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Chicken Sweet Potato Curry

Chicken Sweet Potato Curry
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If you’re seeking a delightful and nourishing meal, look no further than this Chicken Sweet Potato Curry. This one-pot dish combines tender chicken thighs with sweet potatoes in a creamy coconut milk base, spiced to perfection for an unforgettable flavor experience. Not only is it comforting and satisfying, but it’s also incredibly easy to prepare, making it ideal for busy weeknights or special gatherings. With minimal cleanup required and the ability to customize with your favorite ingredients, this curry is bound to become a staple in your kitchen. Whether served over fluffy rice or alongside warm flatbreads, each bite offers a warm hug on your plate.

Ingredients

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  • 2 tablespoons coconut oil or avocado oil
  • 1 red onion, diced
  • 1 serrano or jalapeño pepper, finely diced
  • 1.5 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
  • 4 garlic cloves, minced
  • 2-inch piece of fresh ginger, grated
  • 2 tablespoons curry powder
  • 1 can (14.5 oz) crushed tomatoes
  • 1.5 pounds sweet potatoes, cubed
  • 1 can (13.5 oz) coconut milk
  • 3 cups baby spinach
  • Juice of 1 lemon

Instructions

  1. Heat the oil in a large pan over medium-high heat. Sauté the diced onion and chili pepper for about 2 minutes until softened.
  2. Add chicken thighs in an even layer and cook until slightly browned.
  3. Stir in garlic, ginger, curry powder, and other spices; cook for about 1 minute.
  4. Add crushed tomatoes and sweet potatoes; pour in coconut milk and bring to a gentle boil.
  5. Reduce heat to simmer for about 15 minutes until sweet potatoes are tender.
  6. Stir in baby spinach and let wilt before adding lemon juice.
  7. Serve hot over rice or with flatbread.

Nutrition

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