Description
This creamy, aromatic Chicken Sweet Potato Curry features tender chicken and sweet potatoes in a rich coconut sauce, perfect for cozy dinners or impressing guests with minimal effort.
Ingredients
Scale
- 3–4 boneless skinless chicken breasts (about 1.5 lbs)
- 2 medium sweet potatoes, peeled and cubed (about 2 cups)
- 1 can (13.5 oz) full-fat coconut milk
- 2 tablespoons curry powder
- 1 tablespoon fresh ginger, grated
- 2 cups low-sodium vegetable broth
- 4 garlic cloves, minced
- 1 medium onion, chopped
- Oil for sautéing
Instructions
- Dice the chicken breasts into bite-sized pieces.
- Peel and chop the sweet potatoes into cubes.
- In a large pot over medium heat, add oil and sauté the chopped onion until translucent (about 5 minutes). Add minced garlic and grated ginger; sauté for another minute.
- Add diced chicken to the pot and stir occasionally until golden brown (about 5 minutes).
- Once browned, add sweet potato cubes and curry powder; stir to combine.
- Pour in coconut milk and vegetable broth; bring to a simmer. Cover partially and cook for about 20 minutes or until sweet potatoes are tender.
- Serve hot over rice or quinoa, drizzled with additional coconut milk if desired.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 8g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 15g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 70mg
Keywords: Customize by swapping sweet potatoes for butternut squash or adding spinach for extra nutrition. For added heat, sprinkle in red pepper flakes or more fresh ginger during cooking.