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Chicken Sweet Potato Curry

Savory Chicken Sweet Potato Curry for Cozy Weeknight Dinners

A delightful Chicken Sweet Potato Curry that combines Indian-inspired flavors, perfect for busy weeknight dinners.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Indian
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Curry
  • 2 tablespoons Coconut Oil Can substitute with avocado oil
  • 1 Onion Finely diced
  • 1 Serrano/Jalapeño Pepper Chopped, seeds removed for less spice
  • 1 teaspoon Salt Adjust to taste
  • 1 pound Boneless, Skinless Chicken Thighs Cut into bite-sized pieces
  • 4 cloves Garlic Minced fresh
  • 1 tablespoon Fresh Ginger Peeled and grated or minced
  • 2 tablespoons Curry Powder Adjust to spice preference
  • 1 teaspoon Indian Red Chili Powder Can substitute with regular chili powder
  • 1 teaspoon Ground Cumin
  • ½ teaspoon Turmeric Powder
  • 1 dash Black Pepper
  • 1 can Crushed Tomatoes Canned for convenience
  • 2 cups Sweet Potatoes Cut into 1-inch pieces
  • 1 can Coconut Milk Full-fat for richer taste
  • 2 cups Baby Spinach Can substitute with other leafy greens
  • 1 tablespoon Lemon Juice For balancing flavors
  • 1 handful Cilantro For garnish

Equipment

  • Large sauté pan

Method
 

Cooking Steps
  1. In a large sauté pan over medium-high heat, melt coconut oil. Add diced onion and chopped pepper with a pinch of salt. Sauté for 2-3 minutes until translucent.
  2. Stir in chicken thighs and cook for 5-7 minutes until lightly browned.
  3. Add garlic, ginger, curry powder, red chili powder, cumin, turmeric, and black pepper. Stir for 1 minute to coat.
  4. Pour in crushed tomatoes, then add sweet potatoes and coconut milk. Bring to a gentle boil for 5 minutes.
  5. Reduce heat to low, cover, and simmer for 15 minutes, stirring occasionally.
  6. After 15 minutes, add spinach. Cover and cook for an additional 5 minutes until wilted.
  7. Remove from heat and mix in lemon juice and cilantro. Adjust seasoning if necessary, then serve hot over rice or with naan.

Nutrition

Serving: 1servingCalories: 380kcalCarbohydrates: 24gProtein: 28gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 145mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 5gVitamin A: 4000IUVitamin C: 30mgCalcium: 80mgIron: 2mg

Notes

For a milder curry, remove seeds from the pepper and use less curry powder. Store leftovers in the fridge for up to 4 days.

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