Description
Indulge in the rich flavors of Chicken Sweet Potato Curry, a comforting one-pot dish that infuses your dinner table with the essence of Indian cuisine. This delightful recipe combines tender chicken thighs, sweet potatoes, and vibrant spices in a luscious coconut milk base, creating a creamy curry that’s perfect for busy weeknights or cozy gatherings. With its ease of preparation and customizable spice level, this dish is not only satisfying but also nutritious, offering a hearty meal that the entire family will love.
Ingredients
Scale
- 2 tablespoons coconut oil
- 1 onion, diced
- 1 serrano pepper, finely diced
- 1.5 pounds boneless chicken thighs, cut into pieces
- 4 garlic cloves, minced
- 2-inch piece fresh ginger, grated
- 2–3 tablespoons curry powder
- 1 (14.5 oz) can crushed tomatoes
- 1.5 pounds sweet potatoes, cubed
- 1 (13.5 oz) can coconut milk
- 3 cups baby spinach
Instructions
- Heat coconut oil in a large sauté pan over medium-high heat; sauté onion and serrano pepper until softened.
- Add chicken thighs and cook until lightly browned.
- Stir in garlic, ginger, and spices; cook until fragrant.
- Add crushed tomatoes and sweet potatoes; pour in coconut milk and mix well.
- Bring to a boil, reduce heat to simmer; cover and cook for about 15 minutes until sweet potatoes are tender.
- Stir in spinach; cover and cook for another 5 minutes until wilted.
- Serve hot with rice or flatbread; garnish with lemon juice and cilantro.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 420
- Sugar: 6g
- Sodium: 560mg
- Fat: 22g
- Saturated Fat: 16g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 24g
- Cholesterol: 95mg
Keywords: Adjust spice levels by modifying the amount of serrano pepper. For added nutrition, feel free to incorporate your favorite veggies like bell peppers or peas. Allowing the curry to sit overnight enhances the flavor.