Paleo Chicken and Sweet Potato Curry
Experience the ultimate comfort food with this Paleo Chicken and Sweet Potato Curry, a hearty and wholesome dish that’s perfect for clean eating enthusiasts. Infused with a rich medley of warming spices like curry powder, cinnamon, and cumin, this one-pot wonder combines tender chicken, nutrient-packed sweet potatoes, and creamy coconut milk for a velvety, flavorful curry. Brightened with fresh cilantro, lime juice, and wilted spinach, this gluten-free, dairy-free recipe is as nourishing as it is delicious. Ready in just an hour, it’s ideal for weeknight dinners or meal prep, serving up a satisfying blend of health-conscious ingredients and bold, aromatic flavors.
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Recipe Information
Ingredients
- 2 tablespoons coconut oil
- 1 pound boneless, skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 medium onion, diced
- 3 cloves garlic cloves, minced
- 1 tablespoon ginger, minced
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 0.5 teaspoon cinnamon
- 0.25 teaspoon cayenne pepper
- 2 large sweet potatoes, peeled and diced
- 14.5 ounces diced tomatoes
- 14 ounces full-fat coconut milk
- 0.25 cup fresh cilantro, chopped
- 1 medium lime, juiced
- 2 cups fresh spinach
Instructions
Heat the coconut oil in a large pot over medium heat.
Cut the chicken breasts into bite-sized pieces and season with salt and pepper. Add them to the pot and cook until browned on all sides, about 5-7 minutes. Remove the chicken and set aside.
In the same pot, add the diced onion and cook until soft and translucent, about 5 minutes.
Stir in the garlic and ginger, cooking until fragrant, about 1 minute.
Add the curry powder, cumin, cinnamon, and cayenne pepper, stirring to coat the onions and release the spices' aromas.
Add the diced sweet potatoes, stirring to mix with the spices.
Pour in the diced tomatoes and coconut milk, mixing all the ingredients together.
Return the chicken to the pot and bring to a simmer. Cover the pot and cook for 20-25 minutes or until the sweet potatoes are tender and the chicken is cooked through.
Once cooked, stir in the chopped cilantro and lime juice, adjusting seasoning to taste.
Add the fresh spinach, stirring until just wilted.
Serve the curry hot, garnishing with additional cilantro if desired.
Nutrition Facts
Calories |
2436 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.6 g | 182% | |
| Saturated Fat | 111.8 g | 559% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 5560 mg | 242% | |
| Total Carbohydrate | 141.9 g | 52% | |
| Dietary Fiber | 35.5 g | 127% | |
| Total Sugars | 46.1 g | ||
| Protein | 164.5 g | 329% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 534 mg | 41% | |
| Iron | 31.1 mg | 173% | |
| Potassium | 4779 mg | 102% | |
*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.
