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Chicken Sweet Potato Curry

Chicken Sweet Potato Curry

A hearty Chicken Sweet Potato Curry featuring juicy chicken and tender sweet potatoes in a rich coconut curry, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Dish
Cuisine Asian
Servings 6 servings
Calories 558 kcal

Equipment

  • Dutch oven
  • Skillet

Ingredients
  

Cooking Base

  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1.5 lbs boneless skinless chicken thighs cut to bite-size pieces
  • 1 white onion minced
  • 4 garlic cloves minced
  • 1 thumb ginger minced

Spices

  • 3 tablespoons curry powder
  • 1 teaspoon cumin powder
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • ½ teaspoon turmeric powder Optional
  • ½ teaspoon salt

Main Ingredients

  • 2 cups chicken broth
  • 1 lb sweet potatoes cut into pieces that's about ½" (1 cm) thick and 1” (2.5 cm) long
  • 1 can garbanzo beans (15 oz / 425 g can), drained
  • 1 can full-fat unsweetened coconut milk (13.5 oz / 400 ml can)
  • ½ cup cilantro chopped

Instructions
 

Cooking Steps

  • Heat the olive oil in a 9” dutch oven or a large skillet over medium-high heat until hot. Add the chicken pieces without overlapping. Cook for 1 minute without disturbing, or until the bottom turns golden brown. Flip to brown the other side.
  • Add the butter, onion, ginger and garlic. Cook over medium heat until the onion turns light golden, 2 to 3 minutes. Add the curry powder, cumin powder, black pepper, paprika, and turmeric powder. Cook and stir over medium-low heat for 30 seconds, until the curry powder is evenly coated.
  • Add the chicken broth, sweet potato, garbanzo beans, and salt. Bring to a boil then reduce to medium-low heat. Simmer for 10 minutes, or until the sweet potatoes turn tender.
  • Pour in the coconut milk and cook over medium heat until the sauce just starts to simmer. Turn off heat and garnish with cilantro, if using. Serve hot over steamed rice or by itself as a main dish.

Notes

Using chicken thighs ensures the meat will stay juicy and tender. Turmeric adds color but can be skipped. For a creamier curry, use only the thick cream part of the coconut milk.

Nutrition

Serving: 1servingCalories: 558kcalCarbohydrates: 50.7gProtein: 24.8gFat: 30.4gSaturated Fat: 18gCholesterol: 51mgSodium: 446mgPotassium: 1382mgFiber: 12.2gSugar: 7.3gCalcium: 100mgIron: 6mg
Keyword chicken, curry, Healthy, Quick, sweet potato, weeknight
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