Print

Chicken Sweet Potato Curry

Chicken Sweet Potato Curry
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Chicken Sweet Potato Curry is a delightful, one-pot meal that brings the warmth and comfort of home cooking to your dinner table. This creamy curry combines tender chicken thighs with nutrient-rich sweet potatoes and vibrant spinach, all simmered in a fragrant blend of spices and coconut milk. Perfect for busy weeknights or cozy family gatherings, this dish is not only easy to prepare but also packed with flavors that will transport you straight to your favorite Indian restaurant. With minimal cleanup and maximum satisfaction, this Chicken Sweet Potato Curry is sure to become a staple in your household.

Ingredients

Scale
  • 2 tablespoons coconut oil or avocado oil
  • 1 onion, diced
  • 1 serrano pepper, finely diced
  • 1.5 pounds boneless, skinless chicken thighs, cut into bite-sized 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, cut into cubes
  • 1 can (13.5 oz) full-fat unsweetened coconut milk
  • 3 cups baby spinach, roughly chopped
  • 1–2 tablespoons lemon juice

Instructions

  1. Heat oil in a large sauté pan over medium-high heat. Sauté diced onion and serrano pepper with salt until softened.
  2. Add chicken pieces and cook until browned.
  3. Stir in garlic, ginger, spices, and crushed tomatoes; cook for about a minute until fragrant.
  4. Add sweet potatoes and coconut milk; bring to a gentle boil then reduce heat to simmer for about 15 minutes.
  5. Stir in spinach until wilted; finish with lemon juice before serving.

Nutrition

Find it online: https://thecookingboard.com/chicken-sweet-potato-curry/