened.
- Stir in chicken pieces and cook until slightly browned. Add garlic, ginger, curry powder, and other spices; cook until well-coated.
- Pour in crushed tomatoes and stir to combine. Add sweet potatoes and coconut milk; bring to a gentle boil.
- Reduce heat to simmer and cover for about 15 minutes until sweet potatoes are tender.
- Stir in spinach until wilted; finish with lemon juice and cilantro before serving hot over rice or flatbread.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 85mg