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Creamy Chicken Sweet Potato Curry Recipe

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4.2 from 84 reviews

A rich and creamy Indian-inspired Chicken Sweet Potato Curry made in one pot using pantry staples. This comforting and nutritious weeknight dinner features tender chicken thighs, sweet potatoes, fragrant spices, and full-fat coconut milk, delivering a flavorful meal reminiscent of your favorite Indian takeout.

Ingredients

Main Ingredients

  • 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 into bite-size pieces
  • 4 garlic cloves, minced
  • 2-inch piece of fresh ginger, peeled and grated or minced
  • 2 – 3 tablespoons curry powder
  • 1/2 teaspoon Indian red chili powder or regular 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 or half of one 28-ounce can crushed tomatoes
  • 1 1/2 pounds sweet potatoes (about 2 medium), cut into 1-inch pieces
  • 1 can (13.5 oz / 400 ml) full-fat unsweetened coconut milk
  • 3 cups (45g) baby spinach, roughly chopped
  • 1 – 2 tablespoons lemon juice
  • 1/4 cup chopped cilantro, plus more for garnish (optional)

Instructions

  1. Heat the oil and sauté aromatics: Warm the coconut or avocado oil in a large sauté pan with a lid over medium-high heat. Add diced onion, finely diced serrano or jalapeño pepper, and salt. Cook until the onion starts to soften, about 2 minutes.
  2. Cook the chicken: Add the bite-size chicken thigh pieces in an even layer. Cook while stirring occasionally until the chicken is slightly browned in spots.
  3. Add spices and garlic: Stir in minced garlic, grated ginger, curry powder, chili powder, cumin, turmeric, black pepper, and garam masala if using. Cook, stirring constantly, until chicken is evenly coated with spices, about 1 minute.
  4. Add tomatoes: Pour in crushed tomatoes, stirring to combine with chicken and spices.
  5. Add sweet potatoes and coconut milk: Add the cut sweet potatoes and coconut milk, scraping the bottom of the pan to loosen any browned bits. Bring the mixture to a gentle boil, then reduce heat to a simmer.
  6. Simmer curry: Cover the pan and simmer for about 15 minutes, stirring occasionally. Taste and adjust seasoning with additional salt and pepper if needed.
  7. Add spinach and cook until done: Stir in chopped spinach, cover again, and cook until the spinach wilts and sweet potatoes are tender, about 5 more minutes.
  8. Finish with lemon and cilantro: Turn off the heat; drizzle in lemon juice and stir in chopped cilantro. Serve hot over rice or with flatbread, garnished with extra cilantro if desired.

Notes

  • Serrano pepper: For medium heat, keep seeds and membranes; remove for milder curry. Add extra pepper for more spiciness.
  • Curry powder: Flavor intensity varies. Use 3 tablespoons if your curry powder is mild or past prime.
  • Coconut milk: You may want extra sauce; keep an additional can ready to add about 1 cup more if desired.
  • Slow Cooker adaptation: Omit oil, leave chicken thighs whole, whisk canned coconut milk with spices and tomatoes. Add all ingredients to slow cooker, cook on Low 7–8 hours or High 4 hours. Chop chicken before serving, then stir in spinach, cilantro, and lemon juice at the end.

Find it online: https://deliciousyum.com/creamy-chicken-sweet-potato-curry-recipe/