Chicken Sweet Potato Curry

If you’re looking for a cozy, comforting dish that warms your heart and fills your belly, then this Chicken Sweet Potato Curry is just the thing! It’s one of my all-time favorites, not just for its rich flavors but also for how simple it is to whip up on busy weeknights. With just one pot and a handful of wholesome ingredients, you can create a meal that feels like a big hug from the inside out.

This recipe shines at family gatherings, cozy dinners with friends, or even as a delightful meal prep option. It’s packed with nutrients and has that delightful creaminess from coconut milk that will make your taste buds dance. Trust me; once you try it, it might just become your new go-to!

Why You’ll Love This Recipe

• Quick and Easy: This Chicken Sweet Potato Curry comes together in about 40 minutes, making it perfect for busy evenings.
• One-Pot Wonder: Less cleanup means more time to enjoy your meal and relax with loved ones.
• Family-Friendly: Kids love the sweet potatoes and tender chicken, while adults appreciate the flavorful spices.
• Nourishing Ingredients: Packed with nutritious ingredients like sweet potatoes and spinach, this dish is both satisfying and healthy.
• Meal Prep Friendly: Make a big batch and enjoy leftovers throughout the week!

Ingredients You’ll Need

Let’s gather our ingredients! You’ll find that these are simple, wholesome items that you might already have in your pantry. They come together beautifully to create a deliciously creamy curry.

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)
• 1/2 teaspoon salt
• 1.5 pounds boneless, skinless chicken thighs, cut into bite-size pieces
• 4 garlic cloves, minced
• 2-inch piece of 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 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 1 (28-ounce) can crushed tomatoes
• 1.5 pounds (about 2 medium) sweet potatoes, cut into 1-inch pieces
• 1 can (13.5 oz / 400 ml) full-fat unsweetened coconut milk (see notes)
• 3 cups baby spinach, roughly chopped
• 1 – 2 tablespoons lemon juice
• 1/4 cup chopped cilantro plus more for garnish (optional)

Variations

This Chicken Sweet Potato Curry is wonderfully adaptable! Feel free to switch things up based on what you have on hand or your personal preferences.

• Swap the protein: Use chicken breast instead of thighs for a leaner option or try chickpeas for a vegetarian twist.
• Add more veggies: Toss in other vegetables like bell peppers or carrots to boost nutrition and flavor.
• Change the spice level: Adjust the heat by using less chili powder or opting for milder peppers if you’re cooking for kids.
• Try different grains: Serve over quinoa or whole grain rice instead of white rice for added health benefits.

How to Make Chicken Sweet Potato Curry

Step 1: Sauté the Aromatics

Start by heating the oil in a large sauté pan over medium-high heat. Add the diced onion along with the chili pepper and salt. Sauté until the onion starts to soften—this should take about 2 minutes. The sautéing process brings out the sweetness of the onions and adds depth to your curry right from the beginning!

Step 2: Brown the Chicken

Next up, add your bite-sized chicken pieces in an even layer over the onions. Cook them until they’re slightly browned in spots. This step seals in flavors as well as juices in the chicken which will keep it tender throughout cooking.

Step 3: Add Spices and Tomatoes

Now it’s time to stir in minced garlic, grated ginger, curry powder, chili powder, cumin, turmeric, black pepper, and garam masala if you’re using it. Cook while stirring continuously for about a minute until everything is beautifully fragrant! Pour in those crushed tomatoes next and mix thoroughly.

Step 4: Combine Sweet Potatoes and Coconut Milk

Add in your sweet potato chunks along with coconut milk—don’t forget to scrape any browned bits stuck to the bottom of your pan! Bring everything to a gentle boil before reducing it to a simmer. Cover it up and let it cook for about 15 minutes while occasionally giving it a stir. This allows those sweet potatoes to become fork-tender while soaking up all those wonderful spices.

Step 5: Add Spinach & Finish Off

Once your sweet potatoes are tender, toss in chopped spinach. Cover again until wilted—this only takes about another 5 minutes! Finally, drizzle lemon juice right before serving; this brightens up all those rich flavors beautifully! Serve hot over rice or alongside flatbread garnished with extra cilantro if desired.

Enjoy every spoonful of this delightful Chicken Sweet Potato Curry—it’s sure to become a cherished recipe in your kitchen!

Pro Tips for Making Chicken Sweet Potato Curry

Cooking can be a joyful experience, and with these handy tips, you’ll make the perfect Chicken Sweet Potato Curry every time!

