Description
A flavorful and hearty Chicken Sweet Potato Curry simmered in a fragrant blend of spices, coconut milk, and fresh vegetables.
Ingredients
Scale
- 2 tablespoons coconut oil, or avocado oil
- 1 red or yellow onion, diced
- 1 serrano pepper or jalapeño pepper, finely diced
- 1/2 teaspoon salt
- 1.5 pounds boneless, skinless chicken thighs, cut to bite-size pieces
- 4 garlic cloves, minced
- 2 inch piece of fresh ginger, peeled and grated
- 2 – 3 tablespoons curry powder
- 1/2 teaspoon Indian red chili powder
- 1 teaspoon ground cumin
- 1 teaspoon turmeric powder
- 1 teaspoon black pepper
- 1 teaspoon garam masala (optional)
- 1 (14.5 oz) can crushed tomatoes
- 1 1/2 pounds sweet potatoes, cut into 1-inch pieces
- 1 can (13.5 oz) full-fat unsweetened coconut milk
- 3 cups baby spinach, roughly chopped
- 1 – 2 tablespoons lemon juice
- 1/4 cup chopped cilantro, plus more for garnish
Instructions
- Heat the oil in a large sauté pan over medium-high heat. Add the diced onion, serrano or jalapeño pepper, and salt. Sauté until the onion starts to soften, about 2 minutes.
- Add the chicken pieces in an even layer to the pan. Cook while stirring occasionally until the chicken is slightly browned.
- Stir in minced garlic, grated ginger, curry powder, chili powder, cumin, turmeric, black pepper, and garam masala if using. Cook while stirring constantly for about 1 minute.
- Pour in the crushed tomatoes and stir to combine with the chicken and spices.
- Add sweet potato pieces and coconut milk, scraping up any browned bits. Bring to a gentle boil, then reduce heat to simmer. Cover and simmer for about 15 minutes.
- Taste the curry and adjust salt and pepper. Add chopped baby spinach, cover, and cook until the spinach wilts and sweet potatoes are fork-tender, about 5 minutes.
- Turn off the heat, drizzle in lemon juice, and stir in chopped cilantro. Serve hot over rice or with flatbread.
Notes
- Garnish with additional cilantro if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 90mg