Heart-Healthy Chicken and Sweet Potato Curry
Transform dinner into a guilt-free indulgence with this Heart-Healthy Chicken and Sweet Potato Curry, a flavorful, nutrient-packed recipe designed to delight your taste buds while supporting wellness. Tender chunks of chicken and sweet potatoes are simmered in a silky coconut milk broth infused with the bold, aromatic spices of curry powder, cumin, and coriander, creating a comforting yet energizing dish. Fresh ginger and garlic add depth, while baby spinach delivers a vibrant touch of greens. Low-sodium chicken broth and olive oil keep the meal light and heart-conscious, while a sprinkle of cilantro and a squeeze of lime provide the perfect finishing flair. Ready in under an hour and ideal for a satisfying dinner or meal prep, this wholesome curry is a celebration of bold flavors and balance. Keywords: heart-healthy, chicken curry, sweet potato curry, healthy dinner recipe, easy curry recipe.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts
- 2 medium sweet potatoes, peeled and cubed
- 1 brown onion, diced
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 2 cups low-sodium chicken broth
- 1 13.5-ounce can light coconut milk
- 2 cups baby spinach
- to taste salt
- to taste freshly ground black pepper
- 0.25 cup fresh cilantro, chopped
- 1 lime, cut into wedges
Instructions
Heat the olive oil in a large pot over medium-high heat.
Cut the chicken breasts into bite-sized cubes. Season them lightly with salt and pepper.
Add the chicken to the pot and sauté for 5-7 minutes or until browned. Remove the chicken and set aside.
In the same pot, add the diced onion and sauté for about 4-5 minutes or until translucent.
Stir in the minced garlic and grated ginger, and cook for 1 minute until fragrant.
Add the curry powder, ground cumin, and ground coriander to the onion mixture, stirring well to coat the onions and release the spices' aroma.
Return the chicken to the pot, along with the cubed sweet potatoes.
Pour in the low-sodium chicken broth and bring the mixture to a simmer. Cover the pot and cook for 15 minutes.
Uncover and stir in the light coconut milk. Let the curry gently simmer for another 10-15 minutes or until the sweet potatoes are tender and the chicken is cooked through.
Add the baby spinach to the pot, stirring until the leaves are wilted.
Taste and adjust seasoning with more salt and pepper if needed.
Serve the curry hot, garnished with fresh cilantro and lime wedges on the side.
Nutrition Facts
Calories |
1391 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.8 g | 63% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 7135 mg | 310% | |
| Total Carbohydrate | 83.0 g | 30% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 19.3 g | ||
| Protein | 154.5 g | 309% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 314 mg | 24% | |
| Iron | 21.3 mg | 118% | |
| Potassium | 2517 mg | 54% | |
*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.
