Description
Indulge in this Chicken Sweet Potato Curry, a comforting and flavorful dish that combines tender chicken with creamy coconut milk and hearty sweet potatoes. This one-pot recipe is not only easy to make but also brings the warmth of Indian spices to your kitchen, making it an ideal choice for family dinners or cozy gatherings. In just 40 minutes, you can enjoy a wholesome meal that’s rich in nutrients and bursting with flavor. Customize the heat level to suit your taste and serve it with fluffy rice or warm naan for an unforgettable dining experience.
Ingredients
Scale
- 2 tablespoons coconut oil
- 1 onion, diced
- 1 serrano pepper, finely 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
- 1 can crushed tomatoes
- 1.5 pounds sweet potatoes, cubed
- 1 can full-fat coconut milk
- 3 cups baby spinach
Instructions
- Heat coconut oil in a large sauté pan over medium-high heat. Add diced onion and serrano pepper; sauté for about 2 minutes.
- Add chicken thighs in a single layer; cook until browned.
- Stir in garlic, ginger, curry powder, and other spices; cook for an additional minute.
- Add crushed tomatoes and mix well.
- Include sweet potatoes and coconut milk; bring to a gentle boil then reduce heat to simmer. Cover and cook for about 15 minutes.
- Stir in spinach; cover again and cook for another 5 minutes until wilted.
- Finish with lemon juice and serve hot over rice or flatbread.
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 6g
- Sodium: 690mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 6g
- Protein: 21g
- Cholesterol: 90mg