• Prep your ingredients in advance: Chopping the onions, garlic, and sweet potatoes ahead of time will save you stress while cooking. This way, you can focus on enjoying the process and the delightful aromas that fill your kitchen.

• Adjust spice levels to taste: If you’re sensitive to heat, start with less chili powder or use milder peppers. Conversely, if you’re a spice enthusiast, feel free to amp it up! Customizing the spice level makes this dish perfect for everyone at the table.

• Use fresh spices for maximum flavor: If possible, buy whole spices and grind them just before using. Freshly ground spices enhance the dish’s overall aroma and flavor profile, making your curry irresistibly delicious.

• Let it simmer longer for depth: If time allows, let your curry simmer a bit longer after adding the spinach. This extra time allows all those rich flavors to meld together beautifully and gives you an even creamier texture.

• Leftover magic: This curry tastes even better the next day! Store leftovers in an airtight container in the fridge and enjoy a quick meal that’s packed with flavor on another busy night.

How to Serve Chicken Sweet Potato Curry

Serving your Chicken Sweet Potato Curry can be as delightful as preparing it! Here are some ideas to elevate your dining experience.

Garnishes

• Chopped cilantro: Sprinkle fresh cilantro on top just before serving for a burst of freshness that complements the warm spices.
• Lime wedges: A squeeze of lime adds a zesty brightness that balances out the richness of the coconut milk.
• Toasted coconut flakes: Lightly toast some unsweetened coconut flakes for a crunchy topping that enhances both texture and flavor.

Side Dishes

• Steamed basmati rice: The fluffy texture of basmati rice is perfect for soaking up the creamy curry sauce. It’s a classic pairing that never disappoints!
• Naan or flatbread: Soft naan or any flatbread makes for great scooping tools that let you enjoy every last bit of curry.
• Cucumber salad: A refreshing cucumber salad dressed with lemon juice provides a cool contrast to the warm spices in your curry.
• Roasted vegetables: Simple roasted vegetables like cauliflower or broccoli add extra nutrition to your meal while complementing the rich flavors of the curry.

Feel free to mix and match these serving suggestions according to what you have on hand or what tantalizes your taste buds! Enjoy every delightful bite of your homemade Chicken Sweet Potato Curry!

Make Ahead and Storage

This Chicken Sweet Potato Curry is perfect for meal prep! It keeps well in the fridge, allowing you to enjoy this delicious dish throughout the week.

Storing Leftovers

• Allow the curry to cool completely before transferring it to an airtight container.
• Store in the refrigerator for up to 4 days.
• Label the container with the date so you can keep track of freshness.

Freezing

• Let the curry cool down entirely before freezing.
• Portion into freezer-safe containers or resealable bags, leaving some space for expansion.
• Freeze for up to 3 months. For best quality, consume within 1-2 months.

Reheating

• Thaw overnight in the refrigerator if frozen.
• Reheat on the stovetop over medium heat, stirring occasionally until heated through. You can add a splash of water or coconut milk if it’s too thick.
• Alternatively, reheat in the microwave in short bursts, stirring in between.

FAQs

Got questions? Don’t worry; I’ve got answers! Here are some common queries about Chicken Sweet Potato Curry.

Can I make Chicken Sweet Potato Curry in advance?

Absolutely! This dish is great for meal prep as it stores well in the fridge and even tastes better after a day or two when the flavors meld together.

What can I serve with Chicken Sweet Potato Curry?

This curry pairs wonderfully with rice, quinoa, or flatbread. Feel free to serve it with a side of salad for a complete meal!

How spicy is Chicken Sweet Potato Curry?

The spice level can be adjusted based on your preference by varying the amount of chili used. If you prefer less heat, consider omitting the serrano or jalapeño pepper.

Can I use other vegetables in this Chicken Sweet Potato Curry?

Yes! Feel free to add other vegetables like bell peppers, cauliflower, or peas based on your taste preferences and what you have on hand.

Is Chicken Sweet Potato Curry healthy?

Yes! This recipe is packed with nutrients from sweet potatoes and spinach while providing protein from chicken. It’s a wholesome choice for dinner!

Final Thoughts

I hope this Chicken Sweet Potato Curry brings warmth and comfort to your dinner table! It’s not just a recipe; it’s a delightful blend of flavors that’s easy to whip up any night of the week. Enjoy making it as much as I do, and don’t hesitate to share your experience or variations! Happy cooking!