Description
This Chicken & Sweet Potato Curry is a flavorful and comforting dish that combines tender chicken breast with naturally sweet sweet potatoes in a rich coconut curry sauce. Ready in just 45 minutes, it’s a perfect weeknight meal that’s both hearty and nutritious, garnished with fresh cilantro for a touch of brightness.
Ingredients
Scale
Protein
- 1 lb chicken breast, diced
Vegetables & Aromatics
- 2 medium sweet potatoes, peeled and cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
Liquids & Seasonings
- 1 can coconut milk (13.5 oz)
- 2 tablespoons curry powder
- 1 tablespoon olive oil
- Salt to taste
Garnish
- Fresh cilantro for garnish
Instructions
- Heat oil: Heat the olive oil in a large pan over medium heat to prepare for sautéing the aromatics.
- Sauté aromatics: Add the chopped onion, minced garlic, and minced ginger to the pan. Cook, stirring occasionally, until the onion becomes translucent and fragrant, about 3-5 minutes.
- Cook chicken: Add the diced chicken breast to the pan and cook until it is browned on all sides, ensuring it is partially cooked through.
- Add curry powder: Stir in the curry powder with the chicken and cook for another minute to toast the spices and enhance their flavor.
- Add sweet potatoes and coconut milk: Pour in the peeled and cubed sweet potatoes along with the coconut milk. Stir to combine all ingredients evenly and bring the mixture to a gentle simmer.
- Simmer: Cover the pan and let the curry simmer for 20-25 minutes, or until the sweet potatoes are tender and the chicken is cooked through, stirring occasionally to prevent sticking.
- Season and garnish: Season the curry with salt to taste. Remove from heat and garnish with fresh cilantro before serving.
Notes
- You can substitute chicken thigh for a juicier, more flavorful meat.
- Use low-fat coconut milk if you prefer a lighter curry.
- Add chili flakes or fresh chilies if you like your curry spicy.
- This recipe pairs well with steamed basmati rice or naan bread.
- Leftovers can be stored in the refrigerator for up to 3 days.
