Chicken Sweet Potato Curry
This luxurious, Indian-inspired curry comes together in one pot using mostly pantry staples. Packed with creamy, rich flavors and wholesome ingredients like tender chicken, sweet potatoes, and vibrant spinach, this nutritious dish makes a fabulous weeknight dinner that rivals your favorite Indian takeout.
Servings: 6
Calories: 450kcal
Ingredients
For the Curry:
- 2 tablespoons coconut oil or avocado oil
- 1 red or yellow onion diced
- 1 serrano pepper or jalapeño finely diced (see notes)
- 1/2 teaspoon salt
- 1.5 pounds boneless skinless chicken thighs, cut into bite-sized pieces
- 4 garlic cloves minced
- 2- inch piece 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 garam masala optional
- 1 teaspoon ground cumin
- 1 teaspoon turmeric powder
- 1 teaspoon black pepper
- 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 13.5 oz / 400 ml can full-fat unsweetened coconut milk (see notes)
- 3 cups 45 g baby spinach, roughly chopped
- 1-2 tablespoons lemon juice
- 1/4 cup chopped cilantro plus more for garnish (optional)
Instructions
- Heat the oil in a large sauté pan with a lid over medium-high heat. Add the diced onion, serrano or jalapeño pepper, and salt. Sauté for about 2 minutes, until the onion begins to soften.
- Add the chicken in an even layer and cook, stirring occasionally, until the chicken is slightly browned in spots.
- Stir in the garlic, ginger, curry powder, cumin, turmeric, and black pepper. Cook for about 1 minute, stirring constantly, until the chicken is evenly coated with the spices.
- 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. Bring to a gentle boil, then reduce to a simmer. Cover and cook for about 15 minutes, stirring occasionally, until the sweet potatoes are fork-tender.
- Taste and adjust seasoning with additional salt and pepper, if needed.
- Add the chopped spinach, cover, and cook for another 5 minutes, until the spinach is wilted.
- Turn off the heat, drizzle in the lemon juice, and stir in the chopped cilantro.
- Serve hot over rice or with flatbread, garnished with additional cilantro if desired.
Notes
Serrano pepper: To control the spice level, remove the seeds and membranes for a milder curry. For extra heat, leave the seeds and membranes intact or add an additional pepper.
Curry powder: The intensity of curry powders can vary widely. If yours is mild, use 3 tablespoons to ensure bold flavor.
Coconut milk: If you prefer a saucier curry, keep an extra can of coconut milk on hand.
You can add up to 1 cup more if needed, depending on the amount of chicken and sweet potatoes you use.