Chicken Sweet Potato Curry

This Chicken Sweet Potato Curry is a delightful dish that brings the flavors of India right to your kitchen. Perfect for weeknight dinners or special occasions, this recipe is both nutritious and satisfying. The combination of tender chicken, creamy coconut milk, and sweet potatoes creates a flavorful experience that rivals any takeout. Plus, it’s made in one pot, making clean-up a breeze!

Why You’ll Love This Recipe

• One-Pot Wonder: This Chicken Sweet Potato Curry is made in a single pot, simplifying cooking and clean-up.
• Rich Flavors: With spices like curry powder and garam masala, you’ll enjoy deep, aromatic flavors that excite your taste buds.
• Healthy Ingredients: Packed with protein from chicken and nutrients from sweet potatoes and spinach, it’s a wholesome meal option.
• Quick Preparation: In just 40 minutes, you can have a delicious dinner on the table.
• Versatile Serving Options: Serve it over rice or alongside flatbread for a complete meal.

Tools and Preparation

Before diving into the recipe, gather all the necessary tools to make your cooking experience smooth and enjoyable.

Essential Tools and Equipment

• Large sauté pan with lid
• Cutting board
• Chef’s knife
• Measuring spoons
• Wooden spoon

Importance of Each Tool

• Large sauté pan with lid: Ideal for cooking everything in one pot while allowing you to cover the dish for simmering.
• Chef’s knife: Essential for chopping ingredients quickly and efficiently, ensuring uniform cooking.

Ingredients

This luxurious Chicken Sweet Potato Curry features simple yet flavorful ingredients that you likely already have in your pantry.

For the Curry

• 2 tablespoons coconut oil or avocado oil
• 1 red or yellow onion, diced
• 1 serrano pepper or jalapeño pepper, finely diced (see notes)
• 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 (see notes)
• 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 1 (28-ounce) can crushed tomatoes
• 1.5 pounds (about 2 medium) sweet potatoes cut into 1-inch pieces
• 1 can (13.5 oz / 400 ml) full-fat unsweetened coconut milk (see notes)
• 3 cups baby spinach, roughly chopped
• 1-2 tablespoons lemon juice
• 1/4 cup chopped cilantro plus more for garnish (optional)

For Garnish

• 2 tablespoons fresh parsley, finely chopped

this recipe

How to Make Chicken Sweet Potato Curry

Step 1: Sauté Vegetables

Heat the oil in a large sauté pan over medium-high heat. Add the onion, chili pepper (Serrano or jalapeño), and salt. Sauté until the onion begins to soften, about 2 minutes. Add the chicken in an even layer and cook while stirring occasionally until slightly browned in spots.

Step 2: Add Spices

Stir in the garlic, ginger, curry powder, chili powder, cumin, turmeric, black pepper, and garam masala (if using). Cook while stirring constantly until the chicken is evenly coated with spices for about 1 minute. Pour in the chopped tomatoes and stir to combine.

Step 3: Incorporate Sweet Potatoes

Add the sweet potatoes and coconut milk while scraping up any browned bits from the bottom of the pan. Bring the curry to a gentle boil before reducing it to a simmer. Cover and let it simmer for about 15 minutes while stirring occasionally. Taste and adjust seasoning with additional salt and pepper if needed.

Step 4: Finish with Spinach

Add spinach to the pan and cover again. Cook until spinach wilts down and sweet potatoes are fork-tender—this should take about another 5 minutes.

Step 5: Serve

Turn off the heat; drizzle lemon juice over the top and stir in chopped cilantro. Serve hot over rice or alongside flatbread garnished with extra cilantro if desired.

How to Serve Chicken Sweet Potato Curry

Serving Chicken Sweet Potato Curry can be a delightful experience. This dish is versatile and can be paired with various sides or enjoyed on its own. Here are some serving suggestions to elevate your meal.

With Rice

• Basmati Rice: The fragrant, fluffy rice is perfect for soaking up the rich curry sauce.
• Coconut Rice: Adds a subtle coconut flavor that complements the dish beautifully.

With Flatbread

• Naan Bread: Soft and pillowy, naan is perfect for scooping up the creamy curry.
• Roti: A healthier alternative that adds a nice texture to your meal.

Garnished with Herbs

• Fresh Cilantro: Sprinkle chopped cilantro on top to enhance freshness and flavor.
• Green Onions: Thinly sliced green onions add a mild crunch and vibrant color.

As a Bowl Meal

• Curry Bowl: Serve over quinoa or brown rice, topped with avocado slices for added creaminess.

How to Perfect Chicken Sweet Potato Curry

To achieve the best results with your Chicken Sweet Potato Curry, consider these helpful tips.

• Use Fresh Ingredients: Fresh garlic, ginger, and spices enhance the flavors significantly.
• Adjust Spice Levels: Customize the heat by adding more or less chili powder according to your preference.
• Simmer Slowly: Allowing the curry to simmer gives time for flavors to meld together beautifully.
• Add More Veggies: Feel free to toss in other vegetables like bell peppers or peas for added nutrition.
• Taste as You Go: Regularly taste the curry during cooking and adjust seasoning as needed.
• Let It Rest: Allowing the curry to sit for a few minutes after cooking can deepen the flavors.

