Description
This comforting Chicken Sweet Potato Curry is a vibrant Indian-inspired dish made with tender chicken thighs, sweet potatoes, and fragrant spices simmered in rich coconut milk. It’s a perfect weeknight dinner that’s both nourishing and packed with flavor, gluten-free, and dairy-free for a wholesome meal.
Ingredients
Scale
Spices and Aromatics
- 1 tablespoon coconut oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon curry powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper (optional)
Main Ingredients
- 1 pound boneless skinless chicken thighs, cut into bite-sized pieces
- 2 medium sweet potatoes, peeled and diced
- 1 can (14 oz) coconut milk
- 1/2 cup chicken broth
- 1 tablespoon tomato paste
Finishing Ingredients
- Salt and pepper, to taste
- 2 cups fresh spinach
- Juice of 1/2 lime
- Chopped fresh cilantro, for garnish
Instructions
- Heat aromatics: In a large skillet or pot, heat the coconut oil over medium heat. Add the diced onion and sauté for 3 to 4 minutes until softened.
- Add garlic and ginger: Stir in the minced garlic and grated ginger and cook for another 30 seconds until fragrant to build the base flavors.
- Toast spices: Add curry powder, cumin, coriander, and cayenne pepper (if using), stirring constantly for 1 minute to release the spices’ aromas.
- Brown chicken: Add the chicken pieces and cook for 3 to 4 minutes until lightly browned on all sides, sealing in their juices.
- Add sweet potatoes and liquids: Stir in the diced sweet potatoes, coconut milk, chicken broth, and tomato paste. Season with salt and pepper to taste.
- Simmer: Bring the mixture to a boil, then reduce heat to low. Cover and simmer gently for 20 to 25 minutes, until the sweet potatoes are tender and the chicken is fully cooked through.
- Wilt spinach: Stir in the fresh spinach and cook for an additional 2 to 3 minutes until wilted and tender.
- Finish and serve: Squeeze in lime juice and adjust seasoning if needed. Garnish with chopped fresh cilantro and serve hot with your choice of basmati rice or naan.
Notes
- Serve with basmati rice or warm naan for a complete meal.
- For a vegetarian version, substitute chickpeas for the chicken and use vegetable broth.
- Add bell peppers or peas for extra vegetables and variation in flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-Inspired
