Description
Indulge in the warm, comforting flavors of Chicken Sweet Potato Curry—a delicious one-pot meal that brings the essence of Indian cuisine to your kitchen. This creamy curry features tender chicken and hearty sweet potatoes simmered in a fragrant blend of spices and rich coconut milk. Perfect for busy weeknights, it offers a quick and easy cooking experience with minimal cleanup. Whether you’re feeding a family or enjoying a cozy dinner alone, this dish is sure to impress with its vibrant colors and mouthwatering taste.
Ingredients
Scale
- 2 tablespoons coconut oil
- 1 onion, diced
- 1 serrano pepper, diced
- 1.5 pounds boneless, skinless chicken thighs, cut into pieces
- 4 garlic cloves, minced
- 2-inch piece fresh ginger, grated
- 2–3 tablespoons curry powder
- 14.5 oz can crushed tomatoes
- 1.5 pounds sweet potatoes, diced
- 13.5 oz can full-fat coconut milk
- 3 cups baby spinach
- Juice of 1 lemon
Instructions
- Heat oil in a large sauté pan over medium-high heat. Add onion, serrano pepper, and salt; sauté until the onion softens.
- Add chicken in an even layer; cook until slightly browned.
- Stir in garlic, ginger, curry powder, cumin, turmeric, and black pepper; cook for 1 minute.
- Pour in crushed tomatoes; mix well.
- Add sweet potatoes and coconut milk; bring to a gentle boil then reduce to simmer for about 15 minutes until sweet potatoes are fork-tender.
- Stir in spinach; cover and cook for another 5 minutes until wilted.
- Drizzle lemon juice over the curry before serving hot.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 450
- Sugar: 6g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 110mg