Chicken Sweet Potato Curry
A flavorful Chicken Sweet Potato Curry, perfect for dinner, featuring tender chicken thighs, sweet potatoes, and aromatic spices.
Equipment
- Dutch oven
- Soup pan
Ingredients
- 2 tablespoon oil
- 1.5 cups brown onion cut into ¼'s & then strips
- 2.5 cups sweet potatoes diced
- 2 cups tomatoes diced
- 3-4 cloves garlic diced or crushed
- 1-1.25 lbs chicken thighs cubed
- 1.5 tablespoon garam masala
- 1 teaspoon curry
- 0.5 teaspoon cumin
- 2 teaspoon salt
- 1 can coconut milk 13-14 oz
- 1 tablespoon lime juice about juice of 1 lime
- 0.5 bunch cilantro roughly diced
- 1 tablespoon flour optional to thicken, see notes for gluten free options
Instructions
- Peel and dice potatoes, set aside. Dice tomatoes, cut onion, chicken and prepare garlic.
- Heat a dutch oven or medium sized soup pan over medium-high heat. Add oil and sauté onion until sweating, about 2 minutes. Add diced potatoes, sauté for another 2-3 minutes. Add tomatoes, chicken, garlic, spices, salt, coconut milk and lime juice. Bring to a slow simmer stirring occasionally, about 5 minutes. Cover and reduce heat to medium-low. Simmer for 20-25 minutes stirring occasionally.
- Add cilantro the last 5 minutes of cooking and at this time make a slurry with flour and a small amount of curry liquid. Stir into curry and simmer for about 3 minutes. (Flour step is optional as a means to thicken curry.)
- Serve over rice, quinoa or by itself.
Notes
Please use as many organic ingredients as possible. Inspired by Jessica in the Kitchen.
Nutrition
Serving: 1servingCalories: 594kcalCarbohydrates: 18gProtein: 32gFat: 45gSaturated Fat: 22gCholesterol: 169mgSodium: 285mgPotassium: 871mgFiber: 4gSugar: 6gVitamin A: 6935IUVitamin C: 13mgCalcium: 53mgIron: 3mg
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