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Chicken Sweet Potato Curry

A cozy, comforting dish that combines tender chicken, creamy coconut milk, and sweet potatoes, all wrapped in fragrant spices.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Indian
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb chicken breast, cubed Fresh chicken is recommended.
  • 1 large sweet potato, peeled and diced Provides natural sweetness.
  • 1 medium onion, chopped Aromatic base for the curry.
  • 2 cloves garlic, minced Adds depth of flavor.
  • 1 inch ginger, grated Use fresh ginger for best flavor.
  • 1 can coconut milk Makes the curry creamy.
Spices
  • 2 tablespoons curry powder Adjust according to taste.
  • 1 teaspoon turmeric For color and flavor.
  • 1 teaspoon cumin Adds warmth and depth.
  • to taste Salt and pepper Season to enhance flavor.
Garnish
  • to taste Fresh cilantro For garnish before serving.

Method
 

Preparation
  1. In a large pot, heat some oil over medium heat. Add the chopped onion, garlic, and ginger; sauté until the onion is translucent.
  2. Toss in the cubed chicken and cook until browned on all sides.
  3. Stir in the sweet potato, curry powder, turmeric, and cumin. Let those spices bloom.
Cooking
  1. Pour in the coconut milk and bring everything to a simmer. Cover the pot and cook for about 20 minutes, or until the sweet potatoes are tender.
  2. Season it all with salt and pepper to taste.
Serving
  1. Serve hot, garnished with fresh cilantro.

Notes

For serving, enjoy over rice or with crusty bread to soak up the coconut goodness. You can also add a dollop of yogurt or serve with naan for extra deliciousness. Store leftovers in an airtight container in the fridge for up to 3 days.