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Chicken Sweet Potato Curry

A comforting and flavorful Chicken Sweet Potato Curry simmered in creamy coconut milk, perfect for family dinners.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Asian, Tropical
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs boneless skinless chicken thighs, cut into chunks
  • 2 sweet potatoes, peeled and cubed
  • 1 can (14 oz) coconut milk
  • 1 cup chicken broth
  • 1 yellow onion, diced
  • 4 garlic cloves, minced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp curry powder
  • 1 tsp ground cumin
  • 0.5 tsp turmeric
  • 0.25 tsp cayenne pepper (adjust to taste)
  • 2 tbsp neutral oil
  • 1.5 tsp salt
  • 0.25 cup fresh cilantro, chopped
  • 1 lime, cut into wedges
  • 2 cups cooked basmati rice, for serving

Method
 

Cooking Steps
  1. In a large pot, heat the neutral oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and grated ginger for an additional minute.
  2. Toss the chicken thighs into the pot, cooking until browned on all sides, roughly 5-7 minutes.
  3. Sprinkle in the curry powder, ground cumin, turmeric, cayenne pepper, and salt, stirring until the chicken is well-coated with the spices.
  4. Incorporate the cubed sweet potatoes, coconut milk, and chicken broth, bringing the mixture to a gentle boil.
  5. Lower the heat and let the curry simmer for about 20-25 minutes, or until the sweet potatoes are tender and the chicken is fully cooked.
  6. Remove from heat, stir in the chopped cilantro, and serve with wedges of lime alongside a bed of warm basmati rice.

Notes

Store leftovers in an airtight container for 3-4 days in the refrigerator or freeze for up to three months. Reheat gently, adding a splash of coconut milk or chicken broth if needed.