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To make a tasty Chicken Sweet Potato Curry, you need these main ingredients: - 1 lb (450g) boneless chicken thighs, cut into bite-sized pieces - 2 medium sweet potatoes, peeled and diced into 1-inch cubes - 1 large onion, finely chopped - 2 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 1 can (14 oz) coconut milk The right spices bring life to your curry. Use these: - 2 tablespoons curry powder - 1 teaspoon turmeric powder - 1 teaspoon ground cumin - Salt and pepper to taste Garnishes add charm and flavor. Consider these options: - Fresh cilantro leaves for garnish - Juice of 1 lime - Serve over fluffy jasmine rice or quinoa - Add a lime wedge for extra zest {{ingredient_image_2}} Start by heating olive oil in a large pot over medium heat. Add the chopped onion and sauté it for about 5 minutes. You want the onion to turn soft and see-through. Then, mix in the minced garlic and grated ginger. Cook this for 1-2 more minutes until it smells great. Next, add the bite-sized chicken pieces. Season them with salt and pepper. Sear the chicken for 5-7 minutes. Look for a nice, light brown color on all sides. Now it’s time to spice things up! Sprinkle the curry powder, turmeric powder, and ground cumin over the chicken. Stir it well so that the chicken gets a good coat of spices. Keep cooking for another minute to let the flavors grow. Toss in the diced sweet potatoes next. Mix everything together to ensure the sweet potatoes are spread evenly among the chicken. Pour in the coconut milk, stirring to blend it all. Bring this mixture to a gentle simmer. Then, lower the heat and cover the pot with a lid. Let it cook for 20-25 minutes. Check the sweet potatoes; they should be fork-tender, and the chicken should be fully cooked. After cooking, remove the pot from heat. Squeeze fresh lime juice into the curry and taste it. Adjust the seasoning with more salt and pepper if needed. To make your curry shine, start by sautéing the aromatics. Heat olive oil in a pot over medium heat. Add chopped onion first. Cook it for five minutes until it turns soft and clear. This brings out the onion's natural sweetness. Then, add minced garlic and grated ginger. Stir for one to two minutes. You want their strong scents to fill your kitchen. This step builds the base flavor for your curry. For this dish, boneless chicken thighs work best. They stay juicy and tender as they cook. Cut them into bite-sized pieces. This helps them cook evenly and quickly. If you prefer, you can use chicken breasts. Just remember they may dry out faster. Always season your chicken well with salt and pepper before cooking. This adds flavor to every bite. Sweet potatoes need about 20 to 25 minutes to cook in the curry. Cut them into one-inch cubes for even cooking. When you add them to the pot, stir well to mix. This helps them soak up all the lovely spices and coconut milk. To check if they’re done, use a fork. They should be soft enough to pierce easily. Perfectly cooked sweet potatoes add a nice sweetness to balance the spices. Pro Tips Balance the Flavors: To achieve a well-rounded flavor, consider adding a touch of sweetness with a teaspoon of brown sugar if the curry is too spicy or tangy. Texture Matters: For added texture, try incorporating some chopped bell peppers or spinach in the last few minutes of cooking for a vibrant color and crunch. Make it Ahead: This curry tastes even better the next day! Prepare it in advance and store it in the fridge to allow the flavors to meld overnight. Perfect Rice Pairing: Serve your curry with jasmine rice or basmati rice, as their fragrant qualities complement the spices beautifully. {{image_4}} If you want a meatless dish, try chickpeas. They add protein and fiber. Use one can of chickpeas instead of chicken. Rinse and drain them first. Add them when you mix in the sweet potatoes. They soak up the curry flavors well and keep the meal hearty. You can make this curry even better by adding more veggies. Try bell peppers, carrots, or spinach. Just chop them up and toss them in with the sweet potatoes. This adds color, texture, and nutrients. Plus, it makes the meal more filling and fun to eat. Want more heat? Add red pepper flakes or a diced chili. Start with a small amount. You can always add more if you like it spicy. If you prefer mild flavors, skip the added spices. The curry will still taste great with its natural warmth. To keep your chicken sweet potato curry fresh, use airtight containers. Allow the curry to cool first. Then, store it in the fridge for up to three days. This helps retain its flavors and texture. Always label the containers with the date. This way, you can track how long they last. When you reheat the curry, do it on the stove for the best taste. Pour the curry into a pot and heat it over medium-low. Stir it often to warm evenly. If it's too thick, add a splash of water or coconut milk. This will keep the sauce creamy. You can also microwave it, but be sure to cover the bowl to avoid splatters. Freezing is a great option for long-term storage. To freeze, first cool the curry completely. Then, use freezer-safe bags or containers. Try to remove as much air as possible to prevent freezer burn. Label it with the date. It can last for up to three months in the freezer. When ready to eat, thaw it in the fridge overnight before reheating. Enjoy this flavorful meal anytime! Yes, you can use other meats like beef or pork. Just cut them into bite-sized pieces like the chicken. Cook them for about the same time to ensure they are tender. You can also use shrimp or fish, but reduce the cooking time to avoid overcooking. Yes, this curry is gluten-free. The main ingredients are chicken, sweet potatoes, and spices, which do not contain gluten. Always check your spice labels to ensure there are no hidden gluten ingredients. This makes it safe for those with gluten sensitivities. To make this curry dairy-free, use coconut milk, just like the recipe states. Coconut milk adds creaminess without dairy. You can also add a bit of almond or cashew milk if you want a different flavor. Avoid any dairy-based toppings for a fully dairy-free meal. This blog post covered everything you need for Chicken Sweet Potato Curry. We looked at the key ingredients, the spices to use, and some tasty garnishes. I provided step-by-step cooking instructions and shared tips for getting it just right. You can also explore fun variations and learn how to store leftovers. In short, this dish is easy and delicious. You can adjust it to fit your taste and dietary needs. So, gather your ingredients and enjoy making a warm bowl of curry!

