Recipe details
Dinner
Share
Chicken & Sweet Potato Curry
1h
6 servings
Cook this dish
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
Based on your allergy profile, please note the following possible allergens:
Ingredients
Choose ‘+’ button to add missing ingredients to your grocery list
0
Steps
Read instructions and get ready to cook
Prepare the chicken
Cut 2 pounds of boneless, skinless chicken thighs into 1-inch pieces. Season the chicken with 1/2 teaspoon of salt.
Prepare the sweet potatoes
Peel and cut 2 pounds of sweet potatoes into 1-inch chunks.
Prepare the aromatics
Finely chop 1 large onion, mince 4 cloves of garlic, and grate 1 inch of fresh ginger.
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.
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.
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.
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.
Adjust seasoning
Taste the curry and add the remaining 1/2 teaspoon of salt, or more to taste.
Prepare the cilantro
Roughly chop 1/4 cup of fresh cilantro.
Serve
Serve the chicken and sweet potato curry hot, garnished with the chopped cilantro, over steamed rice or with warm naan bread.
Ratings
0
Comments (0)
No ratings or reviews yet.