Description
This Chicken Sweet Potato Curry is a rich, creamy, and aromatic Indian-inspired dish, featuring tender chicken, sweet potatoes, and spinach in a coconut milk base. With a blend of warming spices like curry powder, turmeric, and garam masala, this flavorful one-pan curry is perfect for a weeknight dinner. It’s easy to make, nutritious, and offers the perfect balance of heat and sweetness!
Ingredients
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 for spice level)
1/2 teaspoon salt
1.5 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
4 garlic cloves, minced
2-inch piece of fresh ginger, peeled and grated (or minced)
2 – 3 tablespoons curry powder (adjust based on your spice preference)
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 a 28-ounce can
1 1/2 pounds (about 2 medium) sweet potatoes, cut into 1-inch pieces
1 can (13.5 oz / 400 ml) full-fat unsweetened coconut milk (for creamy texture)
3 cups (45g) baby spinach, roughly chopped
1 – 2 tablespoons lemon juice
1/4 cup chopped cilantro, plus more for garnish (optional)
Instructions
- Cook the Aromatics: Heat the coconut oil in a large sauté pan with a lid over medium-high heat. Add the diced onion, serrano or jalapeño pepper, and salt. Sauté until the onion begins to soften, about 2 minutes.
- Cook the Chicken: Add the chicken to the pan in an even layer. Cook, stirring occasionally, until the chicken is slightly browned in spots.
- Add the Spices: Stir in the garlic, ginger, curry powder, chili powder, cumin, turmeric, black pepper, and garam masala (if using). Cook, stirring constantly, for 1 minute, allowing the chicken to be evenly coated in the spices.
- Add Tomatoes and Sweet Potatoes: Pour in the crushed tomatoes and stir to combine. Add the sweet potatoes and coconut milk, scraping up any browned bits from the bottom of the pan.
- Simmer: Bring the curry to a gentle boil, then reduce the heat to a simmer. Cover and cook for about 15 minutes, stirring occasionally.
- Add Spinach and Adjust Seasoning: Taste the curry and season with additional salt and pepper if needed. Add the spinach, cover, and cook for 5 more minutes, until the spinach is wilted and the sweet potatoes are fork-tender.
- Finish: Turn off the heat, then drizzle in the lemon juice and stir in the chopped cilantro.
- Serve: Serve the curry hot over rice or with flatbread, garnished with additional cilantro if desired.
Notes
- Substitute the Protein: You can replace the chicken with shrimp, tofu, or chickpeas for a vegetarian or pescatarian version.
- Vegetable Options: Add other vegetables like carrots, bell peppers, or peas to the curry for added nutrition and color.
- Spice Level: Adjust the heat by using more or fewer peppers or adding a pinch of cayenne pepper.
- Low-Carb Option: Serve the curry with cauliflower rice for a lower-carb version.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: chicken
- Method: Stovetop
- Cuisine: Indian