Savory Chicken Sweet Potato Curry

A delicious and hearty curry featuring tender chicken and sweet potatoes in a creamy coconut sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Indian
Servings 4
Calories 400 kcal

Ingredients
  

  • 1 lb boneless chicken thighs, cut into bite-sized pieces
  • 2 medium sweet potatoes, peeled and diced into 1-inch cubes
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 can coconut milk (14 oz)
  • 2 tablespoons curry powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon ground cumin
  • 1 tablespoon olive oil
  • to taste salt and pepper
  • to garnish fresh cilantro leaves
  • 1 lime juice of

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the finely chopped onion and sauté for about 5 minutes, or until it becomes translucent and soft. Stir in the minced garlic and grated ginger, cooking for an extra 1-2 minutes, until the mixture is aromatic and fragrant.
  • Add the bite-sized chicken pieces to the pot, seasoning them generously with salt and pepper. Sear the chicken for about 5-7 minutes, cooking until it’s lightly browned on all sides.
  • Sprinkle the curry powder, turmeric powder, and ground cumin over the chicken. Stir well to ensure the spices evenly coat the chicken. Continue cooking for another minute to allow the flavors of the spices to intensify.
  • Toss in the diced sweet potatoes, mixing everything together thoroughly to ensure the sweet potato cubes are well-distributed among the chicken.
  • Pour in the creamy coconut milk, stirring to combine. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot with a lid and let it cook for approximately 20-25 minutes, or until the sweet potatoes are fork-tender and the chicken has cooked through completely.
  • Remove the pot from heat. Squeeze in the fresh lime juice and taste the curry, adjusting the seasoning with additional salt and pepper as needed.
  • Ladle the delicious curry into bowls. Garnish generously with fresh cilantro leaves, adding a vibrant pop of color and a burst of freshness.

Notes

Serve over jasmine rice or quinoa with a lime wedge for added zest.
Keyword chicken, coconut milk, curry, sweet potato