Chicken and Sweet Potato Curry
Dive into a bowl of comforting, aromatic **Chicken and Sweet Potato Curry**, a hearty dish bursting with vibrant flavors and wholesome ingredients. This one-pot wonder combines tender chicken pieces and creamy sweet potatoes simmered to perfection in a luscious coconut milk-based sauce infused with warm spices like curry powder, cumin, and coriander. Fresh ginger, garlic, and optional green chili add a subtle kick, while a squeeze of lime and a garnish of fresh cilantro brighten up every bite. Ready in just an hour, this easy homemade curry is perfect for busy weeknights and makes for a satisfying gluten-free, dairy-free meal that the whole family will adore. A true fusion of comfort and spice, serve it over fluffy rice or warm naan for the ultimate taste experience.
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Recipe Information
Ingredients
- 500 grams chicken breast
- 500 grams sweet potatoes
- 1 large onion
- 3 pieces garlic cloves
- 1 inch piece ginger
- 400 ml coconut milk
- 250 ml chicken broth
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 0.5 bunch fresh cilantro
- 1 optional green chilies
- 1 piece lime
Instructions
1. Begin by peeling and dicing the sweet potatoes into 1-inch cubes. Set aside.
2. Chop the onion and finely mince the garlic and ginger.
3. If using, slice the green chili thinly.
4. Cut the chicken breast into bite-sized pieces, around 1 inch each.
5. Heat the olive oil in a large pot or Dutch oven over medium heat.
6. Add the onions, garlic, ginger, and green chili (if using) to the pot and sauté until the onions are translucent, about 5 minutes.
7. Stir in the curry powder, ground cumin, ground coriander, salt, and black pepper. Cook for an additional minute to toast the spices.
8. Add the chicken pieces, stirring well to coat them with the spice mixture. Cook until they're browned on the outside, about 5 minutes.
9. Pour in the coconut milk and chicken broth, stirring to combine.
10. Add the sweet potato cubes to the pot. Bring the mixture to a gentle boil.
11. Reduce the heat to a simmer, cover, and cook for about 20-25 minutes, or until the chicken is cooked through and the sweet potatoes are tender.
12. Taste and adjust seasoning if necessary.
13. While the curry simmers, chop the cilantro leaves.
14. Once the curry is done, stir in half of the chopped cilantro.
15. Serve the curry hot, garnished with the remaining cilantro and a squeeze of lime juice.
Nutrition Facts
Calories |
1735 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.5 g | 62% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 5.1 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 9040 mg | 393% | |
| Total Carbohydrate | 177.7 g | 65% | |
| Dietary Fiber | 23.4 g | 84% | |
| Total Sugars | 64.5 g | ||
| Protein | 157.1 g | 314% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 411 mg | 32% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 2841 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
