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Chicken & Sweet Potato Curry

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1h

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6 servings

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This hearty and flavorful chicken and sweet potato curry is a delicious and comforting meal that's perfect for chilly evenings. Tender chicken pieces and chunky sweet potatoes are simmered in a creamy, aromatic curry sauce, creating a satisfying and nutritious dish. Serve this curry over steamed rice or with warm naan bread for a complete meal.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
4 g
5 g
Allergen Content

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Ingredients

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Steps

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1
Prepare the chicken

Cut 2 pounds of boneless, skinless chicken thighs into 1-inch pieces. Season the chicken with 1/2 teaspoon of salt.

2
Prepare the sweet potatoes

Peel and cut 2 pounds of sweet potatoes into 1-inch chunks.

3
Prepare the aromatics

Finely chop 1 large onion, mince 4 cloves of garlic, and grate 1 inch of fresh ginger.

4
Prepare the spices

In a small bowl, mix together 2 tablespoons of curry powder, 1 teaspoon of cinnamon, 1 teaspoon of cumin, 1 teaspoon of coriander, and 1/4 teaspoon of cayenne pepper.

5
Cook the aromatics and spices

Heat 2 tablespoons of coconut oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté for 5-7 minutes, or until softened. Add the minced garlic, grated ginger, and spice mixture. Cook for 1-2 minutes, stirring constantly, until fragrant.

6
Add chicken and sweet potatoes

Add the chicken pieces and sweet potato chunks to the pot. Stir to coat with the spices and cook for 5-7 minutes, or until the chicken is lightly browned.

7
Add liquids and simmer

Pour in 14 fluid ounces of coconut milk and 1 cup of chicken broth. Stir to combine and bring the mixture to a simmer. Reduce the heat to low, cover the pot, and simmer for 25-30 minutes, or until the chicken is cooked through and the sweet potatoes are tender.

8
Adjust seasoning

Taste the curry and add the remaining 1/2 teaspoon of salt, or more to taste.

9
Prepare the cilantro

Roughly chop 1/4 cup of fresh cilantro.

10
Serve

Serve the chicken and sweet potato curry hot, garnished with the chopped cilantro, over steamed rice or with warm naan bread.

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