Best Side Dishes for Chicken Sweet Potato Curry

Pairing side dishes with Chicken Sweet Potato Curry can enhance your meal experience. Here are some delicious options to consider:

1. Cucumber Raita: A cooling yogurt-based side that balances the spice of the curry.
2. Mango Chutney: Sweet and tangy chutney that adds a burst of flavor with each bite.
3. Steamed Broccoli: Lightly steamed broccoli provides a crunchy contrast to the creamy curry.
4. Pickled Red Onions: These add a zesty kick and beautiful color combination on your plate.
5. Chickpea Salad: A protein-packed salad that complements the richness of the curry perfectly.
6. Lentil Soup: A warm, hearty soup can serve as a comforting starter before diving into the main dish.

Common Mistakes to Avoid

When making Chicken Sweet Potato Curry, avoiding common mistakes can elevate your dish.

• Using the wrong type of chicken: Ensure you use boneless, skinless chicken thighs for the best flavor and tenderness. Breast meat can dry out during cooking.
• Skipping the spices: The spices are essential for an authentic flavor. Don’t skip any spices or use old ones, as they lose potency. Fresh spices enhance the taste significantly.
• Ignoring the simmering time: Allow the curry to simmer long enough for the sweet potatoes to become tender and for flavors to meld. Rushing this step can result in undercooked potatoes and a less flavorful curry.
• Overcrowding the pan: If you add too many ingredients at once, they will steam instead of sautéing. Cook in batches if necessary to achieve a good sear on the chicken and onions.
• Not tasting before serving: Always taste your curry before serving. Adjust seasoning with salt, pepper, or lemon juice as needed to enhance flavors.

Refrigerator Storage

• Store Chicken Sweet Potato Curry in an airtight container.
• It can last up to 4 days in the refrigerator.

Freezing Chicken Sweet Potato Curry

• Freeze the curry in a freezer-safe container or bag.
• It is best consumed within 3 months for optimal flavor and texture.

Reheating Chicken Sweet Potato Curry

• Oven: Preheat to 350°F (175°C). Place curry in an oven-safe dish covered with foil and heat for about 20-25 minutes.
• Microwave: Use a microwave-safe bowl. Heat on medium power for 2-3 minutes, stirring halfway through until hot.
• Stovetop: Reheat over medium heat in a skillet, stirring occasionally until heated through.

Frequently Asked Questions

Can I use other vegetables in Chicken Sweet Potato Curry?

You can certainly add vegetables like bell peppers, carrots, or peas. Just adjust cooking times accordingly to ensure everything is cooked through.

What can I substitute for coconut milk?

If you prefer not to use coconut milk, heavy cream or yogurt can be good alternatives that maintain creaminess but will change the flavor slightly.

How spicy is Chicken Sweet Potato Curry?

The spice level depends on how much chili powder and fresh peppers you use. For milder curry, reduce these ingredients or omit them entirely.

Can I make this curry vegetarian?

Yes! Substitute chicken with chickpeas or tofu for a delicious vegetarian version of Chicken Sweet Potato Curry.

How do I serve Chicken Sweet Potato Curry?

This curry pairs wonderfully with rice, quinoa, or flatbreads such as naan or roti. Garnish with cilantro for extra freshness!

Final Thoughts

Chicken Sweet Potato Curry is a comforting and rich dish that brings warmth and satisfaction to any dinner table. Its versatility allows for various customization options based on your preferences—whether adding different veggies or adjusting spice levels. Try this recipe today; it’s sure to become a family favorite!

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Chicken Sweet Potato Curry

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• Author: Sofia
• Total Time: 40 minutes
• Yield: Serves 6

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Description

Indulge in the vibrant flavors of Chicken Sweet Potato Curry, a one-pot wonder that brings the essence of Indian cuisine straight to your kitchen. This nourishing dish features tender chicken simmered in creamy coconut milk with sweet potatoes, creating a delightful balance of spices and textures. Perfect for weeknight meals or special occasions, it comes together in just 40 minutes, making it an ideal choice for those busy evenings. Pair it with fluffy rice or warm naan for a complete culinary experience that will impress family and friends alike.

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Ingredients

Scale 1x2x3x

• 1 red onion, diced
• 1 serrano or jalapeño pepper, finely diced
• 1.5 lbs boneless, skinless chicken thighs
• 4 garlic cloves, minced
• 2-inch piece fresh ginger, grated
• 2–3 tbsp curry powder
• 1 can crushed tomatoes (14.5 oz)
• 1.5 lbs sweet potatoes, cubed
• 1 can coconut milk (13.5 oz)
• 3 cups baby spinach
• Lemon juice and cilantro for garnish

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Instructions

1. Heat oil in a large sauté pan over medium-high heat. Sauté onion and chili pepper with salt until softened.
2. Add chicken pieces and brown slightly while stirring.
3. Stir in garlic, ginger, spices, and cook for about a minute.
4. Pour in crushed tomatoes; mix well.
5. Add sweet potatoes and coconut milk; bring to a gentle boil then reduce to simmer for about 15 minutes.
6. Stir in spinach until wilted (about 5 minutes).
7. Finish with lemon juice and cilantro before serving hot over rice or with naan.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Main
• Method: Sautéing
• Cuisine: Indian

Nutrition

• Serving Size: 1 cup (approximately 240g)
• Calories: 380
• Sugar: 9g
• Sodium: 500mg
• Fat: 20g
• Saturated Fat: 11g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 6g
• Protein: 21g
• Cholesterol: 90mg

Keywords: Feel free to customize with additional vegetables like bell peppers or peas. Adjust spice levels by modifying the amount of chili powder